#kushiyaki

[shoku-and-awe]

Sticks! Our first meal, about a year ago, at a fast-favorite restaurant that I’ve just learned is going away :( I will miss their spicy cabbage and fried burdock root and cheesy peppers, and sitting at the grill, and all their delicious sticks. And I will miss trying things like kaki-bataa, or dried persimmon with chunks of butter inside. A foolproof hangover prevention remedy, apparently. Just,,,,, kind of a lot, emotionally. It’s a lot of large bites of fridge-temperature butter.

[chuck-snowbug]

小鳥さんたち二羽付きの、純米大吟醸の日本酒二種飲み比べ（楯野川 純米大吟醸 清流 & 寒菊 Silver Lining 2023 [純米大吟醸/総の舞29] 無濾過生原酒）、豚肉と自家栽培紫蘇とアスパラの串もの、玉子焼き、自家栽培小松菜のお浸し、自家栽培スナップエンドウの自家製マヨネーズ添え、黒にんにく、ミニトマト。

Two Kinds of Japanese Sake(Tatenokawa & Kankiku) feat. 2/5 Little Birds(Group 1) & Kushiyaki Dinner - May 2023

[osakajapanese]

How Is Steak Cooked at a Hibachi Restaurant Near Shelton Hills?

If you’re looking for an unforgettable dining experience, a hibachi restaurant near Shelton Hills might be the perfect choice. The lively atmosphere, skilled chefs, and delicious food make hibachi dining a unique adventure. In this blog post, we will delve into the art of cooking steak at a hibachi restaurant, exploring the techniques, flavors, and overall experience that make it a favorite among food enthusiasts.

The Hibachi Experience: More Than Just a Meal

Hibachi dining is more than simply eating; it’s an immersive experience that engages all the senses. As you enter a hibachi restaurant, the sizzling sound of food cooking on a hot grill fills the air, accompanied by the tantalizing aroma of grilled meats and vegetables. The chefs, often trained in the art of teppanyaki, perform entertaining culinary feats, adding flair to the meal preparation.

Hibachi chefs are not only culinary artists but also entertainers. As they chop, flip, and season your food right before your eyes, they create an engaging environment that enhances the dining experience. Watching the chefs work their magic is as enjoyable as the food itself.

Choosing the Perfect Cut of Steak

When it comes to hibachi cooking, the choice of steak is crucial. Chefs typically use high-quality cuts like ribeye, sirloin, or filet mignon. These cuts are favored for their tenderness and flavor, making them perfect for quick cooking on a hot grill.

Ribeye

Ribeye steak is known for its rich marbling, which ensures juiciness and flavor. When grilled, the fat renders down, imparting a delicious flavor that enhances the overall taste of the dish.

Sirloin

Sirloin is a leaner cut, making it a great option for those looking for a healthier choice without sacrificing flavor. When cooked correctly, it remains tender and juicy.

Filet Mignon

Filet mignon is renowned for its tenderness. This cut is often a highlight at hibachi restaurants due to its buttery texture and mild flavor, which pairs wonderfully with various seasonings.

The Cooking Process: Step-by-Step

Preparing the Grill

Before cooking begins, the hibachi grill is preheated to a high temperature. This is crucial for achieving the perfect sear on the steak. Chefs often use a combination of oil and butter to ensure the meat does not stick and to enhance flavor.

Seasoning

Once the grill is hot, the steak is seasoned. A simple combination of salt and pepper is often used, allowing the natural flavors of the meat to shine. Some chefs might add garlic or soy sauce for an extra kick, complementing the dish beautifully.

Searing the Steak

The steak is placed on the grill and seared. This process locks in the juices and creates a beautiful crust. The chef flips the steak to ensure even cooking, using a spatula or tongs to avoid piercing the meat, which can release juices.

Cooking to Perfection

Cooking times vary depending on the desired doneness. Here’s a quick guide:

Rare: 120-125°F (about 2-3 minutes per side)

Medium Rare: 130-135°F (about 3-4 minutes per side)

Medium: 140-145°F (about 4-5 minutes per side)

Medium Well: 150-155°F (about 5-6 minutes per side)

Well Done: 160°F and above (about 6-7 minutes per side)

Resting

After cooking, the steak is removed from the grill and allowed to rest for a few minutes. This step is essential as it allows the juices to redistribute, ensuring a moist and flavorful bite.

Sides and Accompaniments

A hibachi meal is never complete without delicious sides. Common accompaniments include:

Hibachi Vegetables: A mix of zucchini, onions, and mushrooms, seasoned and grilled to perfection.

Fried Rice: Often cooked on the grill with eggs, vegetables, and a dash of soy sauce for added flavor.

Salad: A light house salad with a tangy ginger dressing to balance the richness of the steak.

The Joy of Hibachi Dining

One of the greatest joys of dining at a hibachi restaurant is the communal experience. Guests often sit around the grill, sharing in the excitement as dishes are prepared. The interactive nature of hibachi dining fosters a sense of connection among diners, whether you’re celebrating a special occasion or enjoying a casual night out.

