Cucumber and Tomato Salad with Miso-Onion Vinaigrette...

It's well into summer 🌞! While days are long and really hot, it's important to keep hydrated and stay cool. Our eating has changed too... reaching for the Bbq for cheery grilled foods and refreshing cool sides to complement. Happy to announce that I have partnered with Produce Made Simple to promote Ontario Greenhouse Vegetable Growers (OGVG) by sharing one of my favourite summer sides with their local produce of cool cucumbers and tangy tomatoes.

Try them with this brilliant Japanese-inspired chunky dressing. Grated onion's sharpness is tempered by miso's delicate umami flavour imparting savoury sweetness without adding salt or sugar. Lifted with acidic rice vinegar and tart lemon juice and finished with creamy bodied avocado oil, it is super delicious to enliven our fresh green and red tasty friends. The key is to maximize the flavour infusion in cucumbers with a fun Japanese knife cut using the help of a ruler. Read on to see how.

Cucumber and Tomato Salad with Miso-Onion Vinaigrette
Serves 4 (Makes 3/4 cup dressing)

1 medium OGVG cucumber, see how-to images below
3 medium OGVG tomatoes, cut into wedges, then halved 
1 small onion, large grated (about 1/4 cup)
2 Tbsp. rice vinegar
1 Tbsp. fresh lemon juice
2 tsp. white miso
1/4 cup avocado oil
Pinch of salt and white pepper (optional)
Toasted seame seeds
Additional tool: a ruler

Cook's Note: use any miso; the darker like red is saltier and more intense. Add a little first and adjust according to taste.

A handy ruler is used as a knife stop guard.

Grate the onion in the big hole grater.

Mix the onions with vinegar and lemon juice. Dissolve the miso by mixing well. Whisk in the oil.

Prep the cucumber with a ruler as a stop guard, cut thin slices right across the top on a bias; then flip over to its bottom and do the same across. Remove ruler and cut into 3/4" coins. You will get cross accordian slits on its top and bottom to absorb maximum flavour! For thin long or mini cukes leave them as coins. For thicker cukes, cut them into moons. Their size should be uniform with the tomatoes.

Toss with some of the dressing to coat well. Refrigerate for an hour for refreshing coolness and to let the flavours meld and seep into the cukes. Sprinkle with sesame seeds before serving. 

Note: Extra dressing can be refrigerated for up to 3 days!

Accordian slits for maximum flavour to seep in! This works well with mini cucumbers as coins- use a pair of wooden disposable chopsticks instead of a ruler. For regular cucumbers, cut in half for moon shapes.

This guy loves his juicy tomatoes and wanted to drink the savoury miso-onion sauce :).

What a salivation-inducing stunner!

A unique and tasty refreshing side to your fave grilled summer foods! Try it with yours!

Full Recipe:

Cucumber and Tomato Salad with Miso-Onion Vinaigrette
Serves 4 (Makes 3/4 cup dressing)

1 medium OGVG cucumber, prep as per below
3 medium OGVG tomatoes, cut into wedges, then halved
1 small onion, large grated (about 1/4 cup)
2 Tbsp. rice vinegar
1 Tbsp. fresh lemon juice
2 tsp. white miso
1/4 cup avocado oil
Pinch of salt and white pepper (optional)
Toasted seame seeds

Cook's Note: use any miso; the darker like red is saltier and more intense. Add a little first and adjust according to taste.

Mix the onions with vinegar and lemon juice. Dissolve the miso by mixing well. Whisk in the oil.

Prep the cucumber with a ruler as a stop guard, cut thin slices right across the top on a bias; then flip over to its bottom and do the same across. Remove ruler and cut into 3/4" coins. You will get cross accordian slits on its top and bottom to absorb maximum flavour! For thin long or mini cukes leave them as coins. For thicker cukes, cut them into moons. Their size should be uniform with the tomatoes.

Toss with some of the dressing to coat well. Refrigerate for an hour for coolness and to let the flavours meld and seep into the cukes. Sprinkle with sesame seeds before serving. 

Japanese Korokke (Potato Croquettes)...

Happy Friday with cheap and cheerful Japanese korokke! 🌸.

Potato Croquettes, or “Korokke” is a tasty beloved 🇯🇵 street eats that is deep fried with a panko-crust filled with a mashed potato, filling. Today, I made a popular version with add-ins of minced beef, carrot and onions. Korokke is one of those bento box compartment favourites, that Japanese home cooks love to pack for their kids lunch (handheld goodness)- popular with the working too!

