The growing popularity of kaiseki among Japanese food aficionados has lured an interesting new entry into the city’s slowly blossoming kaiseki scene. Instead of showcasing seasonal Japanese ingredients, Japanese Guest Chef Hirohashi Nobuaki fields wagyu kaiseki. The signature Guest Chef Dinner Series at The Ritz-Carlton, Kuala Lumpur now journeys to beautiful and captivating Japan.
Chef Hirohashi Nobuaki who helms Ushidoki, the fine dining wagyu kaiseki restaurant in Singapore, is a native of Osaka. He began his culinary journey at age of nine at his father’s sushi restaurant! His penchant for Japanese cuisine saw him spend countless hours experimenting recipes and crafting new dishes discovered from his father’s cookbook. He has gained valuable experience at well-known kaiseki restaurants in Japan, before opening his very own acclaimed restaurant in Osaka – Unshin, which he operated for seven years.
With more than three decades of experience, Chef Hiro specialises in the art of preparing the perfect kaiseki experience. His love for wagyu beef has led him to curate delicate wagyu kaiseki cuisine that requires a set of distinctive skills and techniques to balance the flavours, textures and colours of his exquisite creations.
Most people would be familiar with Wagyu. It’s a high-end product made from cattle that are genetically predisposed to intense fat marbling. The flavour is rich, and the meat is tender. During this 5-days special guest feature, Miyazakigyu beef will be starred.
Wagyu and Sake: A Match Made in Japan
Chris was able to experience the unique pairings for himself and taste just how versatile sake can be. Not a huge fan of sake himself, this experience totally wow-ed him.
Kanpai – the customary toast
KID Junmai Daiginjyo
Roast Wagyu Beef garnished with asparagus, miso vinaigrette and Yuzu herbs.
Paired with: KID Tokubetsu Junmaisu Karakuchi
Grilled Wagyu Beef served with soya sauce soil, edamame, sweet corn and mountain wasabi.
Paired with: KID Junmaishu
Braised Wagyu Beef complemented with sweet sauce sukiyaki, half-boiled egg, black truffles, mitsuba and steamed white rice.
Paired with: KID Daiginjyo
Olive oil ice cream with summer truffles.
Paired with Tsuruume Kanjukuume