J A C O B K E A R

Thank you 🙏 thank you 🙏 THANK YOU 🙏 LURRA° 5 year Anniversary started off with a Wonderful/ Priceless gift from Jonathan from @brewwatches and @altonbrown with Alton’s retrograph relic Limited-edition collaboration watch. Only 250 made and I have #85 what an honor. It’s a beautiful watch, hand crafted leather that Alton wanted to use. Jonathan, I can’t thank you enough for this gift and your generosity. The message card you wrote is the fuel that keeps me running and keeps on pushing, shooting for the ⭐️ stars, hopefully two stars ⭐️ ⭐️ I hope to see you soon and I hope to work on something with Alton as well. Much much LOVE from Kyoto Jacob • • • アメリカにあるBrew Watch Coの社長が以前LURRA°へ来ていただきました。　5周年記念日の次の日に彼から素晴らしい腕時計をいただきました。　アルトン・ブラウンとのコラボ時計で250個しか作ってません、その中いただいた時計は85番です。　この様な素晴らしいお客さんがいるから自分も毎日もっともっと前の日よりも頑張ろうと自分をプッシュしてます。　素晴らしい腕時計⌚︎、　宝物です。 Www.brew-watches.com • • • #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　#brewwatch #altonbrown #watch #腕時計

2024/07/10に公開LURRA 日本京都府

0.65%

208

8

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.

2024/07/09に公開LURRA 日本京都府

4.8%

1,505

91

New SUMMER 2024 dish @lurra_kyoto 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

1.35%

445

4

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

1.07%

352

4

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(if you swipe you see Tristan squeezing the oil out) 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

1.28%

416

8

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

0.88%

291

1

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

1.48%

489

4

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

1.22%

400

7

If no ones gonna say it, I will. Need to vent out. #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

2024/06/14に公開LURRA 日本京都府

1.19%

362

32

【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27万円以上（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月中旬より（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 または、090-5815-3233（宮下）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 • • • #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

2024/05/24に公開LURRA 日本京都府

0.49%

163

1

Had the pleasure of going out to @rosefarmkeiji yesterday to pick the 1st season of Rose Damask. Beautiful Rose farm ONLY 35 minutes away from @lurra_kyoto . Picked first thing in the morning and then straight to the restaurant and 3 hours of cleaning, I pickled half of it and turned the rest into Rose oil. The whole restaurant was fragrant with the aroma of 🌹 I have to thank @maggiechatter for the introduction! Without her I would have never known. • • • LURRA°から車で35分、　滋賀県にあるWABARA 薔薇農園へ昨日の朝行ってきました。　エディブルローズが昨日から始まり大量にローズ🌹を積んできました。　車から出た瞬間から薔薇の香りがした農園、　物凄く心が落ち着かせる体験でした。　3週間しかやっていないので彼らのウェブサイトで予約を入れ足を運んでみてください。　僕はバラのピクルスとローズオイルを作りました。　 • • • #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　#wabara #rose

