ぐじ（甘鯛）の桜蒸し （シェフ：Hirohisa Hayashi at ひろ久）
春を代表する歴史のある日本料理の一品。
道明寺(もち米を蒸して乾燥させたもの)を春が旬のぐじ（甘鯛）の身で包み、桜の葉で巻いて蒸し上げ、くず粉でとろみをつけた温かい出汁をかける。アクセントで散らされたぶぶあられの食感が食べた時に弾けて楽しい。もちもちとした食感とぐじの甘みと桜の香りが上品な一品。蓋を開けたときに目に飛び込む桜の花びらと、ほのかな桜の香りが、なんとも言えないワクワク感を感じさせ、春の喜びが溢れた逸品である。
器：九谷焼
Spring Tilefish with Sakura (guji no sakura mushi) by Hirohisa Hayashi at Hirohisa
A traditional dish representing the Spring season in Japanese culture, Spring Tilefish with Sakura is a Japanese cherry blossom leaf wrapped around spring tilefish, which is then wrapped around sticky rice and steamed. Served in thick, warm dash broth and accented by small crunchy rice crackers. Sophisticated textures are complimented by the delicate scent of the cherry blossom which surprises when first opening the lid to this dish and, in Japanese culture, brings the joy of Spring to the table.
Bowl and Lid: Kutani ware
A traditional dish representing the Spring season in Japanese culture, Spring Tilefish with Sakura is a Japanese cherry blossom leaf wrapped around spring tilefish, which is then wrapped around sticky rice and steamed. Served in thick, warm dash broth and accented by small crunchy rice crackers. Sophisticated textures are complimented by the delicate scent of the cherry blossom which surprises when first opening the lid to this dish and, in Japanese culture, brings the joy of Spring to the table.
Bowl and Lid: Kutani ware
