Marseille is crazy for pizza

Marseille is crazy for pizza

One of the most important ports in the Mediterranean, Marseille is a bustling melting pot of people and cultures. Despite its proximity to the famous Côte d’Azur spots and its stunning nature, even among the French, it hasn’t been really known as a holiday destination. It’s a city with its…

30
Nov
Blog
Wagyu sukiyaki rice by Daisuke Shimoyama

Wagyu sukiyaki rice by Daisuke Shimoyama

Wagyu sukiyaki rice by Daisuke Shimoyama

Wagyu sukiyaki rice by the chef-owner ofHannahDaisuke Shimoyama. The recipe is as follows… Fry onion with Wagyu fat, add 35 g of sugar, 500 ml sake, 15 ml mirin and Shiitake mushroom. Reduce until half and add 80 ml of dark soy sauce. Dip thinly sliced Wagyu pieces into thereduction.…

28
Nov
YUZU RAMEN with PORK CHASHU and NITAMAGO by Masaki Sugisaki

YUZU RAMEN with PORK CHASHU and NITAMAGO by Masaki Sugisaki

YUZU RAMEN with PORK CHASHU and NITAMAGO by Masaki Sugisaki

YUZU RAMEN with PORK CHASHU and NITAMAGO by Masaki Sugisaki, head chef at Dinings SW3may well be the best ramen I’ve had in London and one of the best outside Japan. When living in Tokyo, Masaki-san spent years researching how to make the perfect ramen — full of flavour, but…

27
Nov
Nancy Singleton Hachisu: The Essence of Japanese Cuisine

Nancy Singleton Hachisu: The Essence of Japanese Cuisine

Luxeat Insider · 5th ED.

Nancy Singleton Hachisu: The Essence of Japanese Cuisine

Luxeat Insider · 5th ED.

James Beard Award winner, Nancy Singleton Hachisu is an expert of unique and authentic Japanese cuisine. Born and raised in California, she first went to Japan over 32-years ago where she now lives on a farm with her Japanese husband and their family. On a quest to advocate for Japan’s…

13
Nov
Yukari Sakamoto: The Secrets of Japanese Home Cooking

Yukari Sakamoto: The Secrets of Japanese Home Cooking

Luxeat Insider · 5th ED.

Yukari Sakamoto: The Secrets of Japanese Home Cooking

Luxeat Insider · 5th ED.

Author of Food, Sake, Tokyo, an exploration of Tokyo’s food scene, Yukari Sakamoto is on a mission to demystify Japanese cuisine. Trained at the French Culinary Institute and the American Sommelier Association, she also passed the rigorous exam to become a certified shochu adviser. She teaches classes on food, wine,…

13
Nov
Secret Tokyo

Secret Tokyo

Luxeat Insider · 5th ED.

Secret Tokyo

Luxeat Insider · 5th ED.

Dining out in Tokyo doesn’t always adhere to Western expectations. The customer is not always right and sometimes not always welcome. There are secret spots from the old-world kissaten coffee shops where you can still find people smoking, to restaurants with no-signage that operate on the second floor of a…

13
Nov
The best season to enjoy Sake

The best season to enjoy Sake

Luxeat Insider · 5th ED.

The best season to enjoy Sake

Luxeat Insider · 5th ED.

By Pablo Alomar Salvioni More than a month has passed since SAKE DAY, a yearly celebration of sake that takes place on the first of October. This observance marks the beginning of the brewing year thanks to the newly harvested rice. Autumn is undoubtedly sake season. Fresh Fresh sake. In…

13
Nov
My must-have books about Japan

My must-have books about Japan

Luxeat Insider · 5th ED.

My must-have books about Japan

Luxeat Insider · 5th ED.

Here’s a list of my favourite books about Japan. They have influenced me and taught me a lot about Japanese culture: cooking, travel, design and art. Check them out. A great way to spend those cool Autumn evenings.

13
Nov
Chirashi Sushi at Home

Chirashi Sushi at Home

Luxeat Insider · 5th ED.

Chirashi Sushi at Home

Luxeat Insider · 5th ED.

Written by All Nippon Airways and Luxeat for a project We Are Japan. I first met Yoshinori Ishi at 2 Michelin-starred restaurant Umu. One of the best Kaiseki masters in Europe, he was the former head chef at this London mecca of Japan cuisine for 11 years. Originally from Saitama,…

13
Nov
Salt + Fat

Salt + Fat

Salt + Fat

There is something beautiful and irresistible when Salt meets Fat. A perfect pairing to stimulate the deep appetite. When done well, there is a warmth, a total engagement of the palate, a consensus between texture and taste. Think of the Anchovy. Best consumed most simply, on rustic bread, a slash…

4
Nov
About the Perfect Ingredient with Matt Goulding and Maria Canabal

About the Perfect Ingredient with Matt Goulding and Maria Canabal

About the Perfect Ingredient with Matt Goulding and Maria Canabal

On September 19th 2020, Luxeat started the first Luxeat panel about the Perfect Ingredient.Panel participants were discussing ingredients from the childhood memories and the importance of ingredients in home cooking and in restaurants, also asking the question if we must always be using local and seasonal produce. The group was…

21
Oct