2024/05/07に公開Rose Farm KEIJI 日本滋賀県

0.42%

137

2

Our Spring vegetable plate for the year 2024 @lurra_kyoto This time we focused on @yamada__farm they are 7th generation farmers that been around since the 1600s and they been practicing 💯 ORGANIC agriculture for over 60-70 years now, before the word “Organic” was trendy. Working closely with Yamada Farm definitely opened my eyes and I too wanted to practice the whole “No Waste” and “Sustainable” another two phrases that is miss used here in Japan. It’s hard when the whole country of Japan relies on single use PLASTIC….. there’s not a single day I don’t see plastic. Not possible and I hate it.. Anyways, I practice my part by collecting ALL the vegetable scraps that we use daily and at the end of the night, we lay them out onto a tray and place it in the hearth where the radiant heat dries out the scraps. Reducing the water weight to 50-60% helps breaking it down during the composting stage. Then when I go to Yamada farm 2-3 times a week, I take these vegetable scraps and give it to Yamada farm. Then they take the scraps and folds it into the composts that is Fermenting with Rice brand, Sake kasu(lees), Hay, soil, and fallen leaves. Then it goes back into the fields. It’s a beautiful thing if you think about it. Mufasa said it best “it’s a circle of life” So we focus on 3 parts, 14 different roasted vegetables, roasted in the fire oven and seasoned with Salt ONLY, 4 grilled vegetables and 15 fresh greens and herbs seasoned with a Pine 🌲 vinaigrette. The whole plate is painted with Parsley Root and Sake Kasu (now the Rice is also grown by Yamada Farm for @tsukinokatsura_sake ) then the whole plate is dusted with Dulse seaweed and black currant. It’s a reflection of what I see at the farm. 📸 by @mitsu_nakajima • • 京都の山田ファームさんにフォーカスにした野菜のメイン。7代目で伏見の方で無農薬で素晴らしい野菜を作ってる家族です。　最近本当にお世話になっており、これからがもっともっと楽しくなっていきそうです。　週2、3日は自ら足を運び取り立ての野菜をもらいに行ってます。普段捨ててた野菜の切り落としや葉っぱは一晩暖炉の所で乾燥させ、ファームに持っていき肥料として発酵させ土に戻してもらってます。　これが僕なりにのサステイナブルとノーウェイストです。　プラスチックを使わない、　捨てる所は無く土に戻しまた美味しい野菜がそこから生まれる。　14種類の野菜は窯でローストし塩だけで味付け、　4種類の野菜は熾火の上でグリル、15種類の葉っぱやハーブは松🌲のビネグレットで味付けしてます。　お皿全面的に根パセリと酒粕にピューレが塗ってあります。　@tsukinokatsura_sake のお米も山田ファームが育てているのでこちらの酒粕を使ってます。

2024/05/04に公開LURRA 日本京都府

1.53%

501

7

New Meat 🥩 course at @lurra_kyoto Beautiful Hokkaido spring lamb from @charomen0610 that was air dried for 12 days. We took the bones 🦴 and trimmings from this lamb to make a Glaze with blueberries and roasted yeast. As we grill the lamb we brush with the glaze and cook to perfection. The sauce is made from mushroom, kelp, truffle, pickled mustard seeds and brown butter. Served with a Blueberry Aigre Doux. No fuss, just a piece of delicious Lamb and a sauce. 📸 by @mitsu_nakajima • • • 春の新しいお肉のコースです。　北海道の茶路めん洋牧場のスプリングラム🐑🐑🐑🐑を使わせていただいてます。　12日間だけエアードライしてから骨付きで熾火の上でじっくり焼いてます。　焼きながらラムの骨🦴と切り落としで出来たグレーズを塗りながら焼いてます。　ソースの方は色んなキノコ、昆布、黒トリュフと焦がしバターで出来てます。　ピューレはブルーベリーの甘酸っぱいアグルドゥーです。　今回は骨付きでちょっぴりワイルドな感じでお出ししてます。 • • • #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

2024/04/20に公開LURRA 日本京都府

1.3%

428

3

SPRING 2024 First of the season White asparagus on the menu. Gently cooked in its own juice(skin and trimmings) and then smoked. Finished in the fire oven then dressed with a cured egg yolk sauce. Garnished with nasturtium flowers. @n25caviar_japan has been lightly smoked with our mountain cherry wood. The sauce is made from white asparagus from last season that were Lacto-Fermented and juiced, seasoned with crème fresh. Concept of this dish is NO WASTE, to use every part of the asparagus @michelinguide #greenstar 📸 by @mitsu_nakajima • • • アスパラガスのシーズンが始まりました。　春のホワイトアスパラガスを向いた時の皮と切り落としをジュースにし、　このジュースでホワイトアスパラガスを低温調理し軽く燻製しました。　最後に釜で火を入れ卵黄のソースをかけナスタチュームの花ビラをのせてます。　N25のスペシャルリザーブキャビアは燻製し昆布の間で温めてます。　ソースは去年のホワイトアスパラガスの発酵したジュースで出来てます。　こちらの一品は100％　ゼロWasteで出来てます。 • • • #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

