Latest news with #JapaneseCuisine
Forbes
an hour ago
- Business
- Forbes
Inside Nobu's Global Sake Program
Nobu on London's Portman Square. In the world of upscale lifestyle dining, few restaurant and hospitality groups command the international presence and cultural cachet of Nobu. Co-founded by chef Nobu Matsuhisa, actor Robert De Niro, and film producer Meir Teper, the brand is known for its high-end Japanese cuisine and supporting hotel business. After three decades of refinement, the offering is both casual but sophisticated, while Nobu's culinary identity, with its fun Peruvian influence is unmistakable. Underpinning it all is a deep and deliberate focus on sake. Sake, is a Japanese fermented drink made from polished rice, water, yeast, and koji mold. Its flavor profile can vary significantly, from light and crisp to rich and full-bodied, making it a highly versatile companion to Japanese cuisine. At Nobu, guests are encouraged to celebrate that versatility by pairing specific dishes, such as delicate sashimi or umami-rich miso cod, with different sake styles. While the pairings can be fascinating, it's also an opportunity to get your head around the differences between, say, a Ginjo and a Junmai. At every Nobu restaurant and hotel around the world, one producer dominates the sake list however - Hokusetsu, an artisanal brewery from Sado Island, a remote and solitary area of northern Japan. The brewery is privately owned and operated by the Hazu family and has been crafting sake under demanding winter conditions for generations. It was founded in 1871, and since has harnessed the natural characteristics of the territory. 'Delicious sake cannot be made without fresh air and clean water' notes the brewery. 'Sake rice, the raw ingredient, doesn't grow well until the temperature drops. We have ideal conditions for that. This place is perfect.' Hokusetsu's team point out that not only do they cherish traditional values, but, also strive to make sake that people oversees will enjoy. The Hokusetsu Sake Brewery on Sado Island The story behind Nobu's partnership with Hokusetsu goes back some time. In 1987, famed Japanese rock musician Eikichi Yazawa gifted Chef Nobu a bottle of Hokusetsu sake at his Beverly Hills restaurant, Matsuhisa. Struck by its quality, Chef Nobu reached out to his distributors and soon arranged an introduction to Mr. Hazu, owner of the brewery. What began as a professional agreement quickly grew into a lasting friendship and creative partnership. Over nearly 40 years, their collaboration has evolved into a deeper relationship. 'We're connected at a level that goes beyond a business partnership, we're like brothers.' The Nobu team reaffirms this, pointing out it comities to be a 'thoughtful and ongoing collaboration built on shared passion and trust.' Nobu San has invested in a high quality sake partnership with Hokusetsu on Sado island. Over more than three decades, the two have worked closely to curate a range of sakes that complement Nobu's food and reflect its values. 'Sake is a core part of Japanese culture,' says Chef Nobu. 'It was important we got Nobu's sake just right. It is made with the best ingredients and utmost care.' The brewery also feels that the correct balance has been struck, adding that, 'Hokusetsu's sake doesn't intrude on the cooking, but it still manages to assert itself. It complements and enhances the taste of the cooking.' At a time when many sake producers are expanding into the United States and Europe, Nobu has remained resolutely tied to Japan. All Nobu-branded sakes are still produced exclusively by the Hokusetsu brewery on Sado Island. Of course, each territory has its own quirks when it comes to the import and distribution of each product. The Nobu group works with Japanese import specialists to distribute Hokusetsu sake internationally, ensuring that quality is preserved and a full range of expressions can be accessed. This includes many different classifications such as Junmai (pure rice sake with no added alcohol), Daiginjo (highly polished and fragrant), and Nigori (cloudy, with a creamy texture). It also includes custom selections created in collaboration with Chef Nobu himself. Janju Watanabe, chief brewer at Hokusetsu elaborates. 