As someone who has experienced the thrill of hibachi dining numerous times, I can attest to the unique combination of entertainment and exceptional cuisine. Each visit is a chance to witness culinary artistry while indulging in delicious flavors.

The Takeaway

Dining at a hibachi restaurant near Shelton Hills is an experience unlike any other. The combination of skilled chefs, high-quality ingredients, and the lively atmosphere make it a perfect spot for food lovers. From the moment you walk in and hear the grill sizzling to the final bite of your perfectly cooked steak, every aspect of the meal is designed to delight your senses.

Whether you’re in Collierville, Germantown, or any of the surrounding areas, consider visiting a local hibachi restaurant for a culinary adventure that’s both entertaining and delicious. You might find yourself returning time and again for the unique experience that hibachi dining offers.

Company Name: Osaka Japanese Cuisine – Collierville, TN

Company Phone: (901) 861-1438

Business Address: 3670 S Houston Levee Rd #114, Collierville, TN 38017

Driving Directions: https://maps.app.goo.gl/StzaPSfqrmhapR1m9

Website URL: https://collierville.osaka-restaurant.com/

Social Links: https://www.facebook.com/OsakaMemphis https://foursquare.com/v/osaka-japanese-cuisine/4b157b2af964a52081ad23e3 https://www.merchantcircle.com/osaka-japanese-collierville-tn

About: Osaka Japanese Cuisine on Houston Levee Road in Collierville is an authentic Japanese restaurant serving traditional fare plus conveyor belt sushi, and teppanyaki hibachi grills. A destination for fusion sushi enthusiasts, we boast an extensive menu of fresh and flavorful rolls, nigiri, and sashimi. Our hibachi grill adds an extra layer of excitement to your dining experience, with skilled chefs performing dazzling culinary feats right before your eyes. From classic Asian dishes like Shrimp Tempura Udon, and Kushiyaki Kabobs to modern fusion creations, there's something for every palate on our menu. Using only premium ingredients, Osaka Japanese Cuisine promises a dining experience that's as unforgettable as it is delicious. Join us today!

Service Area Includes: Collierville, Germantown, Piperton, Rossville, and other cities and towns throughout Shelby County, Tennessee. ​

[anotherandomspaceontheinterweb]

Beef Kushiyaki Recipe

Pieces of green onion are wrapped around thinly sliced pieces of steak that have been marinated in a savory-sweet concoction of rice vinegar and soy. They are delicious when grilled on bamboo skewers as a small appetizer.

[siamesephoenixrandomideatank]

The Owl House Headcanon on Character's Favorite Japanese Dishes.

Luz Noceda: Okonomiyaki (Hiroshima-Style preferred). She likes it for it is a perfect comforting fusion between pancakes and takoyaki (which she had some bad memory from getting her tongue scrouged by it). Plus, she can choose a variety of fillings, which is great for her neurodivergent vibe (while also easily getting bored).

Amity Blight: Zaru Soba. She'd likely go for a dish that is simple yet defines Japanese elements. She would enjoy it with chunky chopped spring onion, wasabi-infused dipping, and hot tea on a side. After a few years of trying more Japanese dishes, she also got into shio udon and yakisoba. (and yakisoba-based okonomiyaki with her sweetheart)

Willow Park: Kimchi Nabe; full of vegetables, proteins from meat, eggs, mushrooms, tofu, and gochujang-rich kimchi (Giving spiciness and Korean-ness that Willow never realized she needed). She loves her nabe with varieties and large quantities of proteins. Especially chicken-based meatballs (like in sumo wrestler Chanko Nabe), chicken breasts, lean slices of beef, and white tofu. Plus, extra spicy.

Gus Porter: Omurice with ketchup fried rice underneath a blanket of thin and creamy omelet. He prefers creamy demiglace sauce with mushroom and beef stock base, alongside ketchup and a dash of Kewpie mayo. Maybe steamed bacon with low-sodium, crabstick, or fish sausage for the side protein. Plus, he loves Sanrio and doesn't care about locals' eyes upon him enjoying his two plates of My Melody Omurice.(It's kids' size, so two is it).

Hunter Noceda/Park/Daemonne: Kushiyaki, especially those from old-school Yatai stalls. However, he would avoid poultry-based ones (especially the wings, as tributes to his lifesaver, Flapjack) and alcoholic drinks. He usually goes with beef and vegetables on the same stick. His favorite side drink is Ramune or Calpis yogurt drink. He usually has a few pods of salted edamame first, if offered.

Vee Noceda: Shojin Ryori meal from local Zen Buddhist temples. Somehow, she can tastes 'magic' in food, and enjoy talking about spiritual and morality topics with Buddhist monks(and nuns). She usually not paying them by money but doing them some cleaning and arranging the sutra. She sometimes enjoy draining magic from Omamori (Green one is a yum!).

