Boiled spear squid drizzled with a sweet tart miso vinaigrette, enjoyed as izakaya style appetizer.
Barbecued giant little neck clam with soy sauce, butter, mirin, and sake. Perfect summer grilled appetizer.
Enjoy sweet caramelized homemade unagi sauce over just grilled unagi and steaming rice.
Juicy succulent white fish steamed with soy sauce and covered in shiitake mushroom and green onion. Classic Cantonese way to prepare fresh whole fish.
Wok charred shrimp and asparagus in a savory black bean sauce, flavour that is simply irresistible.
Baked spanish mackerel with yuzu zest, just the perfect balance for a spring seafood affair.
A perfect summer meal, succulent Honey Glazed Shrimps with Asian Coleslaw, paired with Semolina Yogurt Cake.
Simple Chirashi sushi cake with shredded egg, boiled shrimp, and salmon sashimi. Garnished with salmon roe.
Enjoy quick and tasty Chirashi garnished with Kinshi Tamago and Ikura at home in less than 30 minutes.
Crunchy and flavorful deep fried shrimp ball made with black tiger prawns.
Comforting Japanese winter food with fish cakes, egg, octopus, and fish balls in a flavorful dashi. It tastes even better the second day.
Perfect soup for the cold winter, clam chowder with breadbowl. Recipe adapted from Thomas Keller's Ad Hoc at Home cookbook, a must have for any kitchen.