Nobu Yamazaki is a Japanese Cuisine Goodwill Ambassador and the Michelin starred chef and owner of Japanese restaurant Sushi Taro.

“Japanese fruit is perfect as is, and we don’t want to do much to it.” In this video, Chef Yamazaki regales us with a number of dishes featuring premium Japanese ingredients, from shredded Tororo Kombu to Yubari Melon from Hokkaido. With pairings such as smoked oyster and ripened persimmon juice, and dried persimmon with marinated duck eggs and blue cheese, delicate and complex flavors are highlighted by the contrast of savory and sweet. Shaved frozen whole Yubari Melon is topped simply with Château d'Yquem adding a beautiful aroma to the flavorful fruit.

[Each Dish]

Smoked oyster with squeezed ripened Japanese Persimmon

Dried Japanese Persimmon stuffed with duck egg and blue cheese

Kombu boat hot pot with house-made tofu, oyster served with straight Japanese Soy Sauce and Tororo Kombu

Dorayaki pancake with Japanese Strawberry, Strawberry buttercream and red bean

Shaved frozen whole Japanese Melon with ice cream and dessert wine