el Willy blog

Tuesday 19th of May...LA VINOTECA TORRES & "el Willy" Presents...IBERICOS wine tasting

2009-05-15T00:27:00.003+08:00

Next week Tuesday the 19th, a historical wine tasting will take place in LA VINOTECA..

TORRES winery has just released a new wine "bomb"!

This "bomb" is called IBERICOS, and is the first "Rioja" region wine ever produced by TORRES.

Are you ready to have this new "bomb" exploding in your mouth? I really hope you are... ;-)

Please RSVP: vinoteca@torres.com.cn

See you there sexy wine lovers..

Murata (Kaiseki Ryori 会席料理)

2009-05-06T16:00:00.070+08:00

Definately the meals at Murata were great part of the highlight of our stay in the Ryokan. It was an experience to enjoy Kaiseki Dinner in our room in the evening, and traditional japanese breakfast in one of the beautiful private rooms at the main building.

I will introduce a little bit “Kaiseki” and “Kaiseki Ryori” meals..

kaiseki ryōri is a traditional multi-course Japanese dinner analogous to Western haute cuisine.

There are basically two kinds of traditional Japanese meal styles called "kaiseki" or "kaiseki ryōri." The first, where "kaiseki" is written as 会席 (and kaiseki ryōri, 会席料理), referring to the fancy meal served at banquets. The other is written 懐石 or 懐石料理, referring to the simple meal that the host of a “traditional tea ceremony” gathering serves to the guests, and which is also known as cha-kaiseki (茶懐石).

The party is about to start..

What a Beautiful menu!

Sakizuke (Seasonal appetizer), beautiful hand made plates and great decoration leaves, always following the seasons

Wanmono (Seasonal Japanese soup), served in an antique bowl

Mukohassun (Garnished seasonal seafood-sashimi). Like art pieces, totally inspired in nature and seasons. Daikon carved flower, flower shaped jelly, flower shaped tomato skin. flower-spring

Oshinogi (Mouthful bite size food to take off the after taste)

Nimono (Simmered foods served in a pot)

Agemono & Yakimono (Deep fried and Grilled). In this case the fish was deep fried in a very light tempura, and the Bamboo shoots charcoal grilled and perfectly cooked.

Finishing the savoury feast with Kawarachi (Specially cooked traditional Chicken or beef) In this case wagyu beef with a bit of fermented miso, and tasty vegetables (Reminded me of France). All served with boiled rice (Gohan), Miso soup (Miso-shiru) and sexy pickles (Tsukemono)

Sweet happy ending with green bean creamy sweet with jelly, and green tea (Ryokucha)

This dinner is the full expression of a Kaiseki Ryori meal. In difference with western feasts where you mainly focus in food and wine. In japanese Kaiseki, other feelings arise as part of the gastronomic experience, apart from food and drink, i would call ithis feeling the "soul" .

This "Soul" Feeling i have only experienced it in Japan, and in it is involved the handmade plates used for every serving, the little gadgets used to serve garnishes, seasonings etc.. a mix between rusticity and the highest refinement. The use of leaves, flowers as decoration, edible sometimes always representing the present season and the Service codings from the servers, always discreet and silent but with the highest attention to detail and hospitality.

A Kaiseki Ryori experience it is a must in the life experience of any epicurean.

Murata Onsen Ryokan, Japan

2009-05-03T17:40:00.045+08:00

Last Weekend, Shihoko and i went to Japan to spend two days of relax in Murata “Onsen Ryokan”. We flew to Fukuoka, takes 1 h 45 min from Shanghai Pudong Airport. From Fukuoka Airport a 1h 40 min Bus ride to the hot Springs area of Yufuin, Oita Prefecture.

Built in 1992 on a 4.05-acre at foot of Mt.Yufu, Sansou Murata is a scenic tranquil place away from the busy town life of Yufuin.

