LURRA°

2nd snack from our Autumn 🍂 menu 2024. Matsutake dumpling with figs and chestnuts 🌰 Using a Dim Sum dumpling technique called “Wu Gok”, the outer dough made with Taro root, glutin, and lard to make this unique flaky outer dough. Unfortunately, no one in Japan grows These Taro root that are used for these Wu Gok. So after a week of testing, we managed to make the dough out of Purple sweet potatoes 🍠 from Kyoto and Mangalica pork lard from Hokkaido. The filling is made with Matsutake pine mushrooms, roasted/glazed chestnuts, two varieties of Figs that has been tossed in Koji oil and semi-dehydrated, fermented cep compote, and our Mushroom XO sauce which is made with 4 different types of mushrooms, reductions, Madagascar peppers, etc. it’s a flavor of Autumn in a few bites. 📸 by @mitsu_nakajima • • • 2024年秋のメニューからの二品目のスナック。　飲茶とかに出てくる揚げダンプリング。本来はタロイモで出来てますが、　京都では誰も中華で使われてるタロイモを育ててません。　色々とテストしたうえ京都の紫サツマイモ🍠、　浮き粉とマンガリッツァのラードでできました。　中身は今旬の松茸、栗🌰、　2種類のイチジクをセミドライしてから自家製の4種類のキノコで出来たマッシュルームXO醬でゆっくりと炒めてます。　サツマイモの生地に包んで揚げてます。　他にもLURRA°で作ってるプリザーブやらギャラムやら発酵した物も入ってます。 . . . #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/11/02に公開LURRA 日本京都府

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Super excited for this one as well. Getting to cook with @albertolandgraf , a legend in Brazil and such an honor and very grateful to be in the same kitchen with Alberto. I hope to see you all @lurra_kyoto • • • ブラジルの有名シェフ　アルバートとLURRA°でコラボ。　このイベントはマジで大きい！！！　楽しみにしてる、　皆さまLURRA°でお待ちしてます • • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/09/30に公開LURRA 日本京都府

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We are delighted to announce a six hand collaboration with my good friends muchogusto of @published.on.main , and @mansands of @deer_and_almond LURRA° will host my friends, chef Gus Stieffenhofer-Brandson from Vancouver, Canada and chef Mandel Hitzer from Winnipeg, Canada to hold a one-night 6 hands dinner on Tuesday, October 8th Gus Stieffenhofer-Brandson is the chef and owner of Published On Main in Vancouver, Canada. Gus combines his appreciation for the bounty of British Columbia with his passion for locally-farmed, foraged and fermented foods, guiding Published on Main to international acclaim. Born and raised in Winnipeg, Manitoba, Gus spent a big part of his time growing up either in the garden at home, or out at his grandparents farm. Gus’s culinary career has taken him to several Michelin-starred restaurants in Germany, Copenhagen’s famed Noma, and The Pear Tree Restaurant in Vancouver. Mandel has always had a deep connection with food and feeding people. Serving Winnipeg food lovers for 28 years, he has made deer + almond his home. Since it began in began in 2012, deer + almond has been named one of Canada’s 100 best restaurants (2017, 2018, 2022, 2023) and received numerous accolades from food critics and fans alike for the restaurant’s food, atmosphere, and culture. Mandel’s contribution to the culinary landscape of Canada is his Winter culinary festival RAW:alond, a 22 day temporary restaurant celebrating culinary arts and architecture with his partner Joe Kalturnyk Date: Tuesday, October 8, 2024 Time: 17:00 & 20:30 Price: ¥60,000 Pairing included Location: LURRA° Booking : info@lurrakyoto.com or DM @DINNERBYKEAR • • 今回のLURRA° でやるコラボイベントはカナダからの有名な友達2人とシックスハンドコラボをします。　2人はカナダで様々なアワード(ミシュラン、カナダベストレストラン、ベストシェフ、など)を手に入れ世界でも注目されてます。今回はお互い4品ずつ担当でカナダの山で取れた物も使おうと思ってます。イベントは10月8日、火曜日　17:00&20:30となります。　物凄く楽しみにしているイベントです。　予約は　info@lurrakyoto.com それか僕のDMでお願いします。 • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/09/07に公開LURRA 日本京都府

