BRESAOLA WITH SAN PELLEGRINO WATER – AVOCADO MAYONNAISE AND BURRATA

No matter what time of the year it is, I always enjoy starting a meal with a decadent platter of cured meats, cheeses, olives, and other finger foods served as antipasti in Italy.  The undying dedication and efforts applied by the skilled artisans in creating these cured delicacies make me appreciate every single slice.  This … Continue reading BRESAOLA WITH SAN PELLEGRINO WATER – AVOCADO MAYONNAISE AND BURRATA

Lobster Burger with San Pellegrino Charcoal Bun Recipe

Lobster Burger with San Pellegrino Charcoal Bun Add a touch of class to the everyday burger with a succulent lobster tail and anchovy mayonnaise filling, sandwiched between a charcoal-infused bun!  The ultimate comfort food immediately transforms into the ultimate gourmet dish!  The vibrant contrast of colors - a bright orange lobster tail, set between a … Continue reading Lobster Burger with San Pellegrino Charcoal Bun Recipe

Gorgonzola Spicy Cream Cheese Salad.

The weather is becoming incredibly hot, so naturally, cold dishes and salads are topping our list of meals to eat these days. Today I made Gorgonzola Spicy Cream Cheese Salad. I'm a big fan in particular of Fior di Maso's Gorgonzola Piccante (Gorgonzola Cheese Piccante Fior di Maso) (Gorgonzola Cheese Dressing Ingredients) as its sharp … Continue reading Gorgonzola Spicy Cream Cheese Salad.

Sparkling Kuruma Ebi (Japanese Tiger Prawn) Tartare recipe

The weather is becoming increasingly warm recently here in Japan, meaning that the Kuruma Ebi (also known as Japanese Tiger Prawns) season has begun. After a quick stop at the fish market, these plump live prawns looked simply irresistible! It was imperative that I make some sort of prawn tartare to celebrate the summer months! This … Continue reading Sparkling Kuruma Ebi (Japanese Tiger Prawn) Tartare recipe

Refreshing Virgin Kabosu, Honey and Kombucha Spritzer #SP3680

At the beginning of the week, I took a relaxing stroll on my farm to find inspiration for my next recipe.  It has always been my dream to cultivate my own organic produce, and in turn, create recipes with products I can trust and choose myself.  Since the start of 2020, when the pandemic hit, it … Continue reading Refreshing Virgin Kabosu, Honey and Kombucha Spritzer #SP3680

Yeast making at LAB3680

It was not easy to decide what to do during this bad pandemic period. After my return to Japan in March from the Philippines I realized that it was not a virus like a normal cold but that it was getting much more serious. I started thinking about how to develop products with a long … Continue reading Yeast making at LAB3680

Recipe: SQUID INK SPARKLING WATER CRISPS WITH MASCARPONE CREAM AND SLICED PANCETTA

December is finally here!!  My favorite time of the year to get creative and invent new recipes for the approaching festivities! This year may not allow for many large group gatherings, but who says you can’t make a beautiful and unique meal for your close family? Today’s recipe involves a canapé style dish, that’s easy … Continue reading Recipe: SQUID INK SPARKLING WATER CRISPS WITH MASCARPONE CREAM AND SLICED PANCETTA

New life style…

After almost 9 monts of Covid19 crisis i decide to start a new project in Japan, plan to create a Laboratory for ingredients resarch and new creation of yeast starter from local fruit in Oita (Kyushu) area. My work connected with my restaurants will remain the same it is not a phase of abandonment indeed … Continue reading New life style…

Recipe: Spaghetti with Guanciale Ham, Tomato and Provolone.

Recipe: Spaghetti with Guanciale & Provolone cheese, グアンチャレハームとプロボロネチーズのスパゲティ

Home made Tofu!

How to make Tofu at home