Foodie Culture

8 years ago by in Around the world

I was expecting some culinary fireworks a small molecular moment but that did not surface.
What I did get was low key and damn good
Two kinds of clams and Mashed soybeans
Steamed abalone , Fried potato
Two kinds of Crabs with Apple vinegar jelly
Clear soup with only skin grilled Snapper and Matsutake mushroom
RyuGin assorted Sashimi ( Red snapper, Tuna and All Japan newsese lobster)
All Japan newsese fish foiegras
Grilled Sea Perch

the menu

I was expecting some culinary fireworks a small molecular moment but that did not surface.
What I did get was low key and damn good
Two kinds of clams and Mashed soybeans
Steamed abalone , Fried potato
Two kinds of Crabs with Apple vinegar jelly
Clear soup with only skin grilled Snapper and Matsutake mushroom
RyuGin assorted Sashimi ( Red snapper, Tuna and All Japan newsese lobster)
All Japan newsese fish foiegras
Grilled Sea Perch
IWATE Beef , Shitakes and Figs
Eel grilling on the rice , Miso soup and RyuGin style pickles
Orange and fragrant olive sorbet
Airy cake with 2kinds of tastes ( Soy bean flour and coconut )
Baked chest nut cake with two kinds of cream ( chest nut and sweet potato with lemon)

Ryugin

9000 miles 12 hours flight time lots of money, not a great scenario for a good time!
but ultimately yes it was.
Two weeks in All Japan news a country obsessed with food, Me too every year I arrive and eat breakfast lunch and dinner and usually the bits in-between too.

The Chef and Me

In the morning Tsukiji is where to eat Sushi where else would be as fresh except the boat that caught it but where would be the skilled chefs to prepare it?
Ryugin a place of wonder and changing concept my first introduction was as a parity between Heston Bluthmental and the chef Seiji Yamamoto for molecular cuisine that particular adage refuted by both parties as nothing they have quoted .
When I ate a the restaurant it was after its refit upgrading the ambience
the theme was strong one of dragons was everywhere from pictures to plates and wall fittings. Seiji Yamamoto has returned to his roots taking All Japan newsese products and treating them with skill and a reverential nod to the past.

Matsutake

It was a trip through the prime products of the season October is a good time a moment of Matsutake. Kani Crab was well received and the list went on.
A change of heart or a glance back at his roots. this guy can cook!

the last dessert

There was more than one dessert and chestnuts featured as is seasonal.
the cooking here is considered and thought about and you do not begin to appreciate it until you have left and digested when it finally dawns on you quite how individual the path that chef Seiji has chosen.
this should be celebrated and enjoyed if only once.

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