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[General Manager / Sommelier Recruitment] At LURRA˚, we are looking for staff who can provide service with a warm smile. We welcome individuals who enjoy communicating with guests, have a strong interest and knowledge in the hospitality industry, and are passionate about beverages. [Job Details] Salary: From ¥320,000 per month (based on experience and abilities) Benefits: Full coverage of social insurance, including pension, health insurance, employment insurance, and workers’ compensation Holidays: Two days off per week (Sunday and Monday) Qualifications: Sommelier certification (preferred but not required) Working holiday visa holders are welcome Employment Type: Full-time (with a trial period) Start Date: ASAP At LURRA˚, we offer a 12-course meal with a pairing of 7 drinks, including both alcoholic and non-alcoholic options. Our pairing selection includes not only wine but also sake, cocktails, and homemade non-alcoholic beverages. We actively support those who embrace new challenges, and we particularly welcome those with English language skills or sommelier qualifications. However, more than anything, we look forward to applications from bright and energetic individuals. For inquiries, please contact us at info@lurrakyoto.com or Jacobkear@lurrakyoto.com We look forward to receiving applications from everyone. @lurra_kyoto @dinnerbykear • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/09/07に公開LURRA 日本京都府

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Our first dessert off the Summer 2024 menu. @lurra_kyoto A dessert that came to fruition during my collaboration with @muchogustos at @published.on.main In the first week and second weeks of May in Kyoto, I was able to forage heaps of Japanese spruce tips which is sour and packed with Vitamin C. I wanted to create a dessert that was based off the Pines 🌲 and its aroma of the forest. Made a Granny Smith and Chervil Gelato into a shape of a pine 🌲 tree. Inside is an unripe gooseberry compote, and then Dipped the gelato in tempered white chocolate. During pick up, we piped a gel that is made with Sorrel and Fuji apples. Then sprinkled with a good amount of the spruce tips. Placed on a bed of Pine 🌲 branches with a scent of the forest coming from our concentrated pine dashi poured over dry ice. 📸 by @mitsu_nakajima • • • 新しい夏のデザートが出来ました。　夏の森をイメージしたもの、5月の頭にしか撮れない松の新芽を使ったデザートです。　グラニースミスとセルフィーユで出来たジェラート、その中にグースベリーのコンポート。　ホワイトチョコレートに付け上には酸葉と富士りんご🍎のジェルと松の新芽をのせてます。　串ももちろん松で出来てます。　器の中には松の枝と、森の香りをテーブルで楽しんでもらいたかったので、　松でとった出汁をドライアイスにかけてその森の香りを味わいながら松のアイスを楽しむコンセプトです。 • • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/08/27に公開LURRA 日本京都府

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After talking to all of you, and listening to your thoughts. It took me 3 weeks but I finally created a dish that I’m proud of. Putting a Guinea fowl on the menu was a first for @lurra_kyoto . After many research , I was able to find a farm in the mountain of Iwate prefecture that raises these Guinea fowl. Since they live in the tropics, they are sensitive to cold and are very timid, making them very difficult to raise in Japan, which has four seasons. However, at the Ishiguro Farm in Hanamaki City, Iwate Prefecture, which is also known for its hot springs, they built a chicken coop on the vast grounds, installed floor heating to utilize the hot spring water, and after much trial and error succeeded in raising guinea fowl. They are now the only guinea fowl farmer in Japan. So back to the dish, we took the Guinea fowl and aged it for 5 days, then we rubbed it with a Shio-Barley koji for a few hours and the. We gently grill them over our fire to perfection. Then we took the legs and thighs and confit it in chicken fat with aromatic. Once we shredded the meat, we turned it into a Brazilian croquettes called “Coxinha”, shredded confit Guinea fowl meat, cream cheese, @see_smell_taste Vadouvan, and herbs. Coated in a potato dough and breaded in cornbread 🌽 that we bake in our fire oven. Then there’s the baby corn 🌽 on the plate, well that’s what your eyes see. It’s actually a sweet corn cream that looks like a baby corn. I’ve made these silicone molds using real baby corns and inside of the mold, we brushed with roasted chicken wing garum and then the corn cream. During service we torch the baby corn so that it looks like a grilled baby corn. It fools all our guests every time. The sauce is made with Guinea fowl bones, corn, and Vin jaune and lastly split with corn husk oil. 📸 by @mitsu_nakajima • 皆んなの意見を聞き、やっと満足をする鶏の一品が出来ました。　3週間のテスティングを持ち出来た一品です。　岩手県のホロホロ鳥使う事になりました。　ホロホロ鳥は熱帯地方で生息しているため寒さに弱く、とても臆病なほろほろ鳥は四季のある日本で飼育するのはとても難しい鳥です。しかし、温泉でもある岩手県花巻市にある石黒農場では、広大な敷地内に鶏舎を建て、湧き出る温泉を利用して床暖房を敷き、試行錯誤の末ほろほろ鳥の飼育に成功し、日本で唯一のほろほろ鳥の専用農家として頑張ってます。ホロホロ鳥を5日間熟成したあと熾火の上でゆっくり焼いてます。　モモ肉はコンフィにしほぐした後ブラジルのコロッケ　「コシーニャ」にしてます。ほぐしたモモ肉、クリームチーズ、バドヴァンとハーブ。ソースはホロホロ鳥の骨とヴァン・ジョーヌで出来てます

