Octopus Spring Style (Sashimi octopus and sakura stewed tentacles topped with Japanese plum sauce)

Octopus Spring Style (Sashimi octopus and sakura stewed tentacles topped with Japanese plum sauce)

Octopus Spring Style (Sashimi octopus and cherry blossom stewed tentacles topped with Japanese plum sauce)

The sashimi part is made with sliced octopus legs which are boiled at 114.8 ℉ for 2 hours. The texture is very tender however, they still have their unique elasticity. The tentacles are stewed with cherry blossom leaves which add a wonderful fragrance to them. The presentation is completed by a stunning Japanese plum sauce.



生だこと吸盤の桜煮

春の一品。46℃で2時間湯がいた、柔らかいのにタコの弾力も残した足の身は、その食感に感動せずにはいられません。また桜の葉と共に煮た吸盤は、しっかり味が染み込んで、春の香りと共に幸せな気持ちになります。添えられた梅肉の酸味がこの一品を完璧なひと口に仕上げます。

Chef: Hirohisa Hayashi
Photos: Naoko Takagi