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2003@@May@@June@July  August  September October November  December
2004  January
Specialties of the Month for December 2003
Name of
Ingredients
Strawberry
Comments
from the
Chef
From this month, the season of strawberry just begins. The size of strawberries of this year is smaller than other years. I only use ripe strawberries from certain farms.
Name of
Ingredients
Wild boar from Nishi Izu peninsula
Comments
from the
Chef
This is the wild boar caught by Mr. Kuwahara, a hunting expert. They normally eat acorns and nuts. It does not have any bad odor so please enjoy the real taste of wild boar.
Name of
Ingredients
Red cabbage, Cabbage, Radicchio, Leaf lettuce, Lettuce, Cauliflower, Orange bouquet, Broccoli, Chirimen cabbage, Red turnips, Seigoin daikon radish, Red daikon radish, Blue daikon radish, Black daikon radish, Beet, Leeks (Poireau), Japanese greens (Mizuna), Kintoki carrot, Benishin daikon radish, Orange Chinese cabbage, Baby bok choy, Spinach
Comments
from the
Chef
These winter vegetables are from Yasuda farm. All kinds of vegetables are grown there so that it is difficult to explain all of them. My impression of the vegetables of this year is that most of them are soft and sensitive. Leeks this year are very favorable due to his research.
Name of
Ingredients
Pheasant from Okuise in Mie Prefecture
Comments
from the
Chef
Mr. Nakagiri carefully raised these pheasants. On the left side of the picture is the male and on the right is female. Female pheasant Is more tender than male so roasted thigh is very good.. Male is tough to chew so itfs best to be stewed like chicken. My impression overall of pheasant is that it has less fat due to the warm weather this year. However, personally I prefer the light taste.
Name of
Ingredients
Chicken from France
Comments
from the
Chef
There are many variations of meat for this month that gourmets are dying to eat. You can hardly imagine those meats from the image of the restaurant. The origin of French cuisine came from the meat culture and we are skilled in this cooking style.