This stunning Chilean sea bass recipe from Hideki Hiwatashi is drenched in a fantastic miso sauce made with Champagne, yuzu and white miso. A fantastic fish recipe which is bound to impress.

Chilean sea bass with Champagne and yuzu miso sauce

This stunning Chilean sea bass recipe from Hideki Hiwatashi is drenched in a fantastic miso sauce made with Champagne, yuzu and white miso. A fantastic fish recipe which is bound to impress.

WAGYU SUKIYAKI [Japan] [Hideki Hiwatashi] [greatbritishchefs] [nabemono, hot pot, steamboat, ya-hon, huo guo, thai suki, lau, cu lao, mookata, jeonkol, chongol]

Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

A comforting Japanese beef sukiyaki recipe from Hideki Hiwatashi featuring mixed mushrooms and vegetables in a sweet, satisfying sake broth.

Japanese Beef Sukiyaki |  Hideki Hiwatashi

Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

A comforting Japanese beef sukiyaki recipe from Hideki Hiwatashi featuring mixed mushrooms and vegetables in a sweet, satisfying sake broth.

Hideki Hiwatashi's Teriyaki lamb recipe celebrates spring ingredients, from juicy lamb cutlets to broccoli and asparagus. These grilled lamb chops make a fantastic and low-carb dinner dish.

Kohitsuji yaki – chargrilled teriyaki lamb chops

Chef Hideki Hiwatashi's Teriyaki Lamb Recipe celebrates Spring ingredients, from juicy Lamb Cutlets to Broccoli and Asparagus. These Grilled Lamb Chops make a fantastic and Low-Carb dinner Dish.

A fantastic pickled ginger recipe from Hideki Hiwatashi, perfect for serving as a side or garnish. This myoga recipe gives authentic flavour to Japanese food cooked at home.

Pickled myoga

A fantastic pickled ginger recipe from Hideki Hiwatashi, perfect for serving as a side or garnish. This myoga recipe gives authentic flavour to Japanese food cooked at home.

A fantastic sushi recipe from Hideki Hiwatashi showcasing the beautiful flavour of Wagyu. Discover how to make sushi with this striking beef recipe, a luxurious canapé which is bound to impress.

Wagyu uni caviar temari – Wagyu sashimi, sea urchin, caviar

A fantastic sushi recipe from Hideki Hiwatashi showcasing the beautiful flavour of Wagyu. Discover how to make sushi with this striking beef recipe, a luxurious canapé which is bound to impress.

Hideki Hiwatashi’s magnificent crab kamameshi recipe is packed with rice, king crab meat and sauce, topped with salmon roe for a vibrant garnish.

King crab kamameshi

Hideki Hiwatashi’s magnificent crab kamameshi recipe is packed with rice, king crab meat and sauce, topped with salmon roe for a vibrant garnish.

Learn how to make sushi with Michelin-starred Japanese chef Hideki Hiwatashi. The chef sears the hamachi with a blowtorch to give the fish a wonderfully flaky texture.

Hamachi nigiri

SUSHI: Learn how to make sushi with Michelin-starred Japanese chef Hideki Hiwatashi. The chef sears the hamachi with a blowtorch to give the fish a wonderfully flaky texture.

This fantastic sashimi recipe showcases the succulent flesh of hamachi, or yellowtail. Including a luxurious truffle sauce recipe, this vibrant Japanese sashimi by Hideki Hiwatashi makes a beautifully elegant fish starter for a dinner party.

Hamachi usuzukuri – yellowfin sashimi with truffle ponzu

This fantastic sashimi recipe showcases the succulent flesh of hamachi, or yellowtail. Including a luxurious truffle sauce recipe, this vibrant Japanese sashimi by Hideki Hiwatashi makes a beautifully elegant fish starter for a dinner party.

This stunning Chilean sea bass recipe from Hideki Hiwatashi is drenched in a fantastic miso sauce made with Champagne, yuzu and white miso. A fantastic fish recipe which is bound to impress.

Chilean sea bass with Champagne and yuzu miso sauce

This stunning Chilean sea bass recipe from Hideki Hiwatashi is drenched in a fantastic miso sauce made with Champagne, yuzu and white miso. A fantastic fish recipe which is bound to impress.

This glorious cod tempura uramaki recipe, from Sake no Hana chef Hideki Hiwatashi is full of contrasting textures and flavours.

Norwegian cod tempura uramaki

This glorious cod tempura uramaki recipe, from Sake no Hana chef Hideki Hiwatashi is full of contrasting textures and flavours.

A luxurious truffle kamameshi recipe by Hideki Hiwatashi, perfect for a decadent Japanese feast. This dish includes a kakiage recipe made with Japanese vegetables.

Truffle sansai kamameshi – truffle iron pot rice with Japanese mountain vegetable kakiage

A luxurious truffle kamameshi recipe by Hideki Hiwatashi, perfect for a decadent Japanese feast. This dish includes a kakiage recipe made with Japanese vegetables.

Hideki Hiwatashi’s magnificent crab kamameshi recipe is packed with rice, king crab meat and sauce, topped with salmon roe for a vibrant garnish.

King crab kamameshi

Hideki Hiwatashi’s magnificent crab kamameshi recipe is packed with rice, king crab meat and sauce, topped with salmon roe for a vibrant garnish.

A fantastic pickled ginger recipe from Hideki Hiwatashi, perfect for serving as a side or garnish. This myoga recipe gives authentic flavour to Japanese food cooked at home.

Pickled myoga

This stunning Chilean sea bass recipe from Hideki Hiwatashi is drenched in a fantastic miso sauce made with Champagne, yuzu and white miso. A fantastic fish recipe which is bound to impress.

A beautiful salmon nigiri recipe from Hideki Hiwatashi, seared with a blowtorch to give a perfect finish. This seared sushi recipe is a fantastic salmon starter which could equally be served as an innovative canapé.

Seared salmon nigiri

Gorgeous sushi and how to make it yourself, from sushi rice to final product!

A luxurious truffle kamameshi recipe by Hideki Hiwatashi, perfect for a decadent Japanese feast. This dish includes a kakiage recipe made with Japanese vegetables.

Truffle sansai kamameshi – truffle iron pot rice with Japanese mountain vegetable kakiage

A luxurious truffle kamameshi recipe by Hideki Hiwatashi, perfect for a decadent Japanese feast. This dish includes a kakiage recipe made with Japanese vegetables.

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