The key is a golden crunchy shell yielding to a super fluffy potato filling! I've made croquettes with beef curry trading potatoes with cooked rice (scroll down below). Shaped into pucks or cylinders these are sure to be a hit with your family and friends!

Japanese Potato Croquettes (Korokke)
Makes 15 

5 to 6 medium starchy potatoes, about 1 lb.
1/2 lb. ground beef
1 medium onion, finely diced
1 medium carrot, finely diced
1 Tbsp. butter
Salt and ground pepper to taste
3 Tbsp. milk
Oil for deep frying

Coating:
1  egg, beaten
3  Tbsp. water
1  Tbsp. kewpie mayonnaise
4  Tbsp. flour
2  cups  of Japanese panko bread crumbs

Score the potatoes with an X on both sides (this will open up the skins while boiling to make it easy for peeling). Cook the potatoes in boiling water for about 20 to 25 mins. until soft. A skewer that can pierce through its centre means the potato is cooked.

Heat butter in a skillet over medium-high heat and add the onions, then beef and carrots to cook for five minutes until cooked through. Season with salt and pepper. Set aside.

Strain the water from the potatoes, peel them, place back in the pot and shake them around to rough up the outsides a little and mash until smooth. Add milk, mash and season with salt and pepper.

Add the cooked beef mixture to the mashed potato and combine well. Let cool and firm up for easy handling.

Divide the mix into 15 equal palm-sized flat ovals.

Use disposable gloves to make it less messy.

Combine the egg, water, mayonnaise, and flour in a small bowl to make the batter. Note: this can be messy. Use one hand for wet handling and the other for dry.

Coat each patty with batter, then place into the panko crumbs. Pat evenly to coat.

Can get messy! But so worth it!

Heat deep frying oil in a pot until it reaches around 350°F. Oil is ready when a skewer inserted in it has bubbles shooting up its side. Fry each patty until golden brown and crispy. Now they are croquettes! Place on rack with paper-lined tray underneath to rest.

Nice crunchy crust!

My kids love this handheld snack/lunch!

Crunchy outside...

Soft and fluffy inside...

So beautiful!

I like to serve the croquettes with a side of finely shredded cabbage.

Eat on its own or dress it up with Japanese thick worcestershire sauce, kewpie mayo and a sprinkle of chopped green onions. Oishi!

You can shape croquettes into pucks or cylinders. Check out my recipe for curry beef rice korokke swapping mashed potatoes for cooked rice.

Japanese Curry Beef Rice Croquettes

Full Recipe:

Japanese Potato Croquettes (Korokke)
Makes 15 

5 to 6 medium starchy potatoes, about 1 lb.
1/2 lb. ground beef
1 medium onion, finely diced
1 medium carrot, finely diced
1 Tbsp. butter
Salt and ground pepper to taste
3 Tbsp. milk
Oil for deep frying

Coating:
1  egg, beaten
3  Tbsp. water
1  Tbsp. kewpie mayonnaise
4  Tbsp. flour
2  cups  of Japanese panko bread crumbs

Score the potatoes with an X on both sides (this will open up the skins while boiling to make it easy for peeling). Cook the potatoes in boiling water for about 20 to 25 mins. until soft. A skewer that can pierce through its centre means the potato is cooked.

Heat butter in a skillet over medium-high heat and add the onions, then beef and carrots to cook for five minutes until cooked through. Season with salt and pepper. Set aside.

Strain the water from the potatoes, peel them, place back in the pot and shake them around to rough up the outsides a little and mash until smooth. Add milk, mash and season with salt and pepper.

Add the cooked beef mixture to the mashed potato and combine well. Let cool and firm up for easy handling.

Divide the mix into 15 equal palm-sized flat ovals.

Combine the egg, water, mayonnaise, and flour in a small bowl to make the batter. Note: this can be messy. Use one hand for wet handling and the other for dry.

Coat each patty with batter, then place into the panko crumbs. Pat evenly to coat.

Heat deep frying oil in a pot until it reaches around 350°F. Oil is ready when a skewer inserted in it has bubbles shooting up its side. Fry each patty until golden brown and crispy. Now they are croquettes! Place on rack with paper-lined tray underneath to rest.

Serve croquettes with salad leaves or any side dish of your choice.

Chinese Chicken and Veggies Stir-fry Vermicelli...