Edalyn Clawthrone: Tantanmen, extra broth, extra noodles, and a few extra pieces of boiled eggs. With rice on the side. After an extreme night (either work, or a party), she carves for carbs, proteins, and spices. Eventually, it becomes her usual comfort dish. Plus, it was worth her two meals and a pretty budget. If she feels extra fancy, maybe some extra meat as well.

Lilith Clawthrone: Kure's JMSDF (Japan Maritime Self-Defense Force)-style Curry Rice, with milk (low-fat, or soya milk) and salad with a light dressing. She prefers a vegetarian version and original taste that serves Japanese maritime forces. She eventually made her own thanks to befriending a friend who was a chef on a Japanese battleship in the Cold War.

King Clawthrone: Set of different sushi varieties. He is into nigiri and maki with a few simple ingredients. He is into a grilled saltwater eel, salted boiled ebi (or tempura-fried), churnchy cucumber, and tamago. Onigiri is also his go-to, but he is not into raw meat.

[hotarutranslations]

Ara Ara Kashiko, Kakuda's Noda Ducks!

Evening

Yesterday, Ara Ara Kashiko aired as well🌸 Thank you very much🌸

Hey, recently on my phone, I'll type thank you, and the next predictive text, is recommending 'so much', So even though I want to type 'thank you very much', It ends up becoming, 'thank you so much', I delete and retype it every time--, If I write it now!! 'so much' isn't appearing, in the predictive text!! What!! lol

I learned……

Ishida Ayumi Goes! ~Kakuda's Noda Ducks~

Everyone nationwide, please wait a bit longer for the stream🪽

But, since there will be a live in Miyagi next weekend, I'll introduce you to the restaurants I visited!

Noda duck is soft, odorless and has a rich fatty flavor

First off, its super delicious It was really, super, delicious..

Since I visited Kakuda, The first shop located in Kakuda, "Family Restaurant Miyoshiya"-san🦆

They have duck soba!

The dipping sauce's duck broth really comes out, Of course eating it with the soba noodles, and eating the soba soup mixed with the broth is delicious That is already a fine item, Eat it with sanshou, Eat it with wasabi, All of the ways I was recommended to eat it were genius🏅

I'm sorry I didn't take any soba photos because I ate it--

On the show!

Another item is, a 10 minute walk from Sendai station, 5 minutes by car, Near Kotodai Park, "Ohashi Futsukamachi"-san🦆

I got duck kushiyaki and duck tataki!

Grilled over charcoal, the kushiyaki was simple and salty, You could feel the flavor of the meat straight away, The tataki is the stores first choice, I was impressed! I had never eaten duck like this! The texture of the meat was good depending on how hot it was cooked, Also, I really liked the peppery sauce🏅 Kakuda's Noda Ducks are delicious, The simple kushiyaki also comes to life, when it seems to be served with the fresh tataki

The atmosphere is from the trailer~~

Sendai Broadcast Ara Ara Kashiko "Ishida Ayumi Goes! ~Kakuda Noda Ducks~"

These Noda ducks are raised with great care

When I helped with taking care of them, I had the image, of avoiding stressing out the ducks… I was trying very hard to be careful but,

But actually looking at myself, they said they could feel the kindness🙇🏻‍♀️

It takes only a little work to make such an impression, I thought, this is probably because I am usually very careful when handling animals

Thank you very much for the valuable experience🏅

Thank you very much for watching the show! Look forward to the stream as well!

On that day of the location shoot, I got to eat a lottttt of delicious things, it was happiness🫶🏻

Also,

There was another day that I went to Miyagi, I also got to eat a lot of delicious things in Miyagi🫶🏻

Yesterday, the 13th (Sat) was Ara Ara Kashiko This week, the 20th (Sat) is our Miyagi performance Next week, the 27th (Sat) there is another delicious show…

.🤤🫶🏻

Its continuing for 3 weeks! I'm looking forward to it!

My Birthday Event DVD is on sale❤️

Applications Here →April 26th 11:59PM Deadline

DVD "Morning Musume '24 Ishida Ayumi Birthday Event DVD"

📺Hello Pro Dance Gakuen Season 11

April 18th 11:30PM~ A Learning From TSUKUSHI-san Adventure🕺

Sendai Broadcast "Ara Ara Kashiko" April 13th (Sat) at 10:25AM~ Ishida Ayumi Goes~!

I appear once a month as part of the AraKashi Family

The previous shows, and makings, are on OX VIDEO STORE!

Thank you for following.. Instagram💙🩵

💿

May 15th Release Morning Musume '23 Concert Tour Fall "Neverending Shine Show ~Seiki~" Fukumura Mizuki Graduation Special YokoAri's 2nd Day With Fukumura-san's Graduation Performance

May 15th Release Morning Musume '23 Concert Tour Fall "Neverending Shine Show" SPECIAL YokoAri's 1st Day With OG Performances

🪩Spring Tour Has Been Decided Morning Musume '24 Concert Tour Spring MOTTO MORNING MUSUME

We'll be going around the country from March 16th!

🪩JAPAN JAM Morning Musume '24 will be performing on May 3rd!

