www.womanthismonth.com 69 January 2013 The final round: Japanese pizza I know what you’re thinking. We thought it too. Remember that reservation I made? Exactly! It’s nothing you’ve ever dreamed of or tasted before. Ditch the chopsticks, forks and knives; grab a slice of this delicate thin crust pizza that is Michael’s interpretation of a Japanese version of the Italian staple. Holding toppings of baby spinach, roasted shallots and peppers as well as a healthy portion of goat cheese is a brilliant chestnut and French vanilla crust. Every ingredient stands out in each bite. On our next visit, we plan to try the Japanese taco and the Japanese quesadilla! Call 17 007-770. Round two: Sashimi platter Chef Michael takes pride in having changed several peoples’ notions about raw fish. When you serve sashimi of this quality, it’s easy to prove a point. The beautiful display includes salmon, tuna and shrimp. Did you know that salmon is great to release water retention in the body? That’s not all. Wasabi is not just there to add flavour to your meal. It is beneficial to your body as it contains plenty of antioxidants and Vitamin C. The pickled ginger attacks contaminants and thus plays more roles than just a complement. Round three: Salmon teriyaki There are no two ways about it. If it’s made in his kitchen, then Michael has used the highest grade of ingredients. According to him, investing in premium produce is half the job done. And when a chef refuses to cut corners and offers the best quality products, you are bound to fall in love with the dish. Grilled salmon might sound like a simple feat. But this level of perfection in cooking will have you thinking twice. The teriyaki sauce drizzled across the salmon is made in the Meisei kitchen using apples, oranges, onions, peppers, soy sauce and chilli specially brought in from Mexico. Here’s a trick to making it tastier. Mix a bit of wasabi into your soy sauce and gently dip the salmon in it. You’re welcome.
RkJQdWJsaXNoZXIy Mjk0MTkxMQ==