Big Thank You for Bogota Wine & Food Festival and Fundacion Prema for inviting us – Chef Daisuke Hayashi (Sake no Hana, London), Chef Masato Shimizu (15 East, NYC), Chef Shuichi Kotani (Soba Totto, NYC), Sake Sommelier Yasu Suzuki (15 East, NYC), Chef Tsuyoshi Murakami (Kinoshita, Brazil) and Chef Hiroko Shimbo (Hiroko’s Kitchen, LLC, NYC) – to offer a charity Japanese dinner at JW Marriott Hotel in Bogota. The raised money at the dinner was donated...
Read MoreInternational Dinner at Cal. U
Chef Kotani from Soba Totto performed soba making at the International Dinner at California University, California, Pittsburg. Students enjoyed the soba made by Kotani and Ramen, by Hiroko. The theme of this year’s International Dinner was “Japan”. The room was beautifully decorated with dogwood flowers; large poster of Mt. Fuji occupied the entrance hall; Japanese music was played durign the dinner. Chef Jeremy and Rob, resident chef at a cafeteria and...
Read MoreMount Union College – the Winner of Platinum Chef Ohio!
Congratulations on the team from Mount Union College!!! Came back from the Platinum Ohio event at Mout Union College. This educational and fun event is organized every spring by AVI Fresh. Five groups of five students – finalists – from Mount Union, Hiram, Kenyon, Malone, Tiffin College competed to cook up the best tasting and best presented meals for us, the judges. Students are required to used a “mystery” ingredient in all three dishes, including...
Read MoreChef Chikara Sono’s Accomplishment at Kyoya
The New York Times has given Kyoya 3 stars. The chef who made this happen is Chikara Sono. To offer big congratulations I went to Kyoya with Buzz and Anna and had a memorable dinner last night. Chef Sono’s specialty is Omakase in Kaiseki style. Chef Sono prepares only 12 Omakase courses a night. You need to make a reservation – $90, $120 and $150 – a day in advance if you are going to order it. Last night we ordered dishes from a la carte, which I love to...
Read MoreRamps are in – sakari season has arrived
Long waited freshly harvested ramps have finally arrived at our neighbor Union Square Farmers Market this Saturday. Ramps are wild onion which has pleasant garlic aroma and taste. Ramps disappear from the market in a month or so, so I will be sautéing it (I used tonight the miso sauce which will be introduced in my upcoming book, Hiroko’s American Kitchen), deep-frying it (tempura) and simmering it in the next four weeks. Here is the last part of shun story. Nagori is...
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