Gastronomic Rhapsody: The Michelin-Starred Chef Junichi Nakamine & Hatsugyo Sushi’s Four-City Tour in Taiwan
As the culinary world prepares to feast upon the delights of a unique collaboration, Michelin-starred Chef Junichi Nakamine of Osaka’s La Kanro joins forces with the traditional Edo-style sushi brand Hatsugyo Sushi for a gastronomic tour de force across Taipei, Taichung, Tainan, and Kaohsiung.
The Culinary Maestro’s Return
Previously having graced Taiwan with his presence at the Western-style teppanyaki restaurant ‘li teppanyaki’ under the Hatsugyo Group, Chef Nakamine returns to Taiwan at the year’s end. This time, he aims to delve deeper into the fusion of Eastern and Western culinary cultures. With his keen sense of taste and profound understanding of cuisine, Chef Nakamine is set to offer Taiwanese gourmands a novel sensory experience.
The Delicate Balance of La Kanro’s French-Japanese Cuisine
Having honed his craft at the three-star Michelin restaurant Astrance in Paris and Kamoshiya Kusumoto in Osaka, Chef Nakamine founded La Kanro in 2013. His menu, a delicate interplay of French complexity and Japanese minimalism, has earned La Kanro a Michelin star. Each dish strikes the perfect balance between the natural flavors of the ingredients and the finesse of culinary craftsmanship.
A Fusion of French and Japanese Techniques
The tour’s menu is a clever blend of Japanese culinary precision and French complexity, highlighting a profound resonance and influence in cooking philosophies between the chefs. Each dish is meticulously designed to capture the essence of its ingredients, with Chef Nakamine continuing his signature creative style, specially tailored to Taiwanese produce.
The Harmony of French-Japanese Soup
A highlight of the tour, the “French-Japanese Soup,” challenges the palate with ‘Hikiji’ seaweed. This dish demands precise heat control and a balanced sauce to ensure a rich, layered taste with every spoonful.
Hana Hassun: A Seasonal Mosaic
The ‘Hana Hassun’ platter embodies the spirit of traditional Kaiseki cuisine, featuring seasonal flowers and ingredients that evoke the essence of the season. The nine delicate items offer a feast for both the eyes and the palate.
The Smoked Oil-Sealed Egg
A signature creation by Chef Nakamine, the smoked oil-sealed egg, is a classic appetizer from La Kanro. The egg yolk is cooked in olive oil at low temperatures, paired with smoked cashew cream and caviar, finished with caramelized bread crumbs at the base, offering a distinctive taste that tantalizes the taste buds.
Autumnal Edo-Style Sushi
Hatsugyo Sushi, collaborating with Chef Nakamine, showcases the essence of Edo-style sushi with autumn’s quintessential ingredients. From the delicate flavor of flounder sushi to the rich taste of tuna belly, the mastery of the sushi chef’s skills and their understanding of the ingredients’ nuances are on full display.
A Taste of the Ocean’s Bounty
The menu also features young ayu and sanma sushi, immersing guests in the profound cultural depth of Japanese cuisine. A special treat, the Hokkaido Nemuro top-grade red sea urchin sushi, offers a velvety and rich taste that is a pure indulgence for the senses.
