#chef hiro

[foodglorious-food]

Chu Toro (fatty tuna), Uni (Sea Urchjn), and Tobiko (Flying Fish roe) Sushi. Created by Sushi Chef Hiro.

[bryansimsart]

A different kind of artist 

[gglamis]

Chef HIRO al Mercato Contadino Capannelle. Polenta di Natale in diretta.

Chef HIRO al Mercato Contadino Capannelle. Polenta di Natale in diretta. #chefhiro #mercatocontadinocastelliromani

L’8 dicembre 2015, martedì gran giorno di festa al Mercato Contadino Capannelle con la partecipazione straordinaria dello CHEF HIROe la POLENTA di NATALE in diretta, ormai diventata una tradizione: si svolgeranno laboratori gratuiti, tante degustazioni, artigianato di qualità, artistico e del riuso a km0 all’interno dell’Ippodromo dalle ore 8,30 alle 17. Oltre 60 stand di produttori di qualità,…

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[morevanilla1]

A Japanese Welcome

Japan was showcased in Toronto on Monday night in the form of the 5th Annual Japanese Restaurants Association of Canada Dinner.  The Association, which was established to fight the Ontario governments attempt to force fish to be frozen prior to being served, managed to successfully combat the bureaucratic legislation as well as form an important cultural alliance.  Supported by the NPO, The Japanese Organization to Promote Japanese Restaurants Abroad (JRO), the JRAC is strong and active, uniting to support their community that provides us with talent, ingredients and food that we are so fortunate to be exposed to.

Hundreds of people were rapt while watching the demos that began an evening of culinary feasts for the senses.  A Maguro Kaitai demonstration by Chef Taro Akiyama was something few are lucky enough to witness.  As he masterfully dissected a massive tuna, one could not help but notice the respect and reverence that the chef has for this fish as he uncovers its edible treasures.  Chef Taro's appetizer of scallops three ways was the edible display of his talent.

link to video of Chef Taro

A Teuchi Soba Demonstration by Chef Takesushi Sato was as elegant as it was technical.  Soba noodles are crafted, cut with a finesse that is not expected from a knife so seemingly unwieldy.  In the hands of a master, however, the tools acquire grace.

Copious amounts of Sakes, wines, spirits and beer were on offer that showcased the Japanese crafters both locally and abroad. Guests were not only delighted by an exquisite collection of fine sakes but offered an education as to origins and process as well.  Displays of the various rices used and explanations of milling and brewing processes enhanced and defined each sip.

Beautifully appointed kimonos enrobed skillful servers as they offered appetizers just as well adorned.  The standout had to be the offering of Chef Hiro.  Not only was his table transformed into what could have been a scene from a beautifully directed Japanese movie but it was done in the most organic and simply breathtaking of terms.  Hanging from a bamboo post was the most fragrant and intensely rose coloured smoked salmon, on display, above a bed of straw surrounded by hollowed onion halves of all colours.  Served from this picture was an onion soup, served in an onion, and graced with a sample of the salmon - on a delicate twig.  It was breathtaking.  Each flavour stood on its own, none even attempted to rival the other, which is astonishing as I wondered how a vessel of onion could be so subtle and do nothing but add novel expression.  

Dinner was executed by all chef participants.  Teamwork was defined in that room.  Three ways scallop canape, steamed snow crab, mini-teriyaki hamburgers, skewered chicken dango... the appetizers were as plentiful as they were delectable.

Mains included seared wagyu beef strips that dissolved on your tongue, black cod, tenderloin steak, surf clam with wakame and cucumber sunomono, delicious green beans with black sesame sauce... it was an unending banquet of edible heaven.  And sushi and sashimi!  Toro, chu toro, ocean trout, hamachi, buri, uni, hirame, ebi, tako, lobster.  

When dessert was announced I could barely fathom it.  Yet who doesn't try chocolate sake cake, green tea creme brulee, black sesame ice daifuku or the countless other sweet offerings?  

All of this and Wadaiko Drummers performing.  Nagata Shachu mesmerized with the heart pounding rhythm of Japanese folk drumming before a pianist, violinist and guitarist took the stage for the remainder of the meal.  Raffles, laughter and revelry were wrapped up in a perfect package of an evening that was a tribute to Japan and all it has to offer.  Thank you, to the Consulate General Japan, Eiji Yamamoto, John Craig, Shigeo Kimura, all of the organizers, volunteers and chefs who welcomed us all to Japan's flavours and hospitality, right here at home. Doumo.