Japanese Recipes
Fried AubergineNasu no AgemonoA fragrantly simple way to enjoy autumn aubergines – with a hint of heat from the chilli. ![]() INGREDIENTSServes 1
METHOD
New Recipes for Autumn by Kaoru Yamamoto, So Restaurant
Kaoru first came to London in 1973, where he worked at the Hama Grill for four years. He then returned to Japan to take a position at Bistro D’arbre, a prestigious French restaurant in Tokyo for a decade. From 1993, he opened his own French restaurant, Cahors. Now, after returning to the UK once more, he is Head Chef at London’s So Restaurant. ![]() SO RESTAURANT
Modern Japanese cuisine from French-trained chef Kaoru Yamamoto, who specialises in using only the finest fresh ingredients. The first floor is a sushi bar. Everything from a varied wine and sake selection to a creative dessert menu. The Japanese fusion dishes are very popular.
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