⚾��《LIVE DAYS！～Exciting Big Exhibition Match～》 June 2nd(Sun), after the Hokkaido Ham Fighters vs. Yokohama DeNa Baystars match, Morning Musume '24 will be having a special mini live!

🪩The MusiQuest 2024 July 21st (Sun) PiaArena MM

We're challenging a new festival stage❤️‍🔥 Absolutely, Definitely, Thank you for your support❤️‍🔥

Tickets Advance Reception 🎫→Click April 17th 11:59PM〆

🍉Sanrio Character Grand Prix Thank you very much for supporting Gaokki🍉

📻Morning Musume '24 Morning Jogakuin ~Houkago Meeting~

Airs Every Saturday, On Radio Nihon at 12:00AM~

Past Broadcast Episodes Are Available →Program Details

Yamazaki Mei's Panda-san Daisuki!! ~Expressing Love Towards My Favorite Panda-san♡ ver.~ in Adventure World

Yamazaki Mei's Panda-san Daisuki!! Mei-chan's Holiday. Adventure World with Oda-san and Ishida-san

see you ayumin <3

[theburgerlist]

View this post on Instagram

A post shared by The Burger List (@theburgerlist)

You’ve seen the 4 course wagyu deal all over insta recently but here’s a shout out to the rest of their menu which was equally as good, or maybe even better! Loved all the sashimi and carpaccio, the kushiyaki were amazing too. But their 9 Chapel Roll, which you may recognise from @hotstonelondon is the winner for me. Definitely worth booking! October 28, 2023 at 08:51AM via Instagram https://instagr.am/reel/Cy70cFaIFma/

[ayellowbirds]

🛋️🍒☔

🛋️ what does your inner world look like?

it started out as a small stone tower with rooms inside it, in a holler in the woods. It was very clearly @urukuduk's own space and me and Shavit were meeting faer in there. Since more of us showed up, the space seemed to expand into an island where all of us have our own little areas, though we haven't explored much. @fraylin has a grove of trees on a sunny hill where the light filters through the leaves and she sits and reads or meditates, not far from @neveyleh's little meadow graveyard (very well-lit, with lots of wildflowers growing). @faxedstar and @autobotwarrior seem to hang around near the beach at a little shack and a small shuttle respectively. @dzhukhe seems to be up at the (a?) peak of the island, @hebephage has a cottage at the edge of the woods and the meadowy area, i've got a clay pit i can dissipate into, and Justine (who hasn't made a blog yet)....

Justine is just crashing on Sylvi(e)'s couch, being a useless lesbian.

🍒 - funny story that happened in headspace?

near to when Justine first showed up, i was ordering Japanese food from a place that had a dish Aidel likes (duck buns). Justine really wanted to try the kushiyaki from that place because she loves street food and started arguing near front with Aidel, or at least as close as she gets to an argument. I was getting tired of it and pushed them to reach a decision, and Justine and Aidel abruptly agreed to roshambo to decide what we'd get.

We're still incredulous that Justine won, especially Aidel (doubly so because Justine didn't even wind up liking the kushiyaki, it was super bland), because we share memories!

☔ - Being a system can be hard, but not always! whats your favourite thing about being a system?

having the love and support of my headmates! Especially when things get really exhausting with stress or chronic pain (or stress from chronic pain), and we can switch out.

very close to that is the plural friends and partners we have! As a mixed origin system, it's been super encouraging to get to know the experiences of others, and to get help and advice when we run into new issues, like when Aidel first turned up last year and we started freaking out about having an unexpected fictive.

[my-plastic-life]

Japanese Summer Festival, part 1

(PART 1 due to a limit on number of photos per post)

Wow, more than a month since my last post! I'm slacking! But I have a good excuse - I was working on a HUGE project. This is my biggest scene to date. It's so large it won't fit in my usual diorama cube box. This was on my coffee table, and for an example of scale, that table measures 48" wide by 26" deep. And it was all covered LOL

It's still technically summer, and in Japan, summer festivals are a very popular pastime. I've wanted to create an actual festival scene for a while, and I finally took the plunge this year. My husband used his Glow Forge to create the little food stalls, and I created the rest. The awnings, booth covers, prices, signs, posters, floor, walls, etc. are all made by me. I also painted the silver on the booths. They're technically still a bit under scale compared to real life stalls, but I was basing my measurements off actual props I had, most of which are Re-Ment. There are even a few Re-Ment festival sets, so I had to use those! And next year I plan to add even more stalls - but I'll have to alternate what's on display since I think I'm at my limit of what will fit on that table LOL.

So here we go, a 1/6 scale Japanese summer festival! We've got lots of food street stalls (yotai) and a few popular games, and all the girls are wearing kimonos (a popular tradition).

Looking down the street toward the stairs leading to more fun (through a real torii gate!):

Overview:

Looking down the street toward the shrine:

Cold drinks are important to beat the heat!