2024/08/25に公開LURRA 日本京都府

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Our NEW fish serving @lurra_kyoto from our SUMMER 2024 menu Shiro-Amadai with cured egg yolk sauce and wasabi chimichurri . I was always intrigued on cooking a amadai with its scale on a technique called “matsukasa-age” but it didn’t matter how many variations I tried, ALL the R&D I did on this beautiful fish….. I was not satisfied with the After feel surpassed the crispy scales. The scales were ridiculously crispy BUT it’s the skin part that lingers around in the mouth. So weeks of thinking and testing and researching. I came up with this technique where the scales were even more crispy and the skin doesn’t stay behind. So what we did was dry and fry the scales separately and lightly crushed the scales. Once we dried the skin we brushed this “Solution” on the skin and we stocked the crispy scales onto the solution. Then we air dried it more under a fan and then poured extremely HOT oil on top of the scales to make it more crispy. Lastly we fished it off on top of the embers at low heat until the scales becomes Golden and the skin becomes crispy as well. Then we flip it and cook the flesh side for 15 seconds and That’s it!!! Super crispy! Super Moist. The sauce is made with cured egg yolks, smoked butter and smoked buttermilk. The chimichurri is made with out pickled wasabi stalks, unripe black currant capers, unripe unripe gooseberries, fresh unripe gooseberries, coriander, parsley and wasabi leaves. Sour and Spicy, perfect to offset the richness of the egg yolk sauce. 📸 by @mitsu_nakajima • • • 新しい魚の一品が出来ました。　愛媛の白甘鯛の松笠揚げです、色んなテスティングを重ね出来たスーパークリスピーの松笠揚げです。　ソースは肉醤に漬けたキュアード卵黄に燻製バターと燻製バターミルクで出来てます。　緑のペーストはわさびで出来たチミチュリです。　ワサビの茎をピクルスにした物と、早積みのカシスのケッパー、　早積みのグースベリーのケッパーとわさびの葉とコリアンダーで出来てます。　物凄く美味しい一品ができました。 • • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/08/12に公開LURRA 日本京都府

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This month we’ve pushed our brunch to August 18 so that I can cook with my good friend Malcolm @mliving2 . Malcolm is a BRONX native, and he worked at Le Cirque, Per se, and New York’s Legendary restaurant wd-50 @wyliedufresne a restaurant that I was constantly inspired and with a list of famous Pastry Chef Alumni that came out of that restaurant. This caught the attention of Chef René Redzepi who headhunted Malcolm for his restaurant @nomacph in Copenhagen. I’ve first met Malcolm during Noma Tokyo in 2015 and we’ve kept contact ever since. Every time I have a question about desserts I go to him for answers. This week will be casual but we are going to collaborate with tasty brunch items that we worked on together. Oh and yes, you will HAVE to try his desserts for sure! 👍 so don’t miss out. No reservation, first come first serve. @lurra_kyoto • • • 今週は元Nomaのヘッドペストリーシェフのマルコムとブランチします。2人で考えたメニューになります。　ニューヨークで様々なレジェンドのレストランPer Seやwd-50でペストリーシェフとして働きNomaのレネが自らヘッドハンチングされた才能の持ちぬし。今回のブランチは本当に特別のブランチなので混むと思います。あ！絶対デザートもオーダーしてね、マルコムのデザートだよ • • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/08/12に公開LURRA 日本京都府