2024/04/14に公開LURRA 日本京都府

1.1%

363

2

SPRING 2024 menu @lurra_kyoto A snack the focus on the Wild mountain vegetables that are available, it’s truly the reflection of spring. Nothing fancy, just showcasing what Mother Nature has to offer in Kyoto. Assortment of Wild mountain vegetables (SANSAI) that are prepared in different ways. Some grilled , some roasted in the fire oven, and some raw, and pickled. The main item are the bamboo shoots from @delice.kyoto , which I think are the BEST bamboo in Japan. These are harvested before it breaks ground and it doesn’t hit ANY sunlight, so you can actually eat it raw without all that bitterness (in Japan we call these special bamboo Shirako). These bamboo shoots are roasted in the fire oven and seasoned with coffee oil and Sansho flowers. In the middle of the plate is a Vegetable XO sauce inspired by the guys @nomacph @nomaprojects using ONLY Japanese ingredients. It’s a very delicious and aromatic XO, it’s a pain to make but worth it. Then there’s the Milk Yuba made from Jersey milk. Then the froth is made with Lacto Fermented Barley Koji water and mustard. Finished with an aromatic Sudachi zest to bring everything together. 📸 by @mitsu_nakajima • • • 2024年春の山菜をフォーカスにした一品です。　様々な山菜を様々な調理法をしその日の山菜のサンプリングが出来る一品です。　真ん中には野菜で出来た野菜のXO醬、カボチャ節、セミドライのフルーツトマト、薔薇、カンズリで出来てます。　その上には牛乳で出来た湯葉と乳酸醗酵した麦麹ウォーターとマスタードで出来たソースにすだちの香りをつけて完成です。 • • • #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

2024/04/13に公開LURRA 日本京都府

1.16%

383

2

New SPRING 2024 Snack on the menu “Firefly squid with blackened tomato and grains of paradise” Firefly squid AKA Hotaru Ika is one ingredient that shows its spring here in Japan and I love using them every year. This year we gently grilled them over our hot embers and as we grill them we spray with a tare, a glaze made with Haskap berries and other preserves and reductions. Seasoned with a pumpkin-Bushi salt. Then we have two purée, one is made with smoked peppers and Kombu and the second one made from blackened tomatoes that we blackened in our fire oven and seasoned with an African spice called Grains of Paradise. Garnished with tomato oil and a Tuile made from squid ink. This snack symbolizes the Deep ocean depth where it’s dark but the firefly squid lights up the water and the squid becomes visible. @lurra_kyoto 📸 by @mitsu_nakajima • • • 春2024年からの新しいスナックホタルイカを使ってます。　熾火の上で焼きながらハスカップベリーと様々なリダクションで出来たタレを塗りながら焼きカボチャ節で出来た塩で味付け。　オレンジのピューレは燻製にしたパプリカと昆布で出来てます。　黒いピューレは釜で焦がしたブラックトマトとアフリカにしかとれないグレイン・ザ・パラダイスで出来てます。　上のチップスはイカ墨で出来てます。　イメージは海の深い場所、明かりも届かない場所で生きているホタルイカ、ホタルイカの光しか見えないところからインスピレーションをもらいました。 • • • #creativity #foodiegram #foodies #foodporn #finedining #foraging #foragechef #gastronomy #dinnerbykear #50bestdiscovery #chef #asia50best #tastehunter #foodstagram #michelinguidejp #thebestchefawards #michelinrestaurants #worlds50best #asias50best #michelinstar #oad #lurra #lurrakyoto #kyoto #japan

2024/04/08に公開LURRA 日本京都府

1.73%

568

7

From the SPRING 2024 Menu @lurra_kyoto Green asparagus pie with smoked ricotta cheese and roasted kombu Each pie shell is made from Roasted Rishiri kombu, Koji flour, and seaweed butter. Filled the pie with black currant wood fudge and our house-made ricotta cheese that we smoked using our cherry wood. Then we placed these beautiful green asparagus (from Hokkaido) strips and strips of braised Rishiri kombu. Lastly, we seasoned with Pine salt 🌲 📸 by @mitsu_nakajima • • • 2024年春からのスナック。　グリーンアスパラガスのパイです、　ローストにした利尻昆布、米麹と海藻バターで出来たパイ生地。　その中に自家製のリコッタチーズを桜の薪で燻製。カシスの枝で出来たファッジ。　低温調理した北海道のグリーンアスパラガスと煮込んだ昆布と松の、パイン🌲ソルトと味付けしてお出ししてます。 • • • #creativity #foodiegram #foodies #foodporn #finedining #foraging #foragechef #gastronomy #dinnerbykear #50bestdiscovery #chef #asia50best #tastehunter #foodstagram #michelinguidejp #thebestchefawards #michelinrestaurants #worlds50best #asias50best #michelinstar #oad #lurra #lurrakyoto #kyoto #japan