Miwa is watching Kiku try her hand at yo-yo fishing:

Kiku is yo-yo fishing. In this game, you're meant to use a hook attached to a paper rope to pick up a water balloon. The balloons are filled with air and water, and they're called yo-yos because of the bouncing effect they have. This game can be difficult due to the rope being made of paper and the balloons are in the water.

Miwa has a popular snack - a tornado potato - along with the popular Ramune drink:

She got one! Any balloons that you successfully pick up with the hook can be kept.

Goldfish scooping. This game requires you to use a small wand called a poi to try to catch goldfish. The poi's net is made of paper, which makes the game tricky because of the water. The game is over once the paper in the poi breaks. However, people will often get to take one of each fish home after trying even if they don't actually catch them.

Aika is watching the goldfish scooping game, carrying a bag of cotton candy:

Superball fishing. This game is like the goldfish scooping game, only the prize is super balls. I made these little tubs myself. The Re-Ment sets had the yo-yo fishing and goldfish scooping, but no superballs. So I took the measurements of those tubs, used TinkerCAD to create two boxes made to the same size, and 3D printed them. I then used some of the Miniverse resin (the recalled stuff, lol) to fill the tubs in layers, and I used beads without holes (they exist!) to make the super balls. I'm very pleased with how they turned out!

Takoyaki stand. Takoyaki is a bite-sized, ball-shaped dumpling made from batter and grilled, then filled with octopus, tempura, pickled ginger, and green onion:

A definite favorite in the summer - the shaved ice stand (kakigori). Similar to shaved ice in the U.S., with the Japanese variant, blocks of ice are shaved into fine flakes using special machines, then topped with flavorings like strawberry or melon syrup, sweet matcha (strong green tea) sauce, sweetened beans, or condensed milk.

Fuka got a variety of flavors on her kakigori! Yum! Meanwhile, Lycee is preparing to make some more - she'll use the little machine to grind that block of ice to shave it down into edible pieces:

Look closely at the lady below in the blue kimono and you'll see that she's tucked in a traditional uchiwa (hand fan) into the obi (belt) of her kimono. These fans are a must for summer festivals to help beat the heat, as well as add a more traditional look to the yukata (kimono).

Choco banana and candy apple stand. These treats are also popular - they're your traditional candy apple on a stick, and also chocolate-covered bananas on a stick covered in sprinkles.

Cotton candy stand. Another popular treat for festival-goers of all ages. The container on the counter features fortune sticks inside, and you're meant to reach in and pull one out. You then tell the miko (shrine priestess) what fortune you got on the stick, and she will give you a paper that explains your fortune.

Japanese cotton candy bags frequently feature popular anime or pop culture characters on them. I made these bags by using small jewelry bags, cutting off the Ziploc sealer, placing cotton balls inside (almost all festival cotton candy I've seen has been white), then sized down pictures of characters, printed them out on clear sticker paper, and stuck them on the bags. I'm very pleased with how they turned out!

[alliance00]

Top Dubai Chefs: Top Culinary Masters You Must Know

Introduction

Dubai is a melting pot of cultures, and its culinary scene reflects as much. It has Michelin-starred chef masters and local-born culinary whiz kids; it has some of the largest culinary brains the world has ever seen. So who or what are these geniuses with these culinary geniuses? Whether you are a food aficionado wanting to find the ultimate where to go eat or even searching for Dubai private chefs, we've got you covered.

Chef Vineet Bhatia – The Maestro of Fusion

You can taste and witness the Indian food love that Dubai has, and Chef Vineet Bhatia left all of that behind, far away. He is blessed to have a Michelin star in his kitty, and his restaurant Indego by Vineet has the fashionable version of classic Indian dishes. His innovative flavoring and gorgeous plating are a reason why he is one of the top chefs in Dubai.

Chef Massimo Bottura – Italian Mastermind in Dubai

Italian food enthusiasts simply cannot live without the Massimo Bottura restaurant, Torno Subito. The world-class celebrity chef bestows the top-notch recipe upon Dubai and blends tradition with creativity. His creative approach is a must-icon of culinary arts.

Chef Heinz Beck – A Michelin-Starred Master

Heinz Beck is a world-famous chef with several Michelin stars to his credit. His Social by Heinz Beck restaurant serves haute European cuisine with a dash of Middle Eastern spice. He is an original and perfectionist chef like no other.

Chef Gregoire Berger – The Artistic Visionary

Adorned winner Amed for his ravishing presentation and impeccable techniques, Dubai culinary chef Chef Gregoire Berger is. His sea food restaurant, Ossiano at Atlantis, serves dishes as pleasing to the eye as they are a treat to the mouth.

Chef Reif Othman – A Culinary Maverick

One of the Dubai favorites, Chef Reif Othman surprised the culinary world with his unconventional interpretation of Asian cuisine. His eatery, Reif Kushiyaki, is popular for its innovative Japanese street fare with a twist.

Chef Izu Ani – A Dubai Favorite

You simply can't mention the best chefs in Dubai without mentioning Izu Ani. The founder of Gaia and Carine, his passion for Mediterranean cuisine and fresh ingredients imbues his preparations with a certain sparkle.

