Remembering the beautiful garden of Myouhouji Temple in Toyoura Town, we raised glasses at the beginning of dinner in "Kumo" restaurant of Hotel Skye Niseko.
I am not sure if the occidental people know "Iburigakko" , pickled and smoked radish or not but it's very popular for the lovers of alcohol. Amongst a variety of starters in Japanese bistro, the mixture of chopped Iburigakko and cream cheese is one of the most popular in Japan.
I was so impressed by the sense of the chef, having this dish. Crisp sliced baguette and dried seaweed topped with the cheese spread the chopped Iburigakko were amazing. The chef knows a variety of the twists of the food materials.
No comments:
Post a Comment