Series "Kada awashima Onsen osakaya hiina no Yu" instrument and travel-Kansai-

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Kada ryokan in awashima Onsen "Kada awashima Onsen osakaya hiina no Yu"For as the head chefAkama, Doo (Hiroto Akama)And we also we introduce us to travel with the series organized by the lade and、A clean, modern without using a "seasonal fish seasonal vegetables Taka was" was willing Collaboration with "new challenges", at!

The works of the artists in Toyama、Potter appeared as no. 1 project 'Wing Yue release (Gaku Shakunaga)"The sharp instrument boasts a simple stripped-down useless、Who participated in the planning part 2Shimoo, Kazuhiko (Kazuhiko Shimoo)San&Shimoo Saori (Saori Shimoo)Is it writer's unit "Shimoo Design"The symbolizing the beauty of Japan、Reasonable and don't forget the beautiful wood instruments、The last temple for "Orin" Sima Thani rising Dragon Studio second generation 4 heir for more than 100 years, making theShimatani Yoshinori (Shimatani Yoshinori)Who invented a new brand "syourYu "of 100% Tin origami to becomes a writer works with Toyama to Flex freely!

Kumano beef Wakayama luxury Wagyu beef in meat me fit "釋 Yong Yue", "black glazed units dish (28 cm)"、Akama's expertise with a 摘mi菜 been enjoying the scent of spring、Will be served with white asparagus in Kagawa! Kumano cattle enjoy the texture of fine grained soft and sweet flavor and crisp texture and flavour you can enjoy white asparagus。What came was picked in the area in the 摘mi菜、From sound and Sorrel and eating "Rumex" and named weed, "Cardamine"、"Wild watercress"、"Hanakatabami", such as clover, such as preparing、Different aroma and sweet taste、Guests can enjoy a sour taste!

"Tempura of red shrimp and picked vegetables" was combined with "Uki-sama Maru Bon (32cm)" by "Shimoo Design".、Yukinoshita、Tsuruna、Mugwort is served with the citrus "jabara", which is a specialty of Wakayama, and the homemade salt "evil air removal salt" made with ginger and salt!

For "sea bream kabura steaming"、Also combined with the "black glaze thin bowl (22cm)" of "Mt. Sataga"、Sea bream、Bamboo shoots、Shrimp potato、When you eat rape blossoms with gentle bean paste、The tenderness of dashi permeates your stomach!

With meals、The very fragrant hot "hojicha" stuffed by the landlady came out! Ryokans in the Kansai area often serve hojicha.、The umami aroma of this landlady's "hojicha" is exceptional!

"Asari tidal soup" heated over the fire is、It is a delicious way to eat twice as delicious as "sea bream chazuke" after eating it at Mibokuchi。"Sea bream sesame sauce" soaked in special sesame sauce is first poured over freshly cooked white rice.、Enjoy the flavor of sesame seeds and the texture of sea bream、Next, sprinkle Asari's tide juice on it and make it into sea bream tea.、You couldn't ♪ be happier

〆 dessert "red miso gelato"、
With a novel idea, he combined "Suzugami / Samidore (18cm)" of "Syouryu"、Put dessert on a pedestal as an ice cooler with ice hidden in it! It's a nice idea based on a good understanding of the properties of tin!

This red miso gelato is、It seems that red miso purchased from "Wakayama Miso Girl" is used just for this gelato.、You can enjoy the mellow aroma of rich red miso! The strawberries served with it are、Toss mascarpone and cacao syrup、In addition, by wrapping 100% cacao powder、A slightly mature dessert is complete!

Akama says、"Before、In what vessel、If you were talking to me、I don't think this idea came up.。It's an idea that comes from an instant decision!" and。That's exactly what we want from this project.、I would like to thank Mr. Akama for accepting the "new challenge"! Mr. Akama also seemed to enjoy it, saying, "By all means,、I would like to visit the workshop as well! Please introduce me!" I'm glad that you seem to have gained interest! This Collaboration was also a great success! Ms. Akama、Staff、Thank you so much!

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