Wednesday, January 29, 2014
Monday, January 27, 2014
First thing that caught my mind as I walked through the discreet entrance on the side street was how spacious the place is for a restaurant that serves to a maximum of 12 and the minimalist decor made it looked even bigger than it already is. In the center of the brightly-lit dining area is a simple L-shaped hinoki counter carved from a 600 year-old tree, plus a small table at the back. Behind the counter was an ample work area for head chef Masataka "Masa" Fujisawa and his assistant.
Sunday, January 19, 2014
Wednesday, January 8, 2014
farmer's market last weekend. Pea shoot, or dou miao (豆苗) in Chinese, is a common cold weather vegetables regularly found in local market this part of the world. It's leafy with soft and tender stalks, with a distinct flavor (fresh but not grassy) which didn't require a lot of extra seasonings, and hence very versatile to cook - in Chinese cuisine, you can sauteed with or without garlic, boiled in superior broth, most of the time on its own but worked equally well with dried scallops, meat or seafood. Think of it as peas but in vegetable form. During hairy crab season (usually from September to November every year), there's nothing better than a dish of sauteed pea shoot topped with hairy crab meat and roes.