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Certainly one of my favourite rice dishes in Tokyo is served at Sougo in Roppongi. It’s burdock root that’s julienned and fried as tempura after which stirred into rice with shio kombu, salted kelp. The shōjin ryōri restaurant serves a contemporary tackle the Buddhist vegetarian temple delicacies. Chef Daisuke Nomura opened his restaurant in Roppongi after leaving his household’s restaurant, Daigo, the place he obtained two Michelin stars in 2008.
I at all times depart feeling healthful because the meal contains greens and soy. Chef Nomura makes the dashi from kombu kelp, greens, and vegetable scraps in order that nothing goes to waste within the kitchen.
A current set lunch included konnyaku, makomodake Asian wild rice (though it appears to be like extra like bamboo), yuba set in soy milk with kanten (agar agar), sesame tofu agedashi model, fried as tempura with a thick sauce and candy potato, kombu kelp Tsukudani (repurposing the kelp used for making dashi), and the burdock root mazegohan rice. We spoke to chef about kaki persimmons and he shared a Fuji persimmon with us. Arigato, chef Nomura.
For extra on Sougo, please see my article for Tokyo Weekender journal.
Sougo
Minato-ku, Roppongi 6-1-8, Roppongi Inexperienced Constructing third ground
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