The end of the week is perfect for using up those leftover veggies, odds and ends and bits in your fridge.  Stir-fried noodles is a quick no-frills all-in-one-meal to make with protein and vegetables that will surely please everyone. It really is an excellent way to use up leftover ingredients to customize your own "chop suey" noodles with whatever you have in the fridge. I had steamed chicken drumsticks leftover from dinner, so it was easy to whip up another meal the next day or two- creative leftovers! I had pantry-friendly packaged dried vermicelli, but use any noodles and dried long pasta you have. Give this a try with your own favourite variations cause who doesn't like noodles 😋?!

This is a recipe I have done in the past. It is different to the ingredients I used this time. But goes to show you that you can use just about anything you have. Cook the meat and mushrooms first, then set aside. For the rest, as a guideline, just ensure the veggies that take longer to cook goes in first and add each type one at a time while stir-frying with the fastest to cook items tossed in at the end. 

Chinese Chicken and Veggies Vermicelli Stir-Fry
Makes 6 servings

1 pkg. (454 g) vermicelli noodles, cooked according to package instructions
2 eggs, beaten, cooked into a thin crepe; let cool and slice into short strips (optional)
1 lb. meat (thinly sliced chicken, pork, beef or shelled and washed shrimps)
3 cloves garlic, minced
5 shiitake mushrooms, rehydrated if dried in water to cover for four hours, drained, stem removed and sliced
2 Tbsp. Chinese cooking wine
1/4 cup sliced Szechuan preserved vegetables, in water to cover (this really gives the dish a lot of flavour)- optional
2 green onions, cut into 1-1/2 inch pieces
1/4 cabbage, thinly sliced
2 carrots, cut into match-sticks or TIP: peeled into strips with a peeler
1/2 pound baby spinach or torn spinach leaves, stems removed or Chinese greens
2 Tbsp. oil, divided
2 Tbsp. oyster sauce
2 tsp. soy sauce

Here I have leftover steamed chicken drumsticks, hydrated shiitake mushrooms, snow peas, green onions, carrot, celery and yu choy.

I wash my vegetable assortment in a large basin, changing the cool water a few times placing all ingredients into a colander to drain. 

The flavour of dried shiitake mushrooms is super concentrated and imparts intense umami to soups and sauces. I prefer the dried format to fresh as it's convenient to have on hand stored in its package that lasts a long time. Always hydrate with water to cover for at least four hours to overnight with 1/4 tsp. of sugar to gently sweeten the earthy 'shrooms. After they plump up, take each one and rinse under cool water to remove excess debris from its cap and interior gills. Reserve the liquid for adding flavour to the stir-fry.

Cut off the hard stem before slicing.

For Chinese vermicelli I like Kong Moon's Double Swallow brand which has been around for a long time. Look for the double swallow logo as some copycat brands piggyback the double swallow label with a different graphic such as a single sparrow or another. I've tried other brands when they are on sale and the strands break easily and turn mushy.

Always prepare all your ingredients first so that cooking is a cinch!

Leftover chicken gets sliced off its bones ready for stir-frying.

Work those knife skillz! 🔪

Heat 1 Tbsp. oil in wok or skillet on medium-high heat. Stir-fry mushrooms and meat with half the garlic, and preserved vegetables if using until meat is just cooked through. Pour in the cooking wine around the skillet side and let sizzle. Set aside.

Heat the other 1 Tbsp. oil on medium-high. Stir-fry green onions first to impart flavour, then add your longest to cook vegetables first (here I add in celery, yu choy stems) for a minute, then carrots, yu choy leaves for another minute, lastly snow peas and remaining garlic for another minute. 

Remember that umami mushroom liquid? Carefully pour in, without the debris at the bottom. Add the chicken and mushrooms back.

Now add your cooked vermicelli or noodles. Add oyster and soy sauces. Toss well to incorporate all the ingredients. If you need some more moisture, add some water.

I love Lee Kum Kee's premium oyster sauce!

Dinner is ready! Serving the noodles with a side of nutritious kimchi!

