|Seasonal starter dish with sea urchin and Japanese razor clam (very different from what we know in the west). Bamboo shoots and wakame and dressed cucumber and crab.|
|Tuna and olive paté|
|Hayashi rice made with pork and button and shimeji mushrooms|
We all think that our mothers are the best cooks and Hiro's mum wins every time in my mind. Her cooking is always seasonal, carefully and lovingly prepared. Her flavours are always spot on. Sophisticated, multi layered and rounded. I want so much to learn from her and have decided, that I shall follow her around her kitchen making notes on our next visit.