A new attractive collaboration between "Somen" and "Konamon" by a Michelin star chef.
Somen galette with "Garland chrysanthemum'' and "Chinese cabbage'' purée.
This time's theme is a dish using "Flour for Okonomiyaki" and "Somen", which are standard ingredients in Japanese homes. The Okonomiyaki flour plays the role of enveloping in the flavor of Somen and Surf clam, and the Garland chrysanthemum purée and Chinese cabbage purée add flavor and visual accents to create a completely new dish. Although the method of putting Somen in the purée is unique, the use of Somen in the purée and Galette brings out the harmonious flavor. Enjoy the artistic techniques of French cuisine that Michelin chefs demonstrate, accompanied by beautiful music.
Somen flavored with crab are packed in a whole turnip.
This time's theme is a dish using "Flour for Okonomiyaki" and "Somen", which are standard ingredients in Japanese homes. Using Chef Karato's favorite vegetable "Turnip'' as a bowl, the gentle sweetness of Turnip and the rich flavor of Shrimp and Crab are brought out by the Okonomiyaki flour and Somen, while the Tuile asserts itself to create an exquisite balance. This is a dish that will surprise and impress you over and over again. Enjoy the artistic techniques of French cuisine that Michelin chefs demonstrate, accompanied by beautiful music.