The main Ryokan building and some twelve-guest houses were brought in here intact as they were in the Northeastern region of Niigata Prefecture where they had been used for over a hundred years and you can still experience the history of these old and traditional Japanese houses.
The specialty of this Ryokan is in the perfect marriage of the old and modern architecture creating a very unique and personal experience. In all the rooms you can enjoy a hot spring bath at any time of the day . Each room is thoughtfully well planned and laid out so that each guest can relax, relax & relax..

The colourful road to the entrance..

Entrance of Murata´s main building

Room´s main living room

Sexy Bedroom for sweet dreams

Room´s Tatami where we got privately served Kaiseki dinner daily

Room´s private Onsen

Antiques in the room

Japanese sensibility in flower decoration..

The central building´s "Irori" or "Ro". An open hearth set in the floor of various rooms in japanese traditional old buildings. In the old japan used to provide heat, light and in many cases a place for cooking.

Murata San is an Art & Music lover!
Amazing to explore his Ryokan´s small art museum dedicated to music. Between, his contemporary art collection, we could see some pieces by Warhol, Antoni Tapies and several Japanese artists.

Happy, Happy!

The taste of the owner and designer is of absolute exquisiteness. Art,Tradition & contemporaneity blend together in the middle of the mountains.
I Highly recommend this place for people seeking relax and peace for a few days, coming from Shanghai is quite a quick trip.
Definately the best hotel experience Shihoko and i have ever had!

MURATA Onsen Ryokan
1264-2 Kawakami Yufuin Oita 897-5102
Telf: 0977(84)5000
www.sansou-murata.com

Next post.... Murata´s Kaiseki food experience..coming soon....

HAPPY, HAPPY, FRIENDS!!

2009-05-01T14:32:00.010+08:00

Eric, Thomas & Willy in supersexy COSTES bar opening

Jorge & Family ( Ambassador of Mexico) , Miguel (General Consul of Mexico in Shanghai) and Willy

Takashi San & Wife

THE BEST OF SPAIN (Alberto Meets Willy) on Wed 29th April!!

2009-04-22T18:49:00.002+08:00

Queridos Spanish Food & Wine Lovers!!

We are very glad to bring to you the best from Spain at our LA VINOTECA TORRES!!

Next Wednesday 29th, a memorable meeting between the biggest and sexiest representatives of the Spanish Wine and Spanish Cuisine in China!

Come and enjoy our top-notch dinner of the year, featuring Alberto Fernandez (aka “Alberto Torres”) and Guillermo Trullas (aka “Willy”)!!!

Alberto will guide you through the very rare collectibles icon wines from Spain including:

· 2007 Fransola Sauvignon Blanc, from Torres’ highest single vineyard in the Penedes region.
· 2005 Jean Leon Chardonnay, the first barrel fermented Chardonnay made in Spain from legendary Jean Leon’s Beverly Hills restaurateur.
· 2003 Reserva Real by Torres, a Cabernet blend made by the appointment of the King of Spain!. Only 300 cases produced and only 72 bottles imported to China!
· N/V Vega-Sicilia Unico Gran Reserva Especial, another super exclusive wine released in very small quantities, a blend of 3 vintages of Unico (89, 90 and 94). Only 36 bottles imported to China.

(…)

For that eve, we have prepared the following menu, trying to match the "best wines from Spain" with the "best products available in China".. of course the menu style is a modern approach to Spanish food, but in this case our aim is to show the best products with the best wines.

"Raw Canadian prawns, strawberry gazpacho, ginger ice cream"
"Semi-cooked tuna belly, eggplant, tomato water jelly, black olive and basil"
"Black pork tenderloin, suckling pig skin, crushed baby potatoes and smoky Whisky reduction"
"Japanese kobe beef, fresh morel mushrooms sauce"
"Dessert Fantasy"

We look forward to welcoming 15 guests (we will close our VINOTECA for this event) to join us in this great effort to bring the most special “特殊的“ Spanish eve to you. Senoritas also welcome!.