Chef Akmal Anuar – The Contemporary Asian Expert

Singaporean Chef Akmal Anuar is a welcome relief for the Dubai Asian cuisine market. His restaurant 3Fils is consistently at the top of the list of the best restaurants in the region, offering good Japanese food and a casual ambiance.

Chef Heston Blumenthal – Dubai Experimental Dining

The legendary Heston Blumenthal has brought his internationally renowned experimental meals to Dubai. His molecular gastronomic techniques provide a memorable culinary experience.

Private Chef in Dubai Hire

Require a private chef in Dubai? Private dining can be organized from most of the world's top chefs, or gourmet food can be prepared by a home professional chef to your liking. Dubai offers meal prep to gourmet dining.

Available Cooks Near Me – Finding the Best in Dubai

Need to look for cooks who work nearby? Dubai is full of experienced professional and home chefs available to fulfill your specific needs, be it regular feeding or event serving.

What Is the Secret to Becoming a Superb Chef in Dubai?

Great Dubai chef entails more than good cooking. Originality, original thinking, and appreciation of cross-cultural cultures and tastes make it possible for superior chefs to reach the top.

Future of Dubai Cuisine

Dubai's food industry is developing, with more michelin-starred restaurants and homegron talents. The city is on the way to become one of the top culinary sites in the world.

How to Experience the Best of Dubai’s Chefs?

Want to taste the best of Dubai's Pak scene? Book a table on one of the top restaurants, participate in food festivals, or even rent a personal cook in Dubai for a private food experience at home.

Conclusion

Dubai claims some of the best chefs in the world, each bringing their unique style and expertise to the city's multicultural cuisine. Whether you're dining at a Michelin-starred restaurant or looking to hire a private chef in Dubai, you are guaranteed an exceptional culinary experience. If you need assistance in finding top chefs, Alliance Recruitment Agency can help. Feel free to contact us for expert recommendations.

View source: https://allianceinternationalservices.medium.com/top-dubai-chefs-top-culinary-masters-you-must-know-c78496f0f313

[chuck-snowbug]

風の森（日本酒／露葉風 ５０７）、豚肉と紫蘇の串もの・自家栽培シシトウ添え、アミエビとミニトマトの冷奴、ポテトサラダ、西瓜、西瓜の浅漬け。

Kazenomori(Japanese Sake) & Pork & Shiso Kushiyaki Dinner - July 2023

[thescottishasian]

Kushiyaki - a Hannibal poem by me

After all the people I’ve killed -

all the displays I’ve made -

the Rude I ate -

I never once expected

to see a man

who was sewn into a horse

clawing his way out.

At least I could experience it with you.

I never once expected to hear you say

- Peter? Is your social worker in that horse? -

but that

was not the only thing

I didn’t expect from you

that happened

that night.

Oh, Will…

He was bloody

on his knees

hands in the air

begging for his life.

And you were ready to take it.

He deserved it,

the rude man -

covered in gore and guts and greed.

I could never entirely predict you.

After everything I threw at you,

the sickness I caged you in…

It paid off.

I was a Witness to your Becoming.

I saw you

clawing your way out

crawling your way to me.

I made you lower the gun

- how strange it is to save a man -

but this was not the Reckoning you promised yourself

so I took the gun from you.

I put my hand around your neck

and held you to me

and told you I loved you

in every way but words.

I killed our daughter -

made you swallow her ear -

framed you for her murder.

I killed your friends,

your career,

and yet -

when I looked into your eyes

I could see you loved me too.

I can feed the caterpillar

I can whisper through the chrysalis

but what hatches

follows its own nature

entirely beyond me.

I could never

entirely

predict you.

[thehungrykat1]

Magical Offerings Bring a Christmas of Dreams 

A magical “Christmas of Dreams” transforms City of Dreams Manila into golden yuletide wonderland, unwrapping a predominantly Filipino festive décor and alluring holiday offerings. Setting the mood for joyful gatherings, the resort’s holiday installations pay homage to the Filipino Christmas tradition of displaying parol (lantern). Purposefully crafted from locally sourced materials including anahaw, malunggay, and paco, the golden, handmade parols that light up The Shops at the Boulevard infuse sustainability and celebrate a festive Filipino Christmas. Elsewhere at the lobbies of Nüwa Manila, Nobu Hotel and Hyatt Regency Manila, dazzling Christmas trees provide IG-worthy settings to capture the holiday cheer.

Crystal Dragon, City of Dreams Manila’s signature restaurant for Cantonese cuisine and regional Chinese specialties, highlights a five-course set menu available for lunch and dinner from December 16 to January 1, 2025. Perfect for holiday indulgence, Crystal Dragon’s set menu consists of: Deep-fried Fluffy Abalone with marinated seaweed and micro herbs; Rich Lobster Bisque with poached Hokkaido scallop and crab meat; Wok-fried Wagyu Beef with Chinese yam in black bean sauce, crispy dough stick and king mushroom; Creamy Braised Green Lobster with shimeji mushroom, and crispy dragon beard vermicelli; and Baked Alaska Flambé. The menu is offered for P6,000++ per person for a minimum order for two persons.  

