A New Journey Begins

With a single tear I complete a six year journey as I serve my last plate at the Official Residence of the Canadian Embassy. More to follow…. Advertisements

What I Have Been Up Too

Sorry for the delay folks. Many changes happening here in Tokyo. More light to shed in the future, stay tuned. For now enjoy these tasty menus…. Vegetarian Sample Menu Marler House Tofu Scented with Yuzu and White Soya Crisp Chives *** Potato and Leek Fondue Fried Shallot Rings Focaccia Crostini *** Salt ‘n’ Pepper Roasted … Continue reading

Currently…..

Currently frothing the Parsnip Fondue for tonight. Never quite a simmer but just below an onsen. Frothing allows the soup to slowly gain volume through the addition of air. If it boils – it spoils. It will be airy, light and full of earthy goodness. Accompanied with White Truffles and Rosemary, it is becoming one … Continue reading

Another Lunch

Luncheon 21人 Salt and Pepper Roasted Parsnip Fondue Scented with White Truffles and Rosemary Foam *** Foie Gras Compression Purple Shiso and Spinach Strata Sweet and Sour Gastrique *** Pressed Tofu Curds Perfumed with Grilled Matsutake White Soya and Yuzu Nage *** Chardonnay Poached Nova Scotia Lobster On Braised Fennel Bulbs with Garlic Foam and … Continue reading

Just Another Day

Buffet 10.11.07 30人   Citrus Poached Asparagus Yuzu and White Soya *** Steamed Canadian Chanterelle Custards White Truffle Oil *** Crab Claws and Wasabi Cocktail   *** Japanese Greens Toasted Peppercorn Vinaigrette *** Grilled Roots and Shoots Aged Balsamic and Goats Cheese *** Maple Smoked Sockeye Salmon Pickled Shallots and Fried Capers *** Canadian Inspired … Continue reading

Just Another Night

Buffet 09.11.07 60人   Citrus Poached Asparagus Yuzu and White Soya *** Steamed Canadian Chanterelle Custards White Truffle Oil *** Chilled Homemade Tofu Sliced Scallions, Ponzu Jellies *** Grilled Roots and Shoots Aged Balsamic and Goats Cheese *** Maple Smoked Sockeye Salmon Pickled Shallots and Fried Capers *** Canadian Inspired Sushi Salted Cod Roe and … Continue reading

12 Years In, 390 Plates, 6 Distinct Courses…1 Sore Back

There is simply nothing like the feeling of pride and pain consuming your body simultaneously       Trilogy of Elixirs Rock Lobster Consomme Perfumed with Saffron Minted Green Pea Harvest Brûlée Jellied Tomato H20 with Fried Oysters *** Crisp Honey Glazed King Prawns on Ruby Red Tuna Tataki Leek Compression and A Few Herbs … Continue reading

A Meal Fit For A Princess

British Columbian Porcini Veloute Focaccia Pop Overs Brown Butter Drizzle *** Emerald Avocado and Lime Frappe Pickled Onion Vinaigrette A Few Herbs and Summer Blossoms *** Grilled Tenderloin of Canadian Beef Spinach and Feta Tian Sauce Perigodine *** Blueberry and Endive Sorbet Campari Bitter *** Ripe Fig Gratin Maple Sugar Sabayon FIve Spice Genoise

Canada Day 2007- the menu

Canada Day 2007   250人       British Columbian Sea Food   Offering the freshest selection Canada’s pristine oceans can provide   Sockeye Salmon Lightly Scented With Maple Wood Marinated Herring Roe with Giant Kelp Citrus Infused Salmon Ceviche   Alberta Beef   27 days, aged to perfection   Charcoal Grilled Alberta Beef Tenderloin … Continue reading

More Menu’s

Dinner 15.05.07   Honey Roasted Parsnip Puree Toasted Peppercorn Foam Fresh Thyme Flowers *** Butter Poached Nova Scotia Lobster On Fennel and Pearl Onion Cassoulet *** Rack of Spring Lamb Roasted with White Truffles Maitake Bread Pudding Maple GLazed Carrots *** Crisp Japanese Greens Toasted Sesame Vinaigrette “Tomatoes On Parade” *** Blood Orange and Dark … Continue reading