How traditionally treated Akashi Sea Bream is used by Michelin-starred chef Aihara скачать в хорошем качестве

How traditionally treated Akashi Sea Bream is used by Michelin-starred chef Aihara

Links to Michel BRAS online store: No.2: https://michel-bras-cote-japon.com/pr... No.3: https://michel-bras-cote-japon.com/pr... Akashi fishing port is famous for high quality seafood, served in Japan's finest restaurants. With abundant food provided by the straits, and strong tides to be tossed by, the fish flesh becomes naturally firm and fatty. Chef Kaoru Aihara, from restaurant Simplicité in Tokyo, sources seafood directly from fishermen throughout Japan. An expert in seafood and matured fish, his cuisine combines traditional Japanese cooking techniques with French cuisine. Watch him prepare the famous Akashi-dai ("sea bream caught in Akashi") with Michel BRAS Knives No.2 & No.3, Peelers, La Mandoline and 5 Expressions for one of his elegant dishes. #chef #chefknife #cheflife #michelinstar #michelinguide #japanesechef #finedining #gastronomia #gastronomy #foodie #foodplating #culinaryarts #farmtotable #frenchcuisine #シェフ #料理人 #キッチン #レシピ #ガストロノミー #ミシュラン