Chef Nobu Matsuhisa’s new-style Japanese cuisine beckons at Nobu Manila, with a five-course Christmas Omakase dinner tasting menu on December 24 and 25. At P6,653.57 net per person, the menu commences with a complimentary chef’s choice of appetizer followed by a sampler of Nobu Sashimi. A seasonal selection of assorted sushi and Chawanmushi with rock shrimp and truffle come after. The Lobster with Truffle Yuzu dressing, mixed mushrooms and crispy garlic chips; and Braised Wagyu Short Ribs with wasabi mashed potato, cranberry sake-mirin reduction, are the tasting menu’s pièce de resistance preceding the delightful Chestnut Brûlée with chocolate sorbet and tonka bean foam.  Nobu Manila also fêtes guests with an early Christmas “Nobu Experience” at its Holiday Sunday Brunch on December 22 for P4,388 net per person. Unlimited helpings of popular Nobu-style dishes laid out on the buffet combined with an a la carte menu include the Nobu Signature Sashimi Trio of Tuna Matsuhisa, Yellowtail Jalapeño and Salmon Karashi Su Miso; Black Cod Butter Lettuce, Uni Palabok; and an array of premium chef’s selection of sushi cups, nigiri, and maki rolls unique to Nobu, to name a few. The featured Carving of the Day – the Roasted Whole US Prime Ribeye and Crispy Pata (pork leg) -- complemented by a whole tuna sashimi and selection of seafood including oysters, blue crabs, shrimp, and green mussels; different choices of kushiyaki (skewers) prepared a la minute; and a dessert station that includes a chocolate fountain, take diners to a one-of-a-kind celebratory dining experience.

Haliya invites diners for a Filipino noche buena that evokes the flavors of the season on December 24 for dinner and on December 25 also for lunch. The signature modern Filipino restaurant of City of Dreams Manila offers customized Filipino Christmas menu with a la carte choices comprised of: Yuletide Ensalada, a medley of fried herb goat cheese, caramelized figs, mesclun greens, radicchio, prosciutto, cranberry dressing, Biscocho and cherry tomatoes; Suam na Lamang Dagat, a rich and comforting concoction of prawns, clams, mussel, lapu-lapu, kasubha, corn, capsicum and microgreens; Pork Chop with baby carrots, brussels sprouts, crispy bacon, broccolini, celeriac crème, jamonado pork jus, pineapple and pickled green apple; and Kastanyas Broas comprised of chestnut cheesecake, broas (ladyfingers), caramelized saba banana, apricot gel, vanilla mousse Chantilly and mixed berries. 

Hyatt Regency Manila’s interactive show-kitchen restaurant The Café brings the season’s flavors through a curated Christmas buffet spread of local and international cuisine available for lunch and dinner on December 24 and 25.  Lunch service highlights include Slow-Roasted Wagyu Whole Beef Leg that comes with a choice of sauces: red wine, peppercorn or mushroom on the carving station; Masala-rubbed Roasted Trevally, which comes with condiment choices including garlic sauce, spicy yogurt and mint sauce at the Indian corner; Thai-style Whole Fried Chicken and Crispy Pata at the fry counter; and assorted skewers of meat and vegetables from the grill section. Not to be missed for the dinner spread are the Roasted Peking Duck and Tuna and Salmon Sashimi. Completing the lunch and dinner spread are a hefty selection of Italian, Japanese, and Korean favorites, dim sum, roasting and noodle choices at the Asian section; seafood options; various cold cuts, cheeses, and salads at the cold section; and assorted pastries and desserts.  The lunch and dinner buffet are priced at P3,799 net and inclusive of free-flowing juices, coffee, tea, local draft beer, red and white house wines. Children ages six to 12 are entitled to a 50% discount.

Christmas wafts in the air at Café Society, with various holiday-themed confections transforming the cafe into a whimsical Christmas wonderland. Playful chocolate sculptures, gingerbread houses alongside a spread of confections and pastries are offered until the end of December.  Colorful Gingerbread Houses (starts at P1,500 net each), Christmas Chocolate House (P2,500 net), Santa Bear in milk and white chocolate in varying sizes (starts at P500 net), and other Christmas staples like Panettone (Italian Christmas bread); Stollen (cake-like bread with its origin in Germany), fruit mince pies, and yule log cakes complete Café Society’s fancy holiday spread. Not to be missed are the holiday cakes priced at P2,000 net such as Christmas Tree Cake, (moist chocolate sponge cake with chocolate mint mousse, and buttercream); Snowman Cake (vanilla chiffon sponge with white chocolate mousse and raspberry compote filling); and Reindeer Cake (moist chocolate sponge with dark chocolate ganache and chocolate buttercream).