2024/04/06に公開LURRA 日本京都府

1.03%

335

7

New SNACK off the Spring 2024 Literally just in time for Sakura season here in Kyoto. Using Cherry trout from @sellfish_yoshikawa that had been prepared two ways. One of them is a Gravlax, Cherry trout cured in dehydrated salted cherry blossom and sugar for 48hrs then air dried for another 24hrs. The other Cherry trout is cured and then cold smoked and hot smoked and is turned into a Rillette with pickled cherry blossom leaves. These two elements is packed in a chip that is made with Acorn and Koji flour. Garnished with edible pink flowers and a Dill flower to make it look like two blossoms of Sakura. Then we hang it on a cherry blossom branches with the base made by @tarzan_studio Can’t take all the credit for this snack, inspired by @josephlidgerwood from @restaurantevett when we did our collaboration together @lurra_kyoto , so thank you mate 📸 by @mitsu_nakajima • • • 2024年　春１発目のスナックが出来ました。　京都の桜の満開からインスピレーションで出来たスナックです。　どんぐりと麹で出来たチップスの中にはサクラマスのグラブラックス(塩漬けの桜を乾燥させ砂糖と粉末にしたもので４８時間付けました)。それと燻製にしたサクラマスのリエットとピクルスにした桜の葉がチップスの中に積められてます。　上にはピンクのエディブルフラワーで満開の桜をイメージし桜の枝にぶらさげてます。桜見を感じながら食べてもらいたいスナックです • • • #creativity #foodiegram #foodies #foodporn #finedining #foraging #foragechef #gastronomy #dinnerbykear #50bestdiscovery #chef #asia50best #tastehunter #foodstagram #michelinguidejp #thebestchefawards #michelinrestaurants #worlds50best #asias50best #michelinstar #oad #lurra #lurrakyoto #kyoto #japan

2024/04/05に公開LURRA 日本京都府

0.7%

228

6

Honored to be the Brand Ambassador for @themacallan_japan . The passion, the craft, the legacy to pursue the BEST whiskey 🥃 shows. It’s a delicious whiskey for sure. I recommend the 12yr aged double cask for easy drinking. • • • ザ・マッカランのブランドアンバサダーになりました。　素敵なブランド、　素敵なウィスキー🥃なので皆さんも是非飲んでみてください。 • • • #creativity #foodiegram #foodies #foodporn #finedining #foraging #foragechef #gastronomy #dinnerbykear #50bestdiscovery #chef #asia50best #tastehunter #foodstagram #michelinguidejp #thebestchefawards #michelinrestaurants #worlds50best #asias50best #michelinstar #oad #lurra #lurrakyoto #kyoto #japan

2024/03/24に公開LURRA 日本京都府

0.73%

232

9

Did everyone get to watch “Somebody feed Phil” Season 7, episode KYOTO on @phil.rosenthal @netflix yet? If not you should, it showcases Kyoto beautifully and @lurra_kyoto is futures on the show as well. 13 Years ago when I stepped foot into @nomacph , I would of NEVER thought I would share screen time with my greatest Mentor (now friend) @reneredzepinoma for me this felt like a complete FULL circle, little weird in a sense. Rene wasn’t able to show up to the reunion dinner scene but I asked if even just 5 minutes would be awesome and he showed up and for me that was the MOST emotional moment in my culinary career and it shows his kindness. Love the man, love everything he has done for me and my restaurant. To many more friendships with my greatest mentor. • • • 皆んなネットフリックスの「腹ぺこフィルのグルメ旅」シーズン7見ましたか。　師匠のレネと一緒に出てるