Japanese Cuisine

ZWILLING Culinary World, Destination Japan

Grilled Chicken Sashimi with Wasabi

By Takashi Nishimura, Kyoto


Recipe

Serves 2

Ingredients

4 skinless, boneless chicken breast tenderloins, sashimi grade
Freshly grated wasabi
Rock salt
4 wooden skewers

Preparation

Heat the BBQ. Cut the chicken tenderloins into 6 pieces each and thread onto the 4 skewers. Grill lightly until just done.

Spread the chicken with freshly grated (!) wasabi and season with salt to taste. Serve immediately.

Info

Chef Taka uses chicken of outstanding quality, he knows the farmer and he can guarantee the meat's quality and freshness, which is why he can serve this dish almost raw. However, it is highly recommended to cook chicken until it's cooked through.



Chef Takashi Nishimura from Taka, Kyoto

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"In Japan it's all about the cut. For example, how sashimi is cut, how the vegetables are cut, how the meat is cut. It creates a very unique Japanese aesthetic."


About


A day at Taka, Kyoto

by Meike Peters

Eating at Taka's restaurant in Kyoto feels like having a Japanese feast celebrated with your exuberant Italian family. The place is tiny, it's in a narrow old house tucked into a small secluded alley right in the old city's busy heart. An L-shaped counter separates the celebrated chef from his hungry guests, however, there's a lot of interaction going on. The kitchen is open so you can follow all of Chef Taka's steps, how he grinds the fresh wasabi in smooth circles on a shark skin-covered wooden board (the only proper way to grind the green root as I've learned). The charming chef looks like a versed dancer. He quickly grabs pots and spices from the shelves behind him and then, in the next second, turns around to briefly cook tender chicken sashimi (!) in the flames of his little grill; or local beef, or mackerel until it has a crispy golden crust all around. The restaurant's menu is a revelation, sea urchin spinach or tempura lotus root sprinkled with matcha salt are simply divine. Sitting at the counter and enjoying Japanese tapas is a feast in its true meaning: You eat, drink, and share delicious treats with old and new friends.

Kyoto born Chef Taka has lived and worked abroad for years, in Australia, Denmark, and in Italy, in Milan, where he also met his wife Akane. Before they opened their gastro pub in Kyoto, Taka worked at Armani's Nobu Milano restaurant for 10 years, which explains why you can also find wonderful organic Tuscan wines and Mediterranean style dishes on the menu, like the fruitiest eggplant slowly cooked in an aromatic tomato sauce.

It's the combination of these two worlds that makes the couple's restaurant in Kyoto so exciting, yet at the same time it's so relaxed. It's the kind of place where you end up chatting with the guests sitting next to you, exchanging stories and dishes, saying Kanpai (cheers) with a glass of red wine in your hand or ending the night with an extensive sake tasting involving everyone in the room.

Taka and Akane love food and people, the people who visit them, their guests, and the people they work with, their kitchen team, but also the suppliers who deliver fresh produce and products of the best quality to this tiny kitchen in the heart of Kyoto. The couple knows all of them personally, they've been working with them for years, most of them coming from the area. Having lived and worked in two food meccas in the world, Italy and Japan, the restaurateurs say that they can only create fantastic food, if the ingredients are perfect, vegetables picked at the peak of their season, the meat coming from animals that were bred and fed with care and respect. Japanese and Italian cooking is similar, both cuisines are very simple and focus on good ingredients, and at Taka's (http://taka-kyoto-japan.net/) they create a very complete fusion.


Video


Plan your visit to Kyoto with our insider tips


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