1 week ago
11
One of my favorite rice dishes in Tokyo is served at Sougo in Roppongi. It is burdock root that is julienned and fried as tempura and then stirred into rice with shio kombu, salted kelp. The shōjin ryōri restaurant serves a modern take on the Buddhist vegetarian temple cuisine. Chef Daisuke Nomura opened his restaurant in Roppongi after leaving his family’s restaurant, Daigo, where he received two Michelin stars in 2008.
I always leave feeling healthful as the meal includes vegetables and soy. Chef Nomura makes the dashi from kombu kelp, vegetables, and vegetable scraps so that nothing goes to waste in the kitchen.
A recent set lunch included konnyaku, makomodake Asian wild rice (although it looks more like bamboo), yuba set in soy milk with kanten (agar agar), sesame tofu agedashi style, fried as tempura with a thick sauce and sweet potato, kombu kelp Tsukudani (repurposing the kelp used for making dashi), and the burdock root mazegohan rice. We spoke to chef about kaki persimmons and he shared a Fuji persimmon with us. Arigato, chef Nomura.
For more on Sougo, please see my
One of my favorite rice dishes in Tokyo is served at Sougo in Roppongi. It is burdock root that is julienned and fried as tempura and then stirred into rice with shio kombu, salted kelp. The shōjin ryōri restaurant serves a modern take on the Buddhist vegetarian temple cuisine. Chef Daisuke Nomura opened his restaurant in Roppongi after leaving his family’s restaurant, Daigo, where he received two Michelin stars in 2008.
I always leave feeling healthful as the meal includes vegetables and soy. Chef Nomura makes the dashi from kombu kelp, vegetables, and vegetable scraps so that nothing goes to waste in the kitchen.
A recent set lunch included konnyaku, makomodake Asian wild rice (although it looks more like bamboo), yuba set in soy milk with kanten (agar agar), sesame tofu agedashi style, fried as tempura with a thick sauce and sweet potato, kombu kelp Tsukudani (repurposing the kelp used for making dashi), and the burdock root mazegohan rice. We spoke to chef about kaki persimmons and he shared a Fuji persimmon with us. Arigato, chef Nomura.
For more on Sougo, please see my article for Tokyo Weekender magazine.
article for Tokyo Weekender magazine.
Sougo
Minato-ku, Roppongi 6-1-8, Roppongi Green Building 3rd floor
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