'Food is a language shared through the world and through good sake, food can bridge the gap between cultures. Thanks to Nobu san Hokuetsu's sake has been enjoyed by people all over the world.' Nobu San in London While the source is singular, the presentation varies. Nobu's locations in Europe and the Middle East often carry a more curated selection, typically offering 8 to 10 sakes. In London, particularly at Nobu Hotel Portman Square, the offering is even more expansive, with up to 15 expressions at any given time. Some have the benefit of age and are very, showcasing both Hokusetsu's craftsmanship and more recently, the evolving sophistication of London's sake audience. Among the most distinctive is the Daiginjo YK 35 Enshinbunri, a sake processed using a centrifuge for extraordinary texture. It is full of fresh citrus, melon, and delicate umami, delivered with silk-like precision. Its sibling, the Daiginjo YK 35 Nigori Enshinbunri, maintains that same flavor profile but with a fine milky texture that pays homage to traditional unfiltered styles. For those drawn to complexity, the Cho Daiginjo YK 35 offers notes of lychee, melon, and marzipan. It is made from Yamada Nishiki rice (one of the top grades of Japanese rice used) and polished down to 35% of its original size. Other offerings, such as the Honjozo Yukinohibiki, strike a spicier, more savory chord, with pepper and citrus notes that work beautifully when served warm. A slightly higher temperature will give it more sharpness and a clean, refreshing taste. Moreover, those who prefer some of the mellow elegance that comes with maturation, the Onkagushu 10-Year-Old is delicate, dry with mellow, evolved aromas. Ginjo 71, one of the most popular Sakes on the list. In truth, across all locations, the brand considers two expressions as cornerstones of the program. The Nobu Private Selection, a Junmai Daiginjo handpicked by Chef Nobu, reflects the essence of the collaboration, ie. a bespoke sake chosen to enhance the food. 'Each sake offers something different and can be paired with different dishes,' says Chef Nobu. 'It elevates the dining experience.' Another standout, the Ginjo 71, features a vibrant label designed by Chef Nobu's daughter Yoshiko-san and offers bright citrus and melon aromas with a refined palate. It was sourced as an approachable, yet sophisticated expression of Hokusetsu's house style. It has quickly become one of the most versatile sakes on the menu, balancing acidity with full-bodied richness - an ideal starting point for newcomers. In many ways, Nobu's approach to sake mirrors its culinary ethos: deeply connected with Japanese tradition, but always open to reinterpretation. Chef Nobu was among the first in the West to serve premium sake cold, in bamboo pitchers, at a time when warm sake was the norm. 'With high-quality sakes I recommend you drink them cold' he says. 'Once customers have had this sake, they can't go back to normal sake.' NEW YORK, NY - MAY 30: Chef Nobu Matsuhisa (L) and Robert De Niro speak onstage during the Nobu Downtown Sake Ceremony at Nobu Downtown on May 30, 2017 in New York City. (Photo byfor Nobu Restaurants ) The first Nobu restaurant opened in New York in 1994, and the first hotel followed in 2013. Today, the company is an impressive hospitality force with venues all over the world. Nobu turned 31 last year, an impressive milestone in an industry with a high failure rate and at the constant mercy of fashion. The brand's longevity is matched by remarkable loyalty though. Guests return not just for the food but for the entire Nobu hospitality experience, which they associate with high-end, cosmopolitan lifestyle and a high octane atmosphere. 'Our sake represents my journey,' says Chef Nobu. 'It honors the past but looks forward.' In London the pouring of sake, all the way from the remote island of Sado and toasted in the lively ambience of the Portman Square site, often by guests experiencing sake for the first time, is an echo of that journey. Anyone fast tracking themselves to the top shelf should ask for a bottle of the Daiginjo Black Label.