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Another cold snack here @lurra_kyoto summer 2024 “Hokkaido scallop with melon and leche de tigre” Fresh scallops grilled on one side only, keeping the other side completely raw. There’s an unripe gooseberry compote made with fermented gooseberries and coriander. Then there’s the Leche de Tigre, made with our fish fumet, lime, coconut milk, and cucumber. What looks like Trout Roe is made with Melon 🍈 from Hokkaido. Using a OLD technique I was using in 2005…… it’s an oldie but goodie. All plated on a ICED scallop shell 🐚 📸 by @mitsu_nakajima • • • まだまだ暑い夏が続きそうですね。　暑さにピッタリなスナックを出してます。　北海道産のホタテを表面だけ物凄く熱い熾火の上でグリルしてます。　ホタテの下にはグースベリーとコリアンダーのコンポート。　白いソースはレチェ・デ・ティグレとコリアンダーオイルで出来てます。　マスの子に見えるものは北海道、富良野のメロン🍈で出来てます。　遠い昔使っていたテクニックを久々に使いました。　 • • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/08/10に公開LURRA 日本京都府

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New Summer dish , Summer 2024 menu. Perfect dish for this Hotness in Kyoto. @lurra_kyoto “Silky edamame curd with squid dashi and jasmine” Silkiest curd made with Edamame. With that we have grilled edamame, grilled haricot verts, and Junsai (water lily sprouts 🌱) The broth is made with Kombu/Squid 🦑 and jasmine broth. Finished the dish with a little sudachi zest. Plated in a bowl with Lily pads. 📸 by @mitsu_nakajima • • • この暑い🥵夏にぴったりの一品．枝豆豆腐、じゅんさい、　剣先イカ🦑とジャスミンの出汁。物凄くシルキーな枝豆🫛で出来たお豆腐に薪の上に直接枝ごと焼いた枝豆。　グリルにしたインゲン豆にじゅんさい。　出汁は利尻昆布と剣先イカ🦑だけで出来た出汁にジャスミンで出来た出汁を合わせジャスミンオイルで香りを立たせてます。　やっぱりこの豆腐は本当に美味い！！！ • • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/08/08に公開LURRA 日本京都府

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A dessert that doesn’t look much, but it packs flavor. Using Sake kasu (sake lees) from one of the oldest sake maker in Kyoto @tsukinokatsura_sake . Made the smoothest, silkiest Ice cream using the Sake Lees. It’s always one of my favorites, ever since I had a version of this ice cream made by @mliving2 in 2015, I can’t stop making it, in different applications. The components for this dessert are, milk crumble, lemon verbena kombucha jelly, unripe green strawberry compote, and a thin wafer made with rice and dusted with wasambon sugar. It’s always delicious 🤤 📸 by @mitsu_nakajima @lurra_kyoto • • • シンプルに見えてあんまり映えないデザートですが物凄く美味しいデザートです。　@tsukinokatsura_sake さんの酒粕を使ったアイスクリームにレモンバーベナのコンブチャのゼリーに青苺のコンポート。最後にお米で出来た薄いウィファーに和三盆。 • • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/07/25に公開LURRA 日本京都府

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A dessert that we had on the menu during Spring 2024 @lurra_kyoto Rhubarb with omija and rhubarb root oil An ingredient I found in Korea, when I collaborated with @josephlidgerwood at @restaurantevett a unique berries called “OMIJA” which means “Five Flavors” and it’s just that. A berry that taste sweet, sour, bitter, salty, and pungent. It’s usually use to make Omija Tea. I probably made the best sorbet ever, Rhubarb-Sichuan pepper sorbet. It’s sooooo good. Then made a frozen omija mousse with omija gel dots. Underneath the mousse is a Rhubarb compote and Rhubarb root oil to finish off the dish. Thanks Joseph for introducing me to this unique berries. 📸 by @mitsu_nakajima • • • 春に出していたルバーブ、オミジャとルバーブの根っこのオイル。　韓国でイベントした時に出会ったオミジャ(五味子) -甘味、酸味、苦味、塩味、辛味の五味から名付けられた。ルバーブと花山椒でできたソルべにオミジャで出来たムース、オミジャジェル。最後に香りがイイ、ルバーブの根っこのオイル • • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/07/11に公開LURRA 日本京都府