Willy&Alberto.

Wednesday 29th April 2009
RMB 1,280 net per person
Cocktail at 7.30pm
Dinner starts at 8pm (Spanish time!)

"Jacques & Willy"

2009-04-21T02:18:00.003+08:00

Happy, Happy Saturday Psychedelic moments!

"Fresh Morels" (Morchellaceae)

2009-04-17T01:48:00.006+08:00

Dear Fughi lovers..

Today i got my first Kg of fresh Morels from Yunnan!!

As you know Morels are a seasonal spring wild mushroom. In Europe they are very appreciated and can also be bought dry all year round.

I am a mushroom lover since i was a kid, when we used to go with my parents, grand parents, uncles cousins etc.. wild mushroom hunting in Spain every season as a top highlight.

I will profit this very brief fresh Morels season, and will be cooking different dishes outside the menu starting tonight, and till the season lasts...

If you pass by the Restaurant in the days coming.. remember the key word is "MOREL"!!

"Monte Real" 1970 Rioja, SPAIN

2009-04-17T00:27:00.009+08:00

My friend David came for dinner tonight to the restaurant. He wanted to come on tuesday for the Iberico night, but couldn´t make it, so he came today craving some good "Joselito" ham.

The surprise was the vintage bottle of Rioja that David brought , a 1970. Honestly, at first shot, examining the bottle and judging by the colour.. i thought it was going to be vinegar.. but once opened... it was in optimal shape, and didn´t even start declining.. very surprised by the acidity still present after 39 years. My thought is that the wine was bottled as a "Vino Joven" on its first or second year as you din´t feel the presence of barre, so characteristic of the "old School", reserva and gran reserva from Rioja.

Being fine wine culture and business so young in China, it is interesting to think on how hard is to find old vintages out here..

Thank you David!

"Iggy´s" Singapore

2009-04-15T01:19:00.036+08:00

After checking guides about good restaurants to go in Singapore, we ended up deciding to go to Iggy´s, voted as the numer 1 restaurant in Asia by the newcomer Miele Gastronomic guide.
The Restaurant is located in the Four Seasons Hotel in a centrally located area of Singapore. The interiors are simple but elegant, and has a beautiful Japanese inspired bar counter that seats about 13, a glass window divides it from the kitchen. Another 2 rooms with few tables complete the restaurant wich has an overall capacity of around 40 guests.
We sat down in the Bar counter and experienced the only choice available "Gastronomic Menu" for Singapore $195.
The wine list is specialised in Burgundy wines and has a very wide sellection of labels and vintages from the region. We enjoyed a bottle of "Chambolle-Musigny" Premier Cru 1999 (Pinot noir), The bottle was in a good drinking moment and had a good value for money S$215.
Iggy´s cuisine is elegant, simple, fresh, tasy and we felt influences from France, Japan, Spain and Italy.
The service in charge of Paolo colzani was very profesional, and we really enjoyed sharing a slice of passion talking about f&b lifestyle.

To enjoy the complete Iggy´s experience,I recommend you to ask for a bar counter seat, and download the wine list from their web site before you go, as you have many interesting choices.

THE WINE...Burgundy "Chambolle-Musigny" Premier Cru 1999 (Pinot noir)

KANPACHI...Gratinated Kanpachi, Konbu, Ginger Flower and Watercress salad, Sesame-lime dressing.
(Perfect, remarkable the touch of ginger flower)

WHITE ASPARAGUS... Steamed white asparagus, duck confit, compressed bacon crisp, swiss chard, poultry jus.

KEGANI...Japanese crab bisque, egg royale.

(Very delicate dish, outstanding Crab quality)

SEABASS... Steamed seabass with tamarillo, shallots, parsley and butter truffle.

CAPPELLINI... Cappellini with zuchini, smoked mullet roe, shallot

(The pasta cooked perfectly "al Dente", well seasoned with the saltyness of the mullet roe, nice crunchy vegetable texture from the shallots and zuchini.. A simple dish at first sight, yet very complex in the palate ).