CNA
a day ago
- Entertainment
- CNA
Viral Kichi Kichi Omurice chef coming to Singapore in July
If you've spent any time on social media watching food videos, chances are you've encountered this guy in the red beret who makes hypnotic omurice videos. Chef Motokichi Yukimura, 69, from Kichi Kichi Omurice in Kyoto, has built a cult following with his theatrical take on the Japanese-Western dish, turning a simple omelette and fried rice combo into performance art. His videos, where he deftly slices open perfectly cooked omelettes with creamy insides cascading over rice like eggy waterfalls, have garnered millions of views. His 14-seat Kyoto restaurant has become a pilgrimage site for food tourists – same-day reservations are snapped up within seconds, with as many as 600 people trying to make a booking at any one time. COLLAB WITH TSUKIMI HAMBURG IN SINGAPORE Now, he's bringing his famous demi-glace omurice to Singapore through a collaboration with local hamburg chain Tsukimi Hamburg. Well, sort of. And there's a catch (more on that later). Given how tough it is to snag a seat at his Kyoto restaurant, this Singapore collaboration offers a convenient way to experience his viral omurice. Again, sorta. Tsukimi Hamburg is a Singapore-born concept by RE&S Group, which was founded in 1988 by Osaka native Hiroshi Tatara. The group operates several Japanese dining concepts in Singapore, including & JOY Japanese Food Street, Fiesta, Kuriya Dining and Ichiban Boshi. "This collaboration has been in discussion for some time, driven by our deep admiration for chef Motokichi's culinary flair and infectious energy," said Tsukimi Hamburg's PR representative. She added: 'RE&S group in Singapore has strong ties in Japan, and one of their Japanese counterparts bridged this connection with chef Motokichi'. TWO PERMANENT DISHES CO-CREATED BY KICHI KICHI CHEF Starting Jul 10, two new items will join Tsukimi's permanent menu. The Kichi Kichi Hamburg Omurice (S$16.80) combines the chef's omelette with demi-glace fried rice, edamame, chicken, and a hamburg steak. A simpler Kichi Kichi Omurice (S$12.80) offers just the omelette over demi-glace fried rice. For context, Tsukimi Hamburg's regular offerings include hamburg steaks served as donburi over rice (from S$12.80) or as teishoku sets with the patty on a sizzling hotplate (from S$14.80). SAME SAME BUT DIFFERENT KICHI KICHI OMELETTE STYLES IN SINGAPORE Both new dishes use what the brand claims is Chef Yukimura's signature rich demi-glace sauce recipe, which contains beef stock. However, the Singapore version differs from the original Kyoto presentation. "Instead of the classic sliced-open omelette style, our version features a beautifully dressed tornado-style omelette," the representative explained. The adaptation was made for operational consistency. 'Tsukimi Hamburg's [created in collab with the Kichi Kichi chef] tornado-style omelette is creamier and oozes more than the fully cooked tornado eggs that you might have seen in other eateries in Singapore,' said their spokesperson. Chef Yukimura was involved in the menu development process. Tsukimi Hamburg's Japanese head chef travelled to Kyoto to work with him on adapting the recipes for the Singapore market. "Through in-depth discussions and hands-on sessions, key techniques and flavour elements, including his signature demi-glace sauce and chicken fried rice, were carefully adapted to suit Tsukimi Hamburg's kitchen and service style," the representative stated. MEET THE OMURICE MASTER IN SINGAPORE The Kyoto chef will be in Singapore on Jul 11 and 12 for cooking demonstrations at Tsukimi Hamburg's Jurong Point outlet. The catch? These sessions are limited to just 20 people each and will showcase his famous omelette technique live. "Chef Yukimura will be performing a live demonstration of both his iconic Kyoto-style cascading omelette as well as the [Singapore] tornado-style omelette. He will personally prepare and serve his famed omurice to all winners, just like he does in Japan," said the PR rep. Tsukimi Hamburg staff will provide behind-the-scenes support during the demonstrations. Tickets will be given out through a lucky draw, open to customers who spend a minimum of S$20 at any &JOY Japanese Food Street outlet (at Nex or Jurong Point) between Jun 3 to 30. The Kichi Kichi omurice dishes from the collaboration will be available at all three Tsukimi Hamburg outlets islandwide for both lunch and dinner service as part of the permanent menu. As for the possibility of a permanent Kichi Kichi outlet in Singapore, the rep clarified: "At the moment, there are no plans for Chef Yukimura to open a permanent Kichi Kichi outlet in Singapore. This collaboration with Tsukimi Hamburg is a rare and exclusive opportunity for fans to experience his iconic omurice and signature flavours." Tsukimi Hamburg has three outlets, including 1 Jurong West Central 2, #B1-52 Shopping Centre, Jurong Point, Singapore 648886. Open daily, 11am to 10pm. Tel: 6250 6728. More info via website.