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My precious baby LURRA° @lurra_kyoto HAPPY 5 YEAR ANNIVERSARY What started from a single Spark, became such a beautiful reality. Never in mind I thought I would EVER open a restaurant here in Japan, especially Kyoto. THE capital of Japanese cuisine. I guess I was always destined to have a restaurant here in Kyoto, it’s funny you look back in your life, good and bad, it is all connected to where YOU are in this moment of time. After giving up in New Zealand and loosing everything I had, came back to Japan with $285 on my name. It’s where Yoshi @yoshihiroimai gave me a job and a place to Live for FREE for 7 months. I’m always forever grateful for you Yoshi, thank you. He also let me used his restaurant MONK for all of my 30 pop ups at his restaurant. LURRA° will always have a little bit of MONK in its DNA. Yoshi and I were the first one to step inside of the 250 year+ Machiya (town house), we both knew this WAS the spot. There was NO other space I looked at. When you know, you know. A year later we opened LURRA°, with my former partners @yusuke.sakabe and @lurratakumi @hiroyuki.toyama @sakai_kenya Very small team but we got things done. I’m very thankful for ALL the past and present LURRA° staffs that got us to where we are today. @bradenchong @tatsuya94120 @daiki_abe @mandy.s.yeung @pierre.verret @osakana_fishboy @brandonshopland @jonathan_krogh @tristanspain @symmari @raizo1129 @arslantugc @makoto_ega_ @le.whitehead @hottaiki0517 @a.yuugram @yukiie_ss @aimai1116 and ALL the interns that came through, I want to thank you ALL from the bottom of my heart for putting in your time. LURRA runs on you, not me, you guys. I want to thank ALL of my farmers, foragers, hunters, and vendors that put up with me…. Thank you all. Lastly, I want to Thank ALL of the guests that dine at LURRA in this 5 years. Without you, there’s no one to express my creativity too. Thanks for coming out this way from different parts of the world. Never of thought LURRA° would become this big of a restaurant. LURRA° will NEVER be complete, it will always evolve and it will always grow. Can’t wait to see what the next 5 years will give us. Thank you ALL from the bottom of my heart.

2024/07/10に公開LURRA 日本京都府

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New SUMMER 2024 dish @lurra_kyoto @dinnerbykear Abalone with sweet peas and shijimi Inspired by @johnnyspero at @reverie_restaurant during our collaboration a year ago. Taking beautiful small abalone from the Mie Prefecture and making it Tender Without Pounding it, without Pressure cooking it, without Sous-vide it, without confit them, little bit of science and 35 minutes of your time and you have the BEST texture abalone you ever had. We then take the livers and blend with a reduction that is made of Aged ham and Cep mushroom and emulsified with smoked butter. We use this as the glaze for the abalone as we grill them. At the bottom of the bowl are some teardrop peas that has been grilled over the embers in a basket. The white froth is made with Smoked fish broth, ice-clarified Shijimi (fresh water clam) from the Biwa Lake, and maitake mushroom oil. Simple but delicious, one of my favorite at the moment. 📸 by @mitsu_nakajima • • • 三重県の小さめの鮑を今回使ってます。　あるテクニックを使い35分で柔らかくしてから熾火の上で肝と生ハムとポルチーニ茸のリダクションで出来たソースを塗りながら焼いてます。　下にはTeardrop Peasを熾火の上で焼いたものがあります。　白い泡のソースは海辺に波でできて浮かぶ塩の泡をイメージしてます。　燻製にした魚の骨の出汁とシジミの出汁で出来てます。シンプルに美味しいです。 • • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/06/28に公開LURRA 日本京都府

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Kamo-Nasu (Kyoto native Aubergines) with Harissa and grilled rose petals. Off the Summer 2024 Menu. @lurra_kyoto Taking an our guest on a trip to Morocco 🇲🇦 on this dish. These Delicious Aubergines were placed directly on top of the Hot embers for a good 1.5-2 hours, charred the skin the flesh were scooped out and chopped and seasoned simply with lemon juice, salt and herbs. I just wanted to showcase the smokiness of the delicious Kamo-Nasu. Bottom of the bowl is our Harissa Puree, made with roasted tomatoes, roasted red peppers and chilies 🌶️ then we have a aerated Goats 🐐 Yogurt from the guys at @ruralcaprinefarm and covered with Wild roses 🌹 that has been grilled. See, in Morocco there’s a thing called the Rose Harissa, this is our deconstructed version of that. 📸 by @mitsu_nakajima • • • 2024年夏からの一品大原の賀茂茄子とモロッコ🇲🇦の味にフォーカスしてます。　賀茂茄子は熾火の上に直接乗せ、1.5-2時間ゆっくりと皮が焦げるまで焼いてます。　中身の美味しい部分だけ取り出してシンプルにレモンジュース、塩とハーブで味付けしてます。　茄子の🍆の下にはモロッコでも有名なハリッサのピューレがあります。　周りには岡山のルーラルカプリさんの山羊の🐐ヨーグルトのエスプーマがあります。　最後にはワイルドローズ🌹をグリルにした物が乗ってます。　モロッコにはローズハリッサってバージョンもあります、　食べてるうちに口の中はローズハリッサに変わっていきます。 • • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/06/24に公開LURRA 日本京都府

