Japan trip

Just came back from Japan, gonna post some videos/photos that you guys might find familiar or find cool!

Ryugin strawberry, I think most will recognise this

http://youtu.be/rFPotNWdgc4

Handmade soba, incredibly beautiful
http://youtu.be/5qFIe6-Ke3A
http://youtu.be/4aGaJwbAAYM

Sushi yoshitake, he cuts the octopus like that which creates a jaggered cross section, it allows more sauce to stick to it and it also prevents the blade from sticking to the tako as it slices
http://youtu.be/lhpqeewMApQ

Sushi yoshitake, mechanically destroying the connective tissues
http://youtu.be/mZzkXM0p0sY

Sushi yoshitake, uni from miyagi layered with uni from hokkaido, the rice they use is brown in colour because they use 2 kinds of red vinegar, this is probably the best piece of sushi ive ever had
http://youtu.be/LKQMTdIN5kA

Les creations de narisawa, sourdough bread is proofed tableside, then flavored with chestnut powder, sakura leaf, and orange confit/ It is then 'baked' on a hotstone for 12+ minutes, comes out with a crisp bottom with chewy texture, flavor is incredible
http://youtu.be/KxMy1-zZYMs

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Lennard__34626

I cant remember how to embed videos so someone please help me! Haha, lorraine?

Lennard__34626

Les creations de narisawa "Ash 2009" scene of the seashore. Squid is grilled over binchotan, the "ash" is made from paprika that is carbonized, then turned into a vinaigrette with the addition of lemon and olive oil, then frozen in LN2 and pulverized. http://youtu.be/J9EGvrSu9_Y

Brandon_34695

I think its that you're using short URLs, long URLs usually auto-embed.

Thanks for sharing! I can't wait to try table side stone bowl sourdough.

I did get my Sakura Mochi fix in San Fran last week at Minamoto Kitchoan.

Lennard__34626

Salmon grilled over binchotan, I have no idea how the skin is so straight. Sear before grilling?
@ Ryugin

Soup made from biodynamic soil and burdock root @ Narisawa

Butter @ narisawa

"Ash 2009", inspired by the ash cloud that engulfed japan, the ash is made from a carbonized paprika vinaigrette frozen in liquid nitrogen @ Narisawa

Infamous beef dish at narisawa, the beef is basted with low temperature oil until it reaches 54C. Then coated in carbonized leek powder so it looks like charcoal

Bread being baked tableside @ narisawa

Abalone @ Sushi yoshitake, you can see the jaggered edge from the way he cuts in the video above

Lennard__34626

Pork dish at Narisawa, they cook this in a 200C(I think) oven for 3 mins, then pull it to rest for 5 mins, then put it back in the oven, repeating until it gets cooked. They use an almost identical method of cooking pork as Quintessence(no photos allowed), the narisawa pork is incredibly rare.

Narisawa also doesnt boil his stocks for the sauces, he leaves them in a 100C oven so it never comes to a full boil, then thickens with kuzu starch

Dashi @ Ryugin, they make the dashi a la minut, shaving the katsuobushi right before it is served

I also had one of the best ice creams Ive ever had in my life at quintessence, it was a meringue ice cream, they basically bake meringue, crush it and infuse it into milk, eggs and cream, then they pacojet the thing right before service. No hydrocolloids, nothing. finished with a spray of sea salt sauce, it was the smoothest ice cream ive ever had, I daresay it rivals the one at Fat duck, barely any ice crystals.

Matthew_Snyder_68770

Wonderful photos! Thank you for sharing.

Simon_Andreas_Petutschnig_34596

Wow amazing videos and awesome photos!

What a great trip!!!

Thank you

A_L_Esterling_35269

@Lennard—I had seen some of your posts on your FB page—but having all this together is terrific. Thanks for sharing this with everyone—the Midnight Snack Video will definitely be benefitting from your input!