CNA
a day ago
- Lifestyle
- CNA
CNA938 Rewind - Eat, Drink, Singapore - High Quality Omakase Delicacies at Ganko Sushi
CNA938 Rewind Hailing from Osaka, Ganko Sushi promises the freshest ingredients and the finest delicacies on the plates of Japanese-food-loving Singapore diners. Cheryl Goh speaks with Kurokawa Masaya, Head Chef and Li Xing, Manager at Ganko Sushi about how they ensure their quality seasonal give diners an affordable and authentic Omakase experience.
The Guardian
a day ago
- Health
- The Guardian
Spiced aubergines and chicken lettuce cups: Millie Tsukagoshi Lagares' recipes for Japanese-style midweek meals
Anyone who's spent time in Japan will know the hold that Kewpie roasted sesame dressing has on local palates. Creamy, slightly tangy, savoury, full of roasted flavours and a little sweet, it's the ideal dressing for absolutely anything. It comes in squeezy bottles and is now widely available in larger supermarkets, but I've created my own version here in case you can't find it. These lettuce cups make a fresh and crunchy snack that serves as a vessel for tender chicken and whatever herbs you have in the fridge. But first, a Japanified rendition of the Chinese dish mapo tofu, only more savoury and salty, and with a slightly thicker sauce. It's a strong contender for weekly dinner rotations, depending on what you have in your fridge, of course. I love the combination of pork mince and aubergine, but this also works well with tofu. You can even make it vegetarian or vegan by omitting the meat and using tofu or vegan mince and substituting vegetable stock powder. It's a little spicy, very savoury and super-saucy, so is perfect for topping steamed rice and eating with a spoon. Negi is a type of Japanese spring onion – if you can find them, use them instead of the spring onion. Doubanjiang, also called fermented chilli bean paste or spicy bean paste, is a fiery, savoury paste made from fermented broad beans. You can find it in Asian food stores and in many supermarkets. Prep 15 min Cook 35 min Serves 4 1 tbsp neutral oil, such as rapeseed or sunflower, plus extra as needed100g pork mince 4 small aubergines, or 100g firm tofu, cut into cubes1 garlic clove, peeled and finely grated2cm fresh root ginger, peeled and finely grated½ spring onion, or ½ negi, finely sliced1 tsp cornflour1 tsp toasted sesame oil Steamed rice, to serve For the sauce1 tbsp brown miso 1½ tbsp doubanjiang 1 tsp soy sauce 1 tsp sugar 1 tsp powdered chicken stock, or vegetable stock For the sauce, put the miso, doubanjiang, soy sauce, sugar and stock powder in a bowl, add 200ml water, mix well and set aside. Put the oil in a frying pan on a medium heat and, once it's hot, add the pork mince and cook, stirring to break it up, for about five minutes, until the fat has rendered out and the meat is browned and crisp. Using a slotted spoon, transfer the pork to a plate, leaving the oil behind in the pan. Add the aubergine to the pan (and a touch more oil, if need be) and cook gently, turning often, for six to eight minutes, until browned all over and meltingly tender. Return the pork to the pan, add the garlic and ginger, then cook, stirring gently so as not to break up the aubergines, for two to three minutes, until fragrant. Stir in the sauce mixture, leave to simmer for two to three minutes, then add the spring onion and cook for five minutes more, until the sauce has reduced. Mix the cornflour with two tablespoons of water and tip into the pan, mixing gently. Simmer for two to three minutes, until the sauce thickens, then stir in the sesame oil. Serve immediately alongside a pile of steamed rice. For the chicken, I've used a microwave for speed – you'll be surprised at just how much moisture the meat retains when it's cooked this way, and that it cooks in mere minutes. For those without a microwave, poach it instead, or use leftover roast or rotisserie chicken. Prep 10 min Cook 20 min Serves 2 as a snack 100g chicken breast Pinch of salt 1 tbsp sake ½ cucumber, julienned1 tbsp gari (pickled ginger), or peeled and very finely sliced fresh root ginger1 butterhead lettuce For the dressing2 tbsp mayonnaise 1½ tbsp toasted sesame seeds, plus extra to serve 1 tsp neutral oil, such as rapeseed or sunflower1 tsp apple cider vinegar 1 tsp soy sauce 1 tsp sugar 1 tbsp water To serve (all optional)1 handful fresh coriander leaves, or other herbs, roughly chopped2 spring onions, finely sliced Slice the chicken lengthways into two long strips