Chef Sakurai created a special course for Kimono party in Manhattan.
First he started “Cold Tomato Tofu”.
He puree tomato, and made jelly with arrowroot. He put Okra and pistachio nuts on top of it.
Then move on to “five appetizers plate”.
(clock wise from bottom)
scattered fresh vegetable rolled with thin slice of beef Shabushau.
-Snap peas mixed with sesame paste.
–Cold mushroom Chawanmushi with hot peanuts oil.
Dashi-Jelly, broad beans and shrimp inside.
-Fried Yuba(Tofu skin) with crab and corn.
Next is the third course.
Mashed shrimp ball with spinach and shiitake mushroom with delicate dashi soup.
He put sake right before pouring to a bowl. He said, ” If I put sake first and cook it, you can’t smell aroma. But if I put sake at the end of cook, you can smell more.The order of cooking is very important.”
And next is Nimono(simmered vegetable).
These are all cold Nimmono.
(clock wise from bottom)
Start with red round one. Carrot, abalone, octopus, Daikon(Yellow one. Hard to see), burdock, snow pea and taro(white one).
Here comes main course.
Grilled “coho salmon”. The garnish are sweet vinaigrette mini tomato and caramelized walnut.
It came with rice and red miso soup.(sorry no pictures)
He ends with two desserts.
Fresh peach jelly(left) and cream puff(whipped cream & custard cream).
Everything is handmaid. He didn’t use canned peach, whipped cream. He made everything from the scratch.
And here are beautiful kimono ladies and chef at the roof top.
Next wasan’s event.
American Dream Japanese Network
June 11th(Fri) 7pm
$40 seminar & wasan food and more.
– Sautéed pork and eggplant with wasan miso sauce.
– Cooked chicken ball and vegetable skewers.
– Grilled fish with herb
– Deep fried shrimp and tofu dumpling
– Pork ginger sandwich
– “Hiyashi chuka” noodle
Details: toshi@wasan-ny.com
Next Street Fair: June 13th(Sun) 11am -5pm Japan Block Fair
on Broadway, between 85th street & 86th street
Wasan 