28 Mar '16, 4pm
Sakurazaka – Infuses Japanese Shabu-Shabu with European Flair https://t.co/M26UMZiYEe
Finesse is the key here. The shabu shabu broths are carefully developed to achieve fulsome yet balanced flavour; and dipping sauces calibrated to subtly enhance the meats and vegetables. Chef Masashi was born in Kyushu, a city in Fukuoka, and evidence of his Japanese origins and French classical training are everywhere at Sakurazaka. The ago dashi or dried flying fish stock is a signature ingredient of Kyushu, and there is Bouillabaisse stock and beef consommé — prime exemplars of the French kitchen – on the menu. There are three dipping sauces — Ponzu, Shiyo Ponzu, Goma – have been carefully blended to enhance and elevate the individual flavour characteristics of each ingredient. Honestly, I think the sauces are redundant because it is good on its own.