Mike Bagale, Chef and Owner of Super Food Concepts, and Hisanori Yamamoto, Culinary Director of Michelin starred Icca restaurant, showcase how you can use premium Japanese ingredients in cooking.
“I call it the pastry chef killer because there’s no need for the chef to do anything other than slice the fruit and serve it.”
In this video ingredients ranging from Kombu to Japanese Melons are used in a variety of unique recipes to make delicious dishes. Rich umami flavor and contrast between salty and sweet are key features of dishes using these Japanese ingredients.

[Each Dish]
Dashi soup with Tokachi herb beef
Matsutake Tortellini + oboro brodo, parmesan Bolognese spaghetti with Kombu puree and Tokachi herb beef Grilled Tokachi herb beef with Kombu puree and soy sauce Black truffle hazelnut chocolate soup, aged soy + aged balsamic Straciatella with melon puree and caviar “SAKEKASU” blancmange with Japanese persimmon sauce.