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Afiseaza

Kaiseki la Yoshi, Chef Vladimir Curnic (Vova)

Intai am mancat, si abia apoi am citit pe Wikipedia cum e cand mananci Kaiseki. Ca sa o iau in ordine inversa:

Kaiseki, or kaiseki-ryori, is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. Nouvelle cuisine was likely inspired by kaiseki principles.

Modern kaiseki draws on a number of traditional Japanese haute cuisines, notably the following four traditions: imperial court cuisine, Buddhist cuisine of temples, samurai cuisine of warrior households, and tea ceremony cuisine. All of these individual cuisines were formalized and developed over time, and continue in some form to the present day, but have also been incorporated into kaiseki cuisine. Different chefs weight these differently – court and samurai cuisine are more ornate, while temple and tea ceremony cuisine are more restrained.

Stylewise, individual dishes are often small and carefully balanced. In the present day, kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food. Finished dishes are carefully presented on plates that are chosen to enhance both the appearance and the seasonal theme of the meal. Dishes are beautifully arranged and garnished, often with real leaves and flowers, as well as edible garnishes designed to resemble natural plants and animals.

Originally, kaiseki comprised a bowl of miso soup and three side dishes; Kaiseki has since evolved to include an appetizer, sashimi, a simmered dish, a grilled dish and a steamed course, in addition to other dishes at the discretion of the chef. Typical order is:

  • Sakizuke: an appetizer similar to the French amuse-bouche.
  • Hassun: the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
  • Mukozuke: a sliced dish of seasonal sashimi.
  • Takiawase: vegetables served with meat, fish or tofu; the ingredients are simmered separately.
  • Futamono: a „lidded dish”; typically a soup.
  • Yakimono: flame-grilled food (esp. fish); earthenware, pottery, china.
  • Su-zakana: a small dish used to cleanse the palate, such as vegetables in vinegar; vinegared appetizer.
  • Hiyashi-bachi: served only in summer; chilled, lightly cooked vegetables.
  • Naka-choko: another palate-cleanser; may be a light, acidic soup.
  • Shiizakana: a substantial dish, such as a hot pot.
  • Gohan: a rice dish made with seasonal ingredients.
  • Ko no mono: seasonal pickled vegetables.
  • Tome-wan: a miso-based or vegetable soup served with rice.
  • Mizumono: a seasonal dessert; may be fruit, confection, ice cream, or cake.

La Yoshi, Chef Vova ne-a dat asa. Va rog sa verificati singuri ca a respectat cu strictete regulile Kaiseki sau, Doamne fereste!, am fost indusi in eroare. Dupa aceasta masa care a depasit toate excesele posibile, noi nu mai puteam nimeri casa, daramite sa mai deslusim si cuvintele de pe Wikipedia…

  • Supa de ciuperci matsutaki cu enoki si St. Jacques cu crevete cu tempura de wasabi si masago arare cu alge nori
  • Oshinko: spyci kimchi de legume
  • Sashimi kodai sake: somon maturat cu alge si vodca, guacamole de avocado cu busuioc japonez, botarga si spuma de soia
  • Kaiso salad: salata de alge asortate, tosaka ao, tosaka shiro, tosaka aka, umi budou, wakame, kombu si sos de alune
  • Platou cu sushi: nigiri sake tempura cu ceapa prajita, nigiri foie-gras cu susan, nigiri combi ton/ somon, role cu yellowtail si alge okina kombu, role cu St. Jacques, kiwi si mame nori
  • Cuib de legume tempura cu carpaccio de kobe si arici de mare
  • Yoshi takos cu piept de rata, legume si sos de prune ume
  • Hamachi uni yaki: yellowtail cu sos de arici de mare
  • Caesar salad: piept de rata, foie gras si sos de anchois cu shiso
  • Vita Kobe
  • Sashimi fried rolls
  • Kare kohitsuji to miso yaki: cotlet de miel de New Zealand marinat in chili miso orange si kobe cu sare de mare cu sos yo karashi, mustar japonez
  • Kamo to curry yasai: tonkatsu de rata cu curry de legume
  • Foie-gras cu St. Jacques si sos de muguri de pin cu vanilie, piersica si zmeura
  • Creme brulée de trei feluri, cu susan negru, cu ceai verde Macha si tonka (nuca braziliana).

Chef Vova a pus Kaiseki in meniul de la YOSHI, adica poti sa-i spui chelnerului direct: „Domnule chelner, o cina Kaiseki, va rog!”, fara sa trebuiasca sa-ti mai bati capul citind in meniu cuvinte pe care oricum nu prea ai cum sa le intelegi daca nu esti din Japonia, sau macar din Orientul Indepartat. Doar sa ai grija sa-ti rezervi vreo trei ceasuri pentru cele 14 feluri, daca nu vrei sa le ceri sa ti le puna, de la jumatate incolo, direct la pachet. Pentru ca, oricum, nu veti reusi sa le mancati pe toate…

Cina Kaiseki a lui Chef Vova la Yoshi
Compania in care am mancat aceasta cina Kaiseki:
Si ambianta de la Yoshi:
Data actualizarii: 07/03/2020

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