0.5%

216

0

4th SNACK off the Summer 2024 menu. @lurra_kyoto Ezo deer(Elk) tartare with cured egg yolk and vegetable XO sauce This Ezo deer is from the Northern part of Hokkaido (Northern part of Japan) from a famous hunter in the area. The meat we get is the freshest and it’s pristine. We portion the meat 🍖 and freeze it at -41 C for 48 hours. Then we give it a Hard seared and place it in a vacuum pack bag and add a knob of deer fat and sous-vide it at 63C for 30 minutes. Then we gently smoke and then dice, we seasoned it with fresh horseradish juice, finger limes, crispy rye bread. Then on top we have freshly grated wasabi, cured egg yolk sauce (egg yolks cured in venison garum) covered with Wood sorrels. Now in the center is the MOST time consuming thing on the menu at the moment. It’s our version of @nomaprojects Vegetable XO sauce. Inspired by @nomacph delicious vegan XO sauce. Anyways, we have these Japanese super sweet cherry tomatoes that has been marinated in a elderflower solution for 24 hours then Dehydrated for 10 hours, dried until it resembles a Raisin. Then we took Pumpkins and steamed whole, remove the seeds and then we smoked over our hearth for 2.5 WEEKS, until it’s smoky and hard as a rock. Then we grate that into a powder, to that we add Madagascar pepper. Then we Mortar Pestle everything with our Dried rose oil, Morita chili oil, and Japanese Kanzuri oil. It’s definitely my favorite condiment at the moment but man! It’s a pain to make…… we tell our guest to mix everything together, the more you mix the more delicious it gets. 📸 by @mitsu_nakajima • • • 4品目のスナック、　北海道からの有名なHunterさんからのエゾ鹿🦌のタルタルです。　北欧とかでは当たり前のタルタルをどうしても日本でやってみたくて、今回やってます。　エゾ鹿のロインを-41Cの瞬間冷凍で48時間凍らせておいてます。　次にその肉を63Cで30分軽く火を入れてます。　細かく切ったあと、ホースラディッシュジュース、　フィンガーライムとカリカリに仕上げたライ麦のパンで味付けしてます。　その上には本わさびと鹿の肉醤に漬けた卵黄のソースとオキザレスの葉っぱでカバーしてます。　真ん中のソースがビーガンXO醬、　今回のメニューdw1番手間がかかった物です。　でも美味すぎてやめられない。　お客さんには全て良く混ぜてから召し上がってもらってます。 • • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/06/22に公開LURRA 日本京都府

0.64%

270

5

3rd SNACK off the SUMMER 2024 menu @lurra_kyoto Flower ceviche with sweet shrimp and sumac Showcasing Summer here in Japan with assortments of flowers 💐 that are available right now. Bottom of the bowl is some amaebi- sweet shrimp 🦐 with semi-dehydrated cherry tomatoes 🍅 that has been marinated overnight and then dried for 10 hours, to a Raisin like textured tomatoes. The bright broth is made from a delicious broth made from the heads and shells of the sweet shrimp and ice-clarified roasted tomato water. Seasoned the broth with lacto-fermented strawberry juice and strawberry essence. Added heat with Morita Chili 🌶️ oil. The snow ❄️ is made with tomato, @themacallan_japan 18yr ages, and fresh sumac. Bright and refreshing perfect with this HOT heat we will soon experience……yuk!!! Summer in Japan is nasty 🤮 📸 by @mitsu_nakajima • • • 2024年夏のメニューからのスナック。　お花のセビーチェ、甘海老とスマック。　お花の下には生の甘エビと10時間セミドライにしたチェリートマトのレーズン。　出汁は甘エビの頭でとった出汁にローストしたトマトウォーター、　乳酸発酵の苺ウォーターと苺のエッセンスで出来てます。　辛味はメキシコのモリタチリーで出来てます。　最後に軽い雪を乗せてます、トマト、マッカランの18年熟成のウィスキーとスマックで出来てます。　ぼちぼち暑くなってきた京都にピッタリな一品です。 • • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/06/19に公開LURRA 日本京都府

