hiroto

Stripe oyster from Osakikami Island is decorated on the layers of panna cotta and cauliflower espuma. The richness of oyster with salty taste cultivated in the former salt pan pond makes the best harmony with the sweetness of cauliflower.

A5 rank Hiroshima aitchbone meat has a good balance of fat and lean meat. Cooked the surface on a frying pan, the meat is roasted in the oven. The repeated process of heating and resting creates a soft texture.  It is served with red wine sauce.

After marinated with spice, salt and sugar, salmon is baked slowly and thoroughly at the temperature below 50 degrees Celsius for 30 minutes. The vivid spinach color enhances the salmon taste.

A layer of panna cotta and espuma cauliflower is topped with striped oysters from Osakikamijima. The combination of the richness and saltiness of the oysters, which are cultivated in former salt ponds, and the sweetness of the cauliflower is exquisite.

After being marinated in spices, salt, and sugar, the salmon is slowly cooked for about 30 minutes at a temperature just below 50°C. The vivid color and flavor of the spinach complement the umami of the salmon.

Made with A5 Hiroshima beef rump, which has a good balance of fat and lean meat. Heat the surface in a frying pan, then put into the oven. Repeated heating and resting brings out a soft texture by adding heat. Served with red wine sauce.