and put these on a microwave-safe plate. Season with the salt and sake, then cover with clingfilm and microwave at 160W for two and a half to three minutes, or until cooked through. Remove from the microwave and, once the chicken is cool enough to handle, shred it with a fork. Combine all the dressing ingredients in a bowl and whisk. (This will make more dressing than you need here, but it keeps well in the fridge for a few days, so enjoy the rest with just about any salad.) Mix the shredded chicken with three to four tablespoons of the dressing, the cucumber and ginger. Separate the lettuce into leaves to make cups and fill them with the chicken mixture. Serve topped with coriander, spring onions and extra toasted sesame seeds, if you like. These recipes are edited extracts from Umai: Recipes From a Japanese Home Kitchen, by Millie Tsukagoshi Lagares, published by Quadrille at £27. To order a copy for £24.30, go to
Japan Times
3 days ago
- Lifestyle
- Japan Times
Waves of umami: Awaji Island's culinary trove
Lifting the lid off a large ceramic pot with a flourish to reveal his aged shoyu, chef Nobuaki Fushiki tells me that with soy sauce, 'taste is born with time.' As the distinctive aroma of umami wafts into the air at Zenbo Seinei — a Zen wellness retreat designed by Shigeru Ban and located in the north of Awaji Island, Hyogo Prefecture — I'm instructed to place a dash of the rich brown liquid on a small plate. Most of the 20 members of my group, who hail from North America, Europe and Oceania, are joining a soy sauce tasting for the first time, inspired by their introduction to Japanese cuisine onboard the Silver Nova, one of the newest ships from luxury cruise line Silversea Cruises. The Silver Nova, which has a passenger capacity of 728 guests, made its debut voyage in the Asia-Pacific region last September. After sailing from Hokkaido, the ship undertook two voyages in Asia before heading southwards to Australia and New Zealand. It returned to Japan last month. The vessel held its inaugural Sea and Land Taste (SALT) — an immersive culinary program that lets guests experience a destination's cultural identity — in the Asia-Pacific region, which included SALT shore excursions in Japan for the first time. The Silver Nova is one of the newest vessels from Silversea Cruises. | SILVERSEA CRUISES Launched in Greece in 2021, SALT has proved immensely popular among passengers, prompting its expansion from the Mediterranean to voyages that include the Caribbean and South America, before its launch in Japan. Gourmet programs from cruises are, of course, not new. Most international cruises to Japan tend to feature onboard themed dinners featuring regional produce or work with local tour operators to bring passengers for short gourmet jaunts onshore. With the increasing demand globally for more immersive gourmet experiences in travel, a few cruises are now offering culinary tours that take on a more authentic vibe. Princess Cruises, for example, offers a visit to the Yamada miso and soy sauce brewery in Niigata Prefecture. Silversea's SALT program places a heightened emphasis on regional food and its ties to local identity, as well as hands-on experiences for its guests. Its onshore SALT Excursions are designed to offer insights into traditional cooking methods and local ingredients. For example, in Tasmania, passengers had the opportunity to forage local produce with renowned chef Analiese Gregory followed by a lunch with Tasmanian wines. In Napier, New Zealand, guests were taken to the award-winning Craggy Range winery for a private tour, wine-tasting and a five-course meal at the winery's restaurant. On Greece's Mykonos island, turophiles got the opportunity to make Kopanisti at cheese producer Mykonos Farmers. 'The nature of SALT is that it's constantly evolving,' says Adam Sachs, the program's director. 