| Specialities of
the Month for June, 2003 |
 |
Name of ingredients |
| Abalone |
| Comments from the
chef |
| Our abalones are caught at
Nagai fishing port in Miura Peninsula. Since this season ended
last year we have been anxiously waiting for the time that
abalones are once again in season. There are many different
cooking styles of abalones such as Japanese and Chinese, but I
believe that abalones prepared the French way are the most
delicious. Even though it is a simple cooking style (roasted
abalone prepared in a red wine liver pate sauce), it is very
tasty! | |
| Vegetables |
 |
Name of ingredients |
| Tomato |
| Comments from the chef |
| When tomatoes are in the market,
summer is just around the corner. As the weather gets hotter,
the taste of tomatoes becomes more delicious. My dishes become
softer, more rich and full-flavored by using tomatoes. And
also they become easier to eat. Tomatoes are the kings of
vegetables in summer and we cannot cook dishes in summertime
without them. | |
 |
Name of ingredients |
| Miyako pumpkin, Artichoke,
Beet, Zucchini, Trevise, Fresh potato, Carrot, New onion,
Blood beans, Swiss chard |
| Comments from the
chef |
| There are many kinds of delicious
summer vegetables, and they are in season right now. This is
the harvest time and we can enjoy a wide variety of delicious
seasonal vegetables. These vegetables gorgeously dress our
restaurant menu. So there is no better time than right now to
visit our restaurant! | |
|
