As usual and following the seasons.. we just started our new spring menu!
The opening of Oyama Sushi bar upstairs, is being a very refreshing and inspiring experience for me and the kitchen team..
First of all, i have to thank Oyama San, for the opportunity he has given us to learn from him and share his Sushi "Secrets".
Second, the doors he has opened in terms of products.. As we all know in Shanghai it is quite challenging to get good quality ingredients.. Thanks to him and his Japanese contacts, we have been able to integrate in our menu very high quality products such as Tuna from The Mediterranean, Canadian prawns, Amazing Tuna Belly and the sexiest Kobe beef.
In our Spring menu we are following the usual menu structure of the house:
-"Traditional Tapas"
Is the space of our menu dedicated to the Spanish Tradition.
This time i added "Tortilla Española" Spanish Omelette (The classic basic one with potatoes and onions and another typical one with Chorizo). The Ommelette is served "juicy inside" like they are served in the good quality establishments in Spain. Some people might be afraid of the juicy egg, but no panic, as we are only using pasteurised egg for this dish.
A good "tortilla" must be juicy inside!! It is amazing because even in Spain most of the average Restaurants and Bars serve the Tortillas very well done and dry.. so a lot of people think they should be done that way.
Also in this area of the menu i have added "Gambas a la Plancha" Grilled prawns. Till the present i had not found good quality prawns like we have in Spain out here. But the Sushi master recommended me to try the Canadian ones he uses for Sushi. Definately quite diferent from the Maditerranean red prawns but they are quite sweet and tasty. We just grill them with generous salt, extra virgin olive oil, garlic and parsley, freshly grind black pepper.
-"Signature Tapas"
This is my favourite space as it is where i can play around and try new things and dream..
Interesting things are the semi-cooked tuna loin with a traditional gazpacho as a sauce, touch of avocado- olive and bread croutons. I think that it is a very refereshing tapa for this spring.
Also a good add is the Japanese kobe beef, wich we grill and we serve on top of potatoes cooked in Vanilla oil, we add some nice beef reduction sauce, crispy shallots and garlic chips.
Another interesting new one, "Grilled Duck Breast marinated in 5 spices, apricot tatin and a touch of black olive".. Anyway, these are only some of the new creations of this spring..
-On the Dessert part, our supersexy pastry chef Ayako Watanabe, has been very sweet to us including a wide variety of desserts such as... "Spiced pineapple carpaccio with citrus sorbet", "Lemon cake with green tea", "Hazelnut coulant, mascarpone and coffee cardamom ice cream" and a outstanding version for this spring on the traditional "Torrija"...
Like always we have a few things outside of the menu... highly recommendable to keep excited the frequent visitors!
Let´s enjoy the spring!!!
