Sake Shirakabegura Denshin Yuki Snow JG Kurosawa Nigori Cheese Cambozola Black Label-Triple Cream Cow’s Milk Cheese This gourmet cheese is a triple cream soft-ripened blue cheese that is matured in special cold cellars (cold ripened). The cheese has a unique natural gray mold on the outside and an exquisite blue veining on the inside. Serve the Cambozola Black Label with warm Truffle Honey or a Balsamic Reduction. It can also be enjoyed with honeydew, dried cranberries or any

About Sukiyaki Sukiyaki is a Japanese hot pot dish that is typically served during the winter but is excellent year round. It consists of thinly sliced meat which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a Nabi cast iron pot in a mixture of soy sauce, sugar, and mirin. The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten. History of Sukiyaki The literal meaning of

About Shabu-Shabu Shabu Shabu is a type of a hot pot dish with thinly sliced meat swished through a pot of dashi (broth). It is usually served with tofu and vegetables, including napa cabbage, chrysanthemum leaves, nori (edible seaweed), onions, shiitake mushrooms and enokitake mushrooms. In some places, udon, mochi or harusame noodles may also be served. A number of sauces can be used to dip meats and vegetables when eating shabu-shabu. History of Shabu Shabu Shabu-Shabu was

Chawanmushi Chawanmushi is a typical Japanese Izakaya dish. Chawan means “teacup” Chawanmushi means “steamed teacup” This egg custard dish is a wonderful warm savory broth made with vegetables, seafood and/or chicken. Ingredients 300ml dashi stock (mixed with water) 1 tbsp soy sauce 1 tsp cooking sake Pinch of salt 3 eggs 4 shiitake mushrooms 50g chicken thigh 8 slices kamaboko steamed fish cake 4 small slickes of kamaboko (fish cake) A few Mitsuba leaves (Japanese wild pars