Our Japanese recipes
A fillet of red mullet delicately prepared and perfumed by the floral and lightly saline notes of Sakura cherry leaves. An elegant recipe in which the delicacy of the fish harmonises beautifully w...
Delicate grilled scallops paired with the meaty texture and woody aromas of shiitake mushrooms. An elegant recipe where the briny sweetness of the scallops meets the umami richness of one of Japan...
Tuna gently seared then thinly sliced, served as a salad with a smooth sesame paste sauce. Combining freshness, toasted notes and umami richness, this refined recipe offers a subtle balance inspir...
A delicately grilled mackerel with flavoursome, melt-in-the-mouth flesh, accompanied by an umeboshi sauce with fruity, saline and lightly tangy notes. A balanced recipe where the intensity of the ...
Fillets of mackerel delicately marinated in a rice vinegar smoked with Sakura cherry wood. A refined recipe in which the briny flavours of the fish harmonise with the smoky, floral and subtly tang...
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A smooth and creamy clam velouté served chilled, lifted by the bright, citrusy notes of yuzu or sudachi. A refined starter where the delicate brininess of shellfish meets the elegant freshness of ...
A refined take on a great classic, this béchamel combines the creaminess of a traditional sauce with the gentle, delicately toasted notes of white sesame. A flavour-rich preparation,...
Delicate canapés combining the richness of sardine with the mildness of potato. Moromi sauce, made from fermented soy, adds depth, character and a beautiful umami intensity to this refined bite.
Fine slices of sea bream elevated by the delicately tangy intensity of umeboshi and the floral notes of Sakura cherry blossom vinegar. A fresh, refined and elegant starter, where marine flavours m...
Delicately pan-fried carrots, elevated by a sauce made with Aomori black garlic, with its gentle, balsamic and lightly liquorice-tinged notes. A refined recipe where the sweetness of the vegetable...
Buying guides & blog articles
Binchotan or bamboo charcoal? Konro cooking, water filtration, food-grade powder: a comparison by use to choose the right Japanese charcoal.
Toasted, roasted or white? How to choose the best sesame oil according to use: seasoning, finishing or cooking.
An iconic condiment in Japanese cuisine, wasabi captivates with its sharp heat and fresh vegetal notes. Used with sushi, sashimi or certain hot dishes, it brings character, balance and elegance to...
A traditional Japanese spirit made from a variety of ingredients such as barley, sweet potato or rice. Appreciated for its aromatic finesse and smoothness, it is enjoyed neat, on the rocks, or dil...
