In Japan and China Mai Take (or Hen of the Woods) is a much-loved culinary mushroom. Its taste is powerful, intense and nutty.
We combine beautiful veal rib eye with Mai Take, using a Madeira jus to bring the flavours together. The fried Mai Take comes with a lovely crunch. We love the way the taste of the combination develops in the mouth. Enjoy with a glass of Rioja Crianza. … More Veal with Mai Take and a Madeira jus
Marinate the halibut in white (Saikyo) miso for 5 days before grilling. Serve with pickled ginger and Japanese mustard (karashi). Originally a way to preserve the fish, it’s now much liked dish because of the umami and the intriguing combination of flavours and aromas.
Enjoy with a glass of dry sake. … More Halibut Marinated in White Miso
Tisane of Rosemary: a very delicate, powerful, yet light and vibrant infusion. The tisane is a real palate cleaner and it goes well between two more substantial dishes. … More Tisane of Rosemary
