To visit Japanese restaurant, it always enable us to feel "four seasons" through the food provided.
Takenoko (たけのこ、筍, bamboo shoot) is one of the symbols for Spring season. Here, at the Michelin 3 stars restaurant Koju (小十) in Ginza, we enjoyed the dishes and Spring season, even though outside air was chilly like Winter.
We chose the least expensive dinner course there. It was still enough fully to enjoy the traditional Japanese dishes and to satisfy my stomach.
Let's go back to see some of the dishes ...
The chef's favorite dish Taira shellfish (pan shell) and 13 kinds of spring vegetables.
What is amazing of Japanese highest quality in cooking is to prepare each 13kinds of vegetable by each different way in order to serve all of them at the best way of cooking for each. Here all ingredients play "leading role" and show its presence on the plate and on my tongue!
Spring sprouts give us energy to live...
Seasonal sashimi cannot be missed.
Grilled Sawara (a kind of Mackerel) with Fukinotou (sprout vegetable only available in Spring), decorated by cherry flowers
Shrimp Ganmodoki (bean curd dumpling) and Anago (conger eel) & kanpyo (gourd strip) role.
All are small pieces but cannot imagine how much time and process of cooking had been made for them!
Rice cooked with takenoko (bamboo shoot), warabi (wild vegetable) and green pea
Uhhhm, we were filled with the feeling of Spring
At Japanese luxury restaurants, they change the menu and dishes day by day, season by season. They are always eager to provide the best food ingredients at the best condition in the best way of cooking.
There the menu and plates are up to the chef's selections, relying on their rich professional experiences. Hence when we visit the restaurant in different season, at different time, we will find different fine quality foods.
Needless to say, as a Michelin 3-star restaurant, it has wide selections of Sake and Wine.
Restaurant name: Koju (小十)
Address: The 2nd Sanyu building 1st floor, 8-5-25 Ginza, Chuo-ku, Tokyo
Website: http://www.kojyu.jp/
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