What a great meal to use up those leftovers... 🥢

Full Recipe:

Chinese Chicken and Veggies Vermicelli Stir-Fry
Makes 6 servings

1 pkg. (454 g) vermicelli noodles, cooked according to package instructions
2 eggs, beaten, cooked into a thin crepe; let cool and slice into short strips (optional)
1 lb. meat (thinly sliced chicken, pork, beef or shelled and washed shrimps)
3 cloves garlic, minced
5 shiitake mushrooms, rehydrated if dried in water to cover for four hours, drained, stem removed and sliced
2 Tbsp. Chinese cooking wine
1/4 cup sliced Szechuan preserved vegetables, in water to cover (this really gives the dish a lot of flavour)- optional
2 green onions, cut into 1-1/2 inch pieces
1/4 cabbage, thinly sliced
2 carrots, cut into match-sticks or TIP: peeled into strips with a peeler
1/2 pound baby spinach or torn spinach leaves, stems removed or Chinese greens
2 Tbsp. oil, divided
2 Tbsp. oyster sauce
2 tsp. soy sauce

Heat 1 Tbsp. oil in wok or skillet on medium-high heat. Stir-fry mushrooms and meat with half the garlic, and preserved vegetables if using until meat is just cooked through. Pour in the cooking wine around the skillet side and let sizzle. Set aside.

Heat the other 1 Tbsp. oil on medium-high. Stir-fry green onions first to impart flavour, then add your longest to cook vegetables first (cabbage) for a minute, then carrots for another minute, lastly spinach or other greens and remaining garlic for another minute. Add the chicken and mushrooms back; toss and pour in the shiitake mushroom hydrating water.

Now add your cooked vermicelli or noodles. Add oyster and soy sauces. Toss well to incorporate all the ingredients. If you need some more moisture, add some water.

I Come As One. But I Stand As Ten Thousand...

It's very different times to say the least. Flashback 02.20.2020 🔥. It was my birthday and my sentiments then was, "I can say my vision so far has been 20/20 👀... 2 is pronounced "yee" in Cantonese which also sounds like the word "easy". Although it sure doesn't feel it with a big home reno, a move underway and multi-tasking different work commitments, however it is with clarity that for 2020, I priorit-eyes none other than- my family." Little did I know a month later "easy" is far from what is the present truth amidst the uncertainty of the coronavirus pandemic, but was I ever so accurate to say the focus is family. Well, yes also for everyone around the world. We moved into a temporary lease, our house is almost finished renovations, and the family is taking things in stride- my husband has been working from home, the kids toggling between screen time, Netflix, reading, on-line learning and horsing around and me, still in the kitchen- cooking up a nourishing storm. 

No matter what is happening right now, we cannot let it stop what we love and break our spirits 🌸!

We are inundated with c-news daily with growing cases, what feels like doom and gloom. I am optimistic for our future. Society has been going down a bad path and we all need this time to reflect, focus on what's important, shed old ways, and come together to approach things more sensibly as we move forward.

We have to have the courage to leave who we were before to become more.

As we all have been adjusting to new ways, new norms, I have put off my blog to organize things around the temporary home. With the increasing importance of cooking and meal preparations, you will see me here more regularly sharing practical tips such as shopping, batch-cooking, pantry-cooking, getting creative with leftovers and healthy comfort recipes with an emphasis on fresh produce and multicultural cuisines. Better yet, if you are on instagram follow me @susanssavourit, as I often snap and vid in stories and post what's going on in my kitchen- the meals I am on the go cooking and recipe inspirations that I hope you will replicate with yours. Sharing a collection of recent social posts in hopes to do just that:

Nowruz Mobarak to my friends and family ode to Persian New Year March 19th 💕. Yes, I have Persian in my family-- all three sisters, my close cousins married Iranian with beautiful Persianese children 😊. These are unparalleled times. Chinese New Year was disrupted this year and two months later we are facing uncertainty globally.

In a time of complexity we find comfort in simplicity. Kotlet is a simple but delicious Persian dish of savoury mini patties made from staple ingredients ground meat, potatoes, onions, herbs and spices- turmeric, saffron and sumak. It’s incredibly tasty, and easy to make. If you can make a meatball, you can make kotlet!

Persian Kotlet

Persian restaurants and supermarkets with hot counters are here to serve us for take out and delivery so take a break from cooking. Give them support  and enjoy some of their wicked bbq specialties such as jujeh (saffron chicken kebabs) and koobideh (ground beef kebabs) served with fluffy basmati rice and grilled whole tomatoes.