QUAIL... Carcoal-grilled quail, braised red cabbage and natural jus.

TOMATO...tomato water jelly, frozen Gazpacho.

(Great refreshing little course, the Gazpacho was as good as it gets in Spain)

WELSH LAMB...Oven-roasted Welsh baby lamb rack, kalamata olives, confit of potatoes and thyme jus.

PRE-DESSERT

FRENCH TOAST...Chocolate cylinder, French toast, home-made maple ice-cream.

(A dessert for the very sweet palates, pastry tasting notes well balanced).

PETIT FOURS...Mini lemon Tart

(Definately the type of bite that i like, citrus, sour, fresh, sharp, creamy, crispy and delicate)

HAPPY, HAPPY to come back and recommend friends, who want to have a good gastronomic experience in Singapore.

-------------------

IGGY´S

The Regent Singapore
Level 3, 1 Cuscaden Road
Singapore 249715
Tel: +65 67322234

www.iggys.com.sg

"JAMÓN, JAMÓN"

2009-04-15T00:43:00.004+08:00

What a wonderful leg!

ORGANIC FARMER´S MARKET @ "el Willy"

2009-04-10T16:35:00.004+08:00

Dear Healthy lifestyle lovers!

Spring has come and our Saturday Organic Market is back!

Like in the previous year, and with the great help of "Kiwing Fine Foods," we have our veggie market going on..

This year we want to be "Unpacked" in order to avoid plastic waste.. so you will need to bring your own bag "BYOB"!!

The market will start at 12 pm and will go till 4 pm.. at the same time, we will have our usual Organic 5 course brunch for only 150 RMB!

See you tomorrow sexy veggie lovers!

Willy

"JAMÓN, JAMÓN" April 14 th @ "el Willy"

2009-04-09T13:15:00.002+08:00

Dear Carnivores,

Our third monographic session is around the corner...

This time is "Jamón, Jamón" (Iberian ham)..

The event will take place in our restaurant, next tuesday night (The 14th) recommended around 7:30 pm.

I have ready to go a beautiful leg, "36 months great Reserve" Iberian Acorn fed Ham ,from the most prestigious brand from Spain "Joselito" ..

The leg will be opened, and cut by myself in the dining area in front of the ham fans! A supersexy tapas menu (All of them including ham) will be prepared!

Apart from Tapas...beautiful plates of the "sexy leg", thinly sliced by knife, will be served with toasted bread and tomato!

I hope you are ready to taste the most refined delicacy from Spain....

The event price will be 688 RMB per person (Includes all food & dessert) RSVP will be fundamental tel. 5404-5757

Hope to see you there nutty flesh lovers ;-).

Willy

"SPRING 2009 MENU"

2009-03-20T12:48:00.002+08:00

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!!!

"el Willy".. Presents.. KOBE & KOBE & KOBE

2009-03-12T16:48:00.003+08:00

Dear Carnivores,

Our Second Monographic session is around the corner.. this time "KOBE BEEF"..

Yes! The Mythical beef that, is frequently massaged, drinks beer, gets Sake baths and listens to Mozart and Bach!

Are you ready to enjoy the REAL Kobe beef brought straight from Japan for this occasion? I hope you are ;-)

I will cook a special menu that will include:

A couple Kobe appetisers and a nice 200 gr Pure marble real Japanese Kobe beef steak with sexy sauces and accompaniments on the side to play around..

The deal will be 698 RMB per person (Full Menu includes a total of 300 grs of Kobe beef per person and of course dessert).

The event will take place next wednesday March 18th at 8pm in our restaurant...

Please RSVP as seats will be limited.. Tel: 5404-5757

Till soon... Kobe lovers...

spring menu

2009-03-05T20:13:00.001+08:00

will be started from 15th of march !!!!!!