HOLIDAY FESTIVITIES

The spirit of the season fills the air as various choirs serenade guests every weekend from 3 pm to 3:45 pm with timeless Christmas Carols. Lux Christi Vocal Ensemble performs on December 21, and 24 at Nüwa Manila lobby, and Hyatt Regency Manila lobby, respectively. Not to be missed are performances of Hail Mary Queen Children’s Choir on December 14 at Hyatt Regency Manila lobby; Mandaluyong Children’s Choir on December 15 at The Shops at the Boulevard; and Kammerchor Manila on December 22 at the Hyatt Regency lobby and 25 at Nüwa Manila lobby.

Adding fun and excitement for families, DreamPlay holds an all-star Holiday Parade of well-loved characters from DreamWorks Animations at 5 pm every Saturday and Sunday of December, including Christmas Day and New Year’s Day at The Shops at the Boulevard.  Characters from the films Shrek, Kung Fu Panda, Puss in Boots, Madagascar, and Trolls will be on parade to delight the kids and kids at heart. 

A Christmas bazaar at The Shops at the Boulevard comprised of well-curated kiosks amps up the holiday shopping until January 2, 2025. Participating brands are Lacoste, Kultura, Boss, Bally, Furla, Coach, Beyond the Box, Lukfook Jewellery, Pandora, Alfredulla, @Tokyo, Ray-Ban, Eye Society, Samsung, Bose, Manila Diamond Studio, Dyson, Delsey, World Traveller, Lojel, Hedgren, Herschel, Travelon, Hydroflask, SMEG, Pacsports, Estee Lauder, Jo Malone, Clinique, Bobbi Brown, Mac, Origins, Nike, Adidas, Mikasa, Spalding, Skechers, Wilson, Yonex, Panasonic, Carrier, Make Room, and Pottery Barn.For inquiries and reservations, call 8800-8080 or e-mail guestservices@cod-manila.com. For more information, visit www.cityofdreamsmanila.com. 

[codumofr]

Le Yakitori, signifiant "Oiseau grillé", désigne des brochettes de la cuisine japonaise dont chaque morceau est fait à la taille nécessaire pour une bouchée. Cuite et grillé, elles sont traditionnellement à base de poulet. Ainsi, comme son nom l'indique, cette brochette est faite à partir de partie précise du poulet telle que la peau ou encore le cœur. Toutefois, la plupart des "Yakitori" consommés seraient plus des "Kushiyaki", ou "Brochette grillé", désignant ainsi des brochettes n'ayant pas une base de poulet, mais une base par exemple de bœuf, champignons, œufs ou encore du porc. Ainsi, l'usage moderne de "Yakitori" est erroné par rapport à son usage traditionnel et en englobe toute brochette. Le "Yakiton" est parfois utilisé au Japon pour désigner les brochettes à base de Porcs.

Historiquement, la première mention connue et retranscrite du Yakitori date de l'époque d'Edo où un document du nom de "Ryouri-shuu" et écris en 1674, décris une méthode de cuisson de la viande grillée. Cette méthode est nommée "Irotsuke" et ça serais grâce à elle qu'on peut préparer le "Yakitori". Le plat ne sera toutefois consommé et à être retrouvé de façon commune que durant l'époque Meiji, au XIXe siècle, mais ne sera populaire qu'à la suite du développement de l'élevage et l'extension de l'industrie à l'élevage de poulet, dans les années 1950. Les Yakitoris sont un plat particulièrement populaire au Japon, mais aussi dans presque toute l'Asie, et un des plats emblématiques de la cuisine japonaise en Occident avec les sushis ; En France, on les trouve au menu de nombreux restaurants dans des menus comprenant sushis et yakitori, constituant un menu peu traditionnel au Japon. Souvent consommée comme en-cas lors des Matsuri (festivals et fêtes populaires traditionnels japonais qui se déroulent dans pratiquement toutes les localités.) ou dans des restaurants nommé "Yakitori-ya" tout en étant accompagnée de boissons alcoolisées. Il existe aussi des food theme park dédiés au yakitori au Japon, preuve de la popularité de ce plat. Cependant, l'art de cuisiner des Yakitoris peut être une pratique raffinée : il existe en effet au Japon des restaurants étoilés au Michelin, ayant pour spécialité les Yakitoris.

[sudachirecipes]

Beef kushiyaki is a simple dish made with delicious pieces of Japanese style marinated steak served on bamboo skewers and lightly charred under the grill or over hot coals. This addictive dish is the perfect beer snack and makes a great addition to any party or BBQ!

[desiredtastes]

French Toast + Yakitori + Ume Highball + Kushiyaki 🍞🍗

#Chicken #Wings #ChickenOyster #Yakitori #Miso #PorkBelly #Beef #ShortRib #Kushiyaki #Skewers #FrenchToast #IceCream #Dessert #Japanese #Kotori #SaoPaulo #Brazil #SaoPauloEats #SouthAmerica #Food #Foodie #FoodPorn #SoloTravel #Travel #WomenWhoTravel #FoodLover #SoloFemaleTravel #SaoPauloTrip2024 #DesiredTastes

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