These days as I am counting my blessings, I think of these unfortunate children and their parents who are holed up in their hotel rooms. It was hard for them then, but it must be at the point of unbearable now 😞. I am a Culinary Consultant with TDSB Newcomer Services and I've been cooking  a hot lunch once a week for 80 Nigerian refugee students at a Scarborough elementary public school, split into two weekly sessions who are currently living in hotels. Many come to school hungry because the food served to them there is very poor with little nutrition and variety. From the honest to goodness hearts of the school staff 😘 they have already been cooking up a simple lunch once a week (pooled out of their own pockets) to offer up something hot and comforting. And with me there, these kids would get two weekly hot lunches! Now with schools closed, the kids solely rely on the hotel food 😞. My thoughts and prayers goes out to you. Stay strong and hang in there! 🌸

Remembering our first session, I started off with a Taste of Home, serving a beloved traditional Nigerian dish Jollof rice with oven-baked curry drumsticks many miss from back home and adored! There are so many flavour profiles to Nigerian-style Jollof rice but most common ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper spice. Beyond that, any kind of meat, fish, vegetable, or combination of spices can be added. 

Nigerian Jollof Rice

Reminiscing happy and rewarding times...

Finished off with a trifle cup treat layered with pound cake, fresh strawberries, fresh whipped cream and chocolate chips. Cheers, expressions of gratitude and sheer delight exuded from these kids for a very successful lunch service. Please take good care. I hope to be able to cook for you again 🌸.

True or False? Home cooking and meal preparations is ever more important these days while staying indoors to keep us actively nourished and healthy. YOU BET!

I will buy what you don't buy. That's the beauty of knowing how and willing to cook everything! A beautiful bunch of leeks abandoned in its pile amongst the emptying refrigerated produce shelf. Along with a big bag of potatoes I got the other day, it was the winning formula for cheap and cheerful creamy leek and potato soup 🥣!

According to Produce Made Simple, leeks not unlike garlic, are believed to reduce the risk of chronic diseases like heart disease, while also boosting a body’s anti-cancer and anti-diabetes properties. Leeks gradate in colour from white to dark green. Typically, the bottom half- the “white to light green part” in recipes, is the most tender. The tough dark green ends are usually used to flavour stock or are simply discarded. I would reserve them for that extra flavour boost or sliced in stir-fries.

I love a hearty bowl of leek and potato soup, that cooks in broth until ingredients are tender, then pureed and simmered hot with added cream. Simplicity at a time of complexity. The home kitchen is where the hearth always is 💗. 

Leek and Potato Soup

Cook everything! Yes that is the mantra... #nowaste #lovefoodhatewaste. You can almost guarantee that off-cuts will be a-plenty- people not willing to buy & don't eat, and don't know how to cook. And did I mention it's usually cheap. I go to my local Asian supermarkets for that. Eyeing a bountiful display of fresh large salmon fish heads on ice, it came quickly together in my head what I can do with them. I always scan my fridge before I head out and knowing I had leftover cilantro, green onions, Chinese chives, nappa cabbage, and ginger, I envisioned Chinese fish head soup was in the horizon.

So what is so good about fish head? Extra-high levels of vitamin A, omega-3 fatty acids, iron, zinc and calcium, protein, and elasticity collagen to keep joints lubricated and skin healthy! I marinate the sliced heads (ask the butcher to do that) with salt and pepper for an hour, coat it lightly with potato or corn starch or flour, then pan-fry both sides until crispy. I bring a pot of water to a boil and simmer the fish alongside the above ingredients for an hour. So delish!

The next day...

The best use for leftover rotisserie chicken carcass- making broth for chicken noodle soup! Already flavourful, just add your choice of veggies (leftover bits are perfect for this) and noodles (ie; egg noodles, macaroni, fideo), remove the tender meat (discard the bones) and voila 🥣!

This has been lunch many days- use veggies you have on-hand

An example from my instagram story.

Pantry cooking is really the best thing to make simple, accessible no fuss-meals quickly. An idea is with canned tuna, mayo, Dijon mustard, onions and frozen green peas, and macaroni- Tuna Pasta Salad! Get creative and customize to your families' preference.

Tuna Pasta Salad

What I have in a jug in my fridge regularly. I swear by this Korean Cinnamon Ginger Punch Sujeonggwa with persimmon for zero sickness! Ramulus cinnamoni ( a Chinese medicine herb similar to cinnamon sticks) with its key function of expelling cold, warming the meridian to promote coronary circulation, and activating yang to promote body-fluid metabolism; Ginger- anti-inflammatory, anti-bacterial, warming and persimmon- rich in phytochemicals and immune-boosting.