'We're passionate about food and drink and created SALT to share the best of food culture with like-minded guests hungry for truly authentic and memorable culinary experiences.' A staff member at Zenbo Seinei prepares condiments made from soy sauce for lunch. | KATHRYN WORTLEY From Osaka, where the Silver Nova is docked, our shore excursion takes us by bus to Awaji Island, the largest island of the Seto Inland Sea. It includes a fermentation workshop and an eight-course lunch led by Zenbo Seinei's Fushiki, as well as a farm-to-table experience. Bert Hernandez, president of Silversea, says the tour lets guests discover 'the soul of a place through its food and culture.' In this case, the focus is on learning about the building blocks of umami. Umami is a key flavor component in fermented food, which is central to Japanese cooking. For Fushiki, an expert in fermented cuisine, fermented foods not only enhance a meal's flavor and nutritional value but also play an integral role in Japan's culinary identity. At the fermentation workshop, we are introduced to the role of fermentation in a wide range of Japanese condiments, such as soy sauce, miso, mirin and rice vinegar, as well as items like nattō (fermented soybeans) and tsukemono (pickled vegetables). 'Some soy sauces in the supermarket today have been made within months, but my variety has taken me more than six years to brew,' says Fushiki, who uses traditional techniques such as using kōji mold and brine fermentation in the moromi (fermentation mash) to create a soy sauce with depth and complexity. Chef Nobuaki Fushiki of Zenbo Seinei is an expert in fermented cuisine. | KATHRYN WORTLEY Fushiki's six-year-aged soy sauce is served with his Taste of Awaji menu, which takes his team of chefs at Zenbo Seinei a week to prepare. Showcasing the best of the island's produce, from the mountains, sea and farmland, the menu is a fitting introduction to Japanese cuisine as Awaji is recognized in mythology as the birthplace of Japan, he says. According to Japan's earliest written works, the 'Kojiki' ('Records of Ancient Matters') and 'Nihon Shoki' ('The Chronicles of Japan'), the island was the first landmass to be formed during a ceremony carried out by the deities Izanagi and Izanami. Awaji is also known as one of only three miketsukuni (provinces of royal provisions) that supplied food to the imperial court in Kyoto during the Heian Period (794–1185). The island was chosen for its exceptional bounty of agricultural and marine products, which established it as a center for Japanese culinary excellence, a reputation that continues to this day. Fushiki's eight courses reflect this long and rich heritage. The Power of Awaji features Awaji beef fermented with maitake and kōji and finished on a charcoal grill, while 'The History of Japan' comprises Awaji swordfish served on a savory egg custard made with 10 kinds of local vegetables and dashi infused with bonito and kelp. The Ocean of Awaji is a nod to the rich variety of seafood found around the island's rocky and sandy shores. Small parcels of fresh spring green vegetables are wrapped in various kinds of fermented and dried fish alongside green tiger prawn boiled in local sea water. A fine bed of crushed pine nuts, white sesame and shio-kōji (salted kōji) embodies a beach, while an accompaniment of a dashi foam represents ocean waves. Chef Fushiki's The Ocean of Awaji dish is a homage to the rich seafood found around the island. | KATHRYN WORTLEY Great care is also taken to introduce drink pairings with complementary Japanese flavors. The Awaji beef is accompanied with a choice of a Japanese wine made from yamabudō, a wild Japanese grape variety known for its acidity and dark hue, or a mocktail featuring grapes and beetroot, milk-washed or clarified with lemon. The swordfish is served with tea made from herbs and dried shiso (perilla), a popular ingredient in Japanese cuisine, while the ocean course is paired with a tea made from Japanese butterbur, a perennial herb native to East Asia. The alcohol option for both fish dishes is sake, including Regulus, a brew from the award-winning Niigata Prefecture-based Abe Shuzo. After a dessert that includes sweet miso-marinated strawberries with sanshō pepper-infused cream and matcha served with mochi, I visit one of the sources of Zenbo Seinei's fruits and vegetables: Awaji Nature Lab & Resort. Located nearby, the 38,000-square-meter facility grows some 30 crops annually using circular farming, a sustainable practice that minimizes waste by treating byproducts as resources. Farmers make compost using leaf litter, rice bran and manure, changing the composition throughout the seasons to maximize the quality of the fruits and vegetables produced. Such a rare look into a sustainable agricultural practice offers guests a greater appreciation of Awaji's rich bounty. Silver Nova returns to Japan in March 2026, with SALT excursions to Zenbo Seinei and Aomori Prefecture; Silver Moon, another vessel, will arrive in Japan in October 2025, with SALT excursions to Zenbo Seinei and Fukuoka Prefecture.
