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Master chef Shinji Morihara is all about showcasing natural ingredients at their freshest and most pure. He tries to use local products, but will stop at nothing to make sure his raw materials are of the highest quality. He even imports cooking water from Mt. Fuji — an extravagance that leads to excellent rice. In this way, Morihara’s food is deceptively simple, cooked so each natural element shines through at its seasonal best. Simple steamed custard is lustrous with morsels of sweet crab. Pickled Sakura leaves perfectly accent a plate of sashimi. Fresh water eel is succulent beneath a light tempura batter. Whatever the season, one can be sure that Morihara will take advantage of its full bounty.