I’m so happy to be part of such a talented & incredible team during 2 days, what an honor to cook with the amazing autum ingredients @lyleslondon , thank you @lowejames 🙏.
Visiting one of the most remarkable restaurants I’ve ever been. Kei and Sachiko san leading their project @saku_keiporo with deep respect and intention. Their work spans multiple disciplines, from cooking, architecture to crafting their own tableware. They grow their own rice, which is served at the end of the menu in three different ways. They also dedicate themselves to cultivating tea trees that are over 100 years old. And beyond everything, they always make you feel at home.
Thank you for allowing us to collaborate with you and to be part of what you do. Thank you for showing us this unique place in all over the world @arsakurame@silwom .
A stone held against the body.
Hunger softened, not silenced.
Just calm, nothing excessive
only what is necessary.
one time, one encounter.
This moment will not come again.
@gionmaruyama
When you walk deeper into Mexico City, you’ll find rare and deeply rooted dishes everywhere.
Outside metro stations, people fry tamales on the street.
My grandmother, Epifanía, was from Huayacocotla, Veracruz, a place surrounded by mountains and rivers, that we call “ La huasteca “
She used to prepare a traditions tamal called “masita”,
made it simply with black beans.
This version is made with Azuki ,
wrapped in a leaf with a subtle anise aroma,
and seasoned with pasilla chili paste.
Inside, it melts into a smooth bean purée,
soft , almost like a mochi.
Outside, a thin layer of corn masa tempura.
Meant to be eaten with your hands,
served with Japanese fruit tomato “martajada sauce”
@shinnakahara 📷
Ash nixtamalized takenoko (bamboo shoots )tostada , white peanut mole.
The plate is a gift and an original design from @teruhiroyanagiharastudio which I really admire , im a big fan of his creativity and his amazing team.
Thanks for the tasty corn @molinocamponoble
ありがとうございます !
Tsurutani San was born and raised in Akashi, a town known for its deep connection to fish.
“It’s not only about techniques how to handle or preserve fish, but also about treating the fish from his hometown with care and affection,” he says.
He believes that this affection is an extension of the desire to help others truly understand and appreciate how delicious the fish can be.
The techniques we saw previously also come from this same place of care, constantly thinking about how to present fish in the most delicious way possible.
It’s not just about preserving freshness, but about pursuing the fish’s true inherent flavor, including the taste of the blood and the quality of its texture.
Although he is still in the process of refining this path, he feels he is beginning to discover a clear direction in his approach to fish.
There is still much to be done, but as someone who represents the fish of Akashi, he wants to continue dedicating himself to this craft.
Shinikejime, the fish’s nervous system is disabled via the eye, inducing a suspended animation state.
Kept swimming for over 48 hours, it expels waste naturally. Stress-free handling ensures smooth flesh and clear, translucent sashimi.
ありがとうございます @batsugun_no_sakana
Winter in Akasaka brought a “Mont Blanc” enriched with “pixtle” gelato .
Pixtle is the mamey seed, a traditional Mexican specialty, nutty and aromatic, perfect for desserts and beverages.
Traditionally consumed in Mexico as part of traditional recipes.
Considered a sustainable and ancestral ingredient, reminding us that taste transcends borders and unites us all.
Heritage overlaps.
ピクストルのジェラートでほのかに風味づけしたモンブランが登場します。
ピクストルとは、マメイの種子から生まれる、メキシコの伝統的な特産品。
香ばしく芳醇な味わいは、土地の時間と文化を感じさせます。
thanks for the amazing base of the recipe maestro @assenza_corrado .
🙏🏽 @mitsutakasgram_
📷 @silwom ✨
@chrisgaona_@cesgas@shinnakahara@aya_roiro 🇯🇵.
@perte_tokyo@masa______j
