Let’s present it, first!

• WHAT:

Minokichi is the name of the restaurant frequented by the Japanese imperial family; nowadays it is an institution in Japan so it has become a chain with 16 active restaurants.

 

• WHERE

Expo Milano 2015 – Japan Pavilion

• HOW

Menu ” Kaiseki Hana” typical in Japan, it includes many small portions that require days of preparation. This is why it is consumed only on special occasions and generally not at home.

• WHEN

September 2015

• WHY

On my birthday… we said special occasion, do not we?!

 

• THE MENU  AT THE JAPANESE RESTAURANT Minokichi EXPO 2015

SELECTION OF STARTERS

Eel stew with Japanese pepper; salmon roll with cheese and grilled shrimp; Japanese special omelets; shiitake mushrooms enriched with walnut paste, edamame and cucumber served in a lemon shell.

As you can imagine the care of the details and the presentation were great. Some might be dubious about the taste of these courses because they are different compared to what we are used to, but I can assure  that they were delicious, I am sure you all could appreciate them a lot also because I would define them delicate. Sweet and salty as well as pungent enough, soft and crispy.

 

TASTING

A superb jelly fois gras!

 

SOUP

dashi soup with fried sea bream, carrots, wakame seaweed, ginger and leek.

(The dashi broth is light but tasty made with kombu seaweed and dried bonito, the basis of Japanese cuisine).

Hard to believe: the fried sea bream in the broth was absolutely crisp! Can you imagine the perfect balance between fat of the frying in the broth against ginger and leek?

 

SPECIALTY : RAW FISH

Sashimi: bream scented with seaweed kombu, seared sea scallops, seared tuna; all garnished with daikon, carrots and pumpkin julienne; all served with soy sauce and wasabi (THAT SHOULD NOT BE MIXED INTO SOY SAUCE but smeared on the fish).

Excellent, delicate, tasty. With the right touch even the wasabi is very good!

 

7 more courses are yet to come! Would you be able to have the full menù?!

 

FRYING DELIGHTS

Tempura shrimp and sea bream with special dressing made with dashi (for frying the rare camellia oil of Oshima is used).

It had a delicate aroma thanks to this delicate oil, rare and expensive, also used for cosmetic purposes (hair for example).

 

SPECIALTIES: GRILLED FISH

Grilled Amberjack marinated in Yuanji sauce.

No comment! Tender with a sweet touch at first but with a tasty final. One more please!!

 

MEAT SPECIALTY

Japanese beef steak grilled with teriyaki sauce, garnished with grilled tomatoes; seasonings: miso sauce and ponzu.

Yet another dish with its typical oriental character (of course) with contrasts and completeness. The meat seems melts in the mouth!

 

DISHES OF CLOSURE

Sushi: eel, bream aromatized with kombu seaweed, tuna; condiments: wasabi and ginger marinated in sweet vinegar.

Yes, the “recipe” is the one we are used  to even in “regular” Japanese restaurants in Europe for example, but no, the taste is not the same! Among other things, they prepare it in front of you with ability and precision: this is an experience!

 

RED MISO SOUP with tofu served with rice.

The soups that “clean” your mouth.

 

DESSERT

 (granite to be chosen among 3 flavours: green tea, bergamot, sugar cane)

I did not enjoy the tea one that much (the green tea flavor is very intense with its strong “vegetable” touch I generally do not

prefer along with a bitter finish); the bergamot version was pleasant, quite sweet.

 

MINIATURE DESSERTS

Matcha (green tea) served with traditional small dessert-

Well the mythical ritual of tea in front of your eyes with the Japanese staff in traditional costumes is really fascinating.

The tea was quite thick, the smell is very intense and with a bitter touch, if you know that you can appreciated it as it’s a perfect closure of the meal!

 

A cultural taste even before a meal!

The power of food!

Do you like japanese food, what do you think?!

PS: I am sorry for the quality of the pictures, the light was not very good.