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sous vides techniques

Sous Vides Technique

September 22, 2015

Aged Beef 48°C /sous vides/

November 15, 2014

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So cute — beef #gyu #wagyubeef #tokyo #beef

So cute — beef #gyu #wagyubeef #tokyo #beef

This is what I am getting for Christmas—but I aske

This is what I am getting for Christmas—but I asked for a papaya 🤪 #japanfruit #fruits #tokyo #pears

Oden is always a winter cuisine and it never disap

Oden is always a winter cuisine and it never disappoints— topped with neggi …shogoten and Shumai with tofu— #kyotocuisine #kyotomichelin #kyotojapan #kyototrip

My friend rocks — tanto ice cut and creamy dreamy

My friend rocks — tanto ice cut and creamy dreamy #tokyo @tokyobars #bartender #centifolia

Shine Muscat green grapes produced in Japan#grapes

Shine Muscat green grapes produced in Japan#grapes🍇 #tokyo #fruits #japanesefruits

Mei san we love your style, personality and crafts

Mei san we love your style, personality and craftsmanship its Subarashi #sushi #tokyo #femalechefs #japanesecuisine

Toyosu Fish Market — this morning buying Hamo

Toyosu Fish Market — this morning buying Hamo

Magic not magical, just mechanical #ramen #tokyo #

Magic not magical, just mechanical #ramen #tokyo #noodles🍜

Rimowa wine carry 12 Bottles #rimowaluggage #rimow

Rimowa wine carry 12 Bottles #rimowaluggage #rimowa —& get ready GL !!!—

Sunrise— or sunset ….

Sunrise— or sunset ….

The vertical rotisserie was invented in the 19th-c

The vertical rotisserie was invented in the 19th-century Ottoman Empire — Döner is emblematic of Turkish cuisine—& Beyti̇ in Atatürk is an institution— they cook using charcoal to absolute perfection

Recently we travelled to Thalassaki in Tinos, our

Recently we travelled to Thalassaki in Tinos, our local family whom we adore for so many reasons. Adonia inspired my gemista (before cooking) — she is so talented and resourceful —& much more. There are few people like Aris & Adonia on our plant— we love you both ❤️— KjTA

Beyti in Atatürk is an experience of the ultimate

Beyti in Atatürk is an experience of the ultimate Turkish BBQ—

Leg of lamb — think about it, animal, bone and fle

Leg of lamb — think about it, animal, bone and flesh - this is the ultimate in slow cooking as it softens and intensifies the delicious taste of the shank

Artist Martin Creed Turner prize 2001 performs at

Artist Martin Creed Turner prize 2001 performs at #bauraulac with a Swiss audience #martincreedexhibition #zurich I love Martín he’s genius and congratulations Gigi ❤️

Tokyo bar centifolia in Azabujuban _our drink is M

Tokyo bar centifolia in Azabujuban _our drink is Matador celebration of KJL & her 50 years—#bar_centifolia_asuka #tokyobats #bars

Happy Birthday— 🎂 it’s a special day for Mesubim a

Happy Birthday— 🎂 it’s a special day for Mesubim as we celebrate half a century of “life, love & adventure”. The past 30 years have given us two incredible adults and so many important memories. Today is the celebration of 30 years of living and sharing a journey of love with a person whom I adore. We have a special bond with our family and friends who are always there for us 私たちはあなたを愛してます and we make this day — a day to celebrate us❤️trust & love

Iida Kyoto is amongst the most difficult seats to

Iida Kyoto is amongst the most difficult seats to book with (5) counter seats —& chef Shin-ichi Iida working diligently— together with his charming (amazing) wife Naoko who manages clients satisfaction to the “enth degree” &— yawata-maki is grilled over sizzling sumi-binchotan 👏👏👏#kyoto #iida #iidakyoto #kaiseki#unagi #kyotorestaurant

Dom Perignon 2006 Rose — getting ready for an impo

Dom Perignon 2006 Rose — getting ready for an important celebration— it is a fantastic rose of purity and elegance #dom #domrose #domperignon #domperignonrose

Sakura says Aoyama Cemetery #sakura#tokyo

Sakura says Aoyama Cemetery #sakura#tokyo

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