The start to an 11-course meal @kashiwayahk featuring intricate seasonal dishes. The first sakizuke (appetizer) dish consisted of three components, shrimp in a vegetable consommé jelly, squash with okra, and octopus topped with sea urchin.
Next, a nimonowan or simmered dish of Shijimi clam cake quinoa and arrow root tofu in a flavorful dashi topped with gold flakes, and yuzu.
The third dish featured pike conger prepared 5 ways - slightly seared with soy sauce and shiso (perilla), poached and finished with a white plum sauce, sliced sashimi paired with a red plum sauce and shiso flowers, simmered with vegetable jelly and ginger, and lastly, a tartare served with fresh sudachi. @ 柏屋香港 Kashiwaya Hong Kong
同時也有10000部Youtube影片,追蹤數超過2,910的網紅コバにゃんチャンネル,也在其Youtube影片中提到,...