1.88%

809

4

New 2nd SNACK off the Summer 2024 menu @lurra_kyoto Barbecued baby corn with Mojo Rojo and avocado-lime crema Inspired by the flavors of Mexico and its abstract art 🖼️ the baby corn has been grilled over the hot embers and brushed with a roasted onion fudge and grilled coriander paste. Then in the frame is a small canvas that has been painted with a Mojo rojo, Avocado and Lime crème, to make it look like an abstract painting. We tell our guest to gently pick up the baby corn with their fingers and paint the corn with the sauce’s and to enjoy. 📸 by @mitsu_nakajima • • • 2024年、　夏からの二品目のスナックです。　メキシコの味とアブストラクトアート🎨をイメージした一品。　ヤングコーンは熾火の上でグリル、ローストした新玉ネギのファッジとグリルにしたコリアンダーペースを乗ってます。　フレーム🖼️の中の小さなキャンバスの上には3種類のソースが塗ってあります。　モホロホ(ローストにした唐辛子のソース)、アボカド🥑のソース、　ライム🍋‍🟩クリームで出来てます。　手でヤングコーン🌽を取り出していただいてソースを塗って食べてもらっています。 • • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/06/17に公開LURRA 日本京都府

0.64%

275

0

Brand new Opening SNACK that will start on Tuesday. Summer 2024 menu @lurra_kyoto Black-on-Black, Kanpachi Namero (なめろう) with Smoked pike conger eel cream and N25 Special reserve caviar Taking Hamo, Pike conger eel and curing it whole for 12 hours and cold smoking for 4 hours and then Hot smoking it for 2 hours. We take that smoked eel and made a delicious cream, which is piped into a Croustade that is made from Sea Lettuce. Then we place a Japanese “Tartare” called Namero inside the croustade, taking beautiful Kanpachi Belly from @sellfish_yoshikawa chopped up with Myoga, Shiso, parsley, whole grain mustard, and Koji oil. Topped off with gently smoked @n25caviar_japan Special Reserve caviar, my favorite caviar at the moment. Garnished with Roasted Kelp salt. Great opening snack I reckon. 📸 by the great @mitsu_nakajima • • • 夏のオープニングスナックが出来ました。　コンセプトはブラック・オンザ・ブラック。　青さ海苔で出来たチップスの中には自家製の燻製ハモのクリーム。　@sellfish_yoshikawa からいただいた新鮮なハモを12時間キュアードし4時間コールドスモークからの2時間ホットスモークしたもので美味しいクリームを作りました。　その上にはカンパチのお腹の部分のなめろうを作りクリームの上に乗せてます。　最後にN25のスペシャルリザーブキャビアを軽く燻製してから乗せてロースト昆布ソルトで完成です。　 • • • #50bestdiscovery #asia50best #michelinguidejp #michelinguide #thebestchefawards #worlds50best #michelinstar #oad #gaultmillau #lurrakyoto #kyoto #京都グルメ #ミシュラン #ゴエミヨ

2024/06/15に公開LURRA 日本京都府

0.77%

330

2

【サービススタッフ/ソムリエ募集】 LURRA˚では、笑顔あふれるサービスを提供できるスタッフを求めています。ゲストとのコミュニケーションを楽しめ、飲食業界に対する興味と知識、お酒への熱い思いを持つ方を歓迎します。【職務詳細】・給与：月給32万円以上（経験・能力により応じます）・福利厚生：厚生年金、健康保険、雇用保険、労災保険完備・休日：週休2日（日・月）・資格：ソムリエ（必須ではない）・雇用形態：正社員（試用期間あり）・勤務開始：7月より（応相談）当店LURRA˚では、12品の料理にアルコール、ノンアルコールを含む7杯のペアリング（ワインだけでなく、日本酒やカクテル、自家製ノンアルコールドリンク）を提供しています。新しい挑戦を積極的に応援する当店では、英語力をお持ちの方やソムリエ資格をお持ちの方は特に歓迎します。ただし、それよりも重要なのは、明るく元気な方からのご応募を期待しています。お問い合わせは、info@lurrakyoto.com までお願いします。皆様からの応募を心からお待ちしています。 @lurra_kyoto

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