For 1/2 hour, simmer-boil 5 cups of water with 1/3 cup ramulus cinnamoni or 3 Chinese cinnamon sticks, separately simmer-boil 3 cups water with 2-inch knob ginger slivered, then strain cinnamon and ginger and combine liquids. Mix in 3-1/2 Tbsp. golden sugar and add 2 chopped dried persimmons. Let cool and store in a 2-L jug in the fridge.

Best cold prevention drink!

Ahhh... the good ol' days. I never appreciated home-style Vietnamese Chicken Curry until I had it prepared by my husband's family in Montreal. Long before we had children, our bi-annual six hour drive to visit, often arriving in the middle of the night, was almost always greeted at the door with the beautiful wafting aroma of curry. Although Vietnamese curry paste contains many pungent flavourings, the result is a delicate, mild rustic dish, comforting and delicious served with cooked thick vermicelli or toasted-until-crusty Vietnamese bread.

What better way than to end my winter culinary program with the seniors just before March break. I am not sure when we will resume classes again. I will cherish the memory of spending our last session making a big batch of curry paste (11+ ingredients) together to fill jam jars so that everyone can take to make this soup 🥣 at home. I just heard from lovely senior learners Gordon and Marion- they used their paste to make Vietnamese curry in the instant pot and said it was delicious 🤗!! And I used mine to make curry chicken wings! The beauty of big batch preparations so that you can use and eat at your whim on a later date!

Curry Paste for Chicken and for Wings

Same goes for meal preparations! Big-batch bolognese sauce for a meal one night and frozen for an easy thaw, heat and eat on another occasion or two. Remember, use up all those leftover bits of veggies, also broccoli stems are perfect for this, all chopped up for a hearty, healthy and nutritious sauce (extra hidden veggies for the picky ones). Cooking in a big batch to eat the next day or to freeze for another, buys you time on a day when you don't. It's a life-saver! I encourage you to prepare ahead with meals that are freezer-friendly.

Big-Batch Bolognese Sauce

The kids are working hard at their on-line activities with school. What better than to take a break, take a live lesson with me in my kitchen rituals. This day was about baking cookies. Not just going through the motions of following a recipe but the understanding of how ingredients work together and substitutions. We made Crispy Chewy Oatmeal Cookies with chocolate chips- I've always made them with raisins, but seeing we had dried cranberries and black currants on hand... these were the welcomed change-up substitutions.

Mom and Son Learning, Cooking and Bonding

Hot potting is the healthy answer to those who love to cook, those navigating how to cook and everyone in between. Bring your favourite broth to a boil and toss in your choice of ingredients ranging from greens, mushrooms, tofu, meats and seafood, and finish it off with noodles as the Asians do it. Customize to your hearts' delight and change up the multiple offerings at your next meal. My family favourites are mushrooms, konnyaku noodle bundles, watercress, quail eggs and frozen sliced beef. Enjoy their natural flavours or dip in your mixed condiments of choice. Cook in a pot over the stove and set it on the table for everyone to scoop or better yet cook directly at the table with a portable burner.

However you cook it, it is a fun tasty communal experience that can be had over and over again to introduce new flavours and an array of nutritional benefits that your soul will thank you for.

For more ideas on Hot Potting

We don't have cable and with one of my favourite city public places- the library closed, no dvds to borrow, I turn to Netflix for my flick fix and cooking inspiration. This Netflix series caught my attention "Street Foods" and inspiring it was ☀️. I highly recommend it! Many of the vendors featured have dedicated 40, 50, even 60 years of their life to perfecting one dish. First up- Bangkok with this revered 73-year old chef Jay Fai. Her food is flawless. She is fearless. Powerful, cooking everyday with passion and pride that exudes from every dish she touches. Her famous crab meat omelet is cooked in a volcanic hot wok (thus her goggles) and battle wounds. Line ups snake and the wait can be hours but it's worth it I'm sure!

In Osaka, Toya, the fiery flame throwing chef renowned for his broiled tuna (finished with a blow torch) is comedic, energetic and fearless. He says he will work until he dies, exhibiting his life long passion in cooking, honing his craft and sharing it forward to his patrons.

73-year old Jay Fai from Bangkok
Toya from Osaka

"My greatest wish is to keel over when I'm working. That's all!"-- Toya

Kanpai 🍻 and Deep Respect 🙏🏻

I Come As One. But I Stand As Ten Thousand... This Too Shall Pass.

No matter what is happening right now, we cannot let it break our spirits 🌸!

Continue to do what you do. Stay Calm. Eat Well. Be Well All 🙏.

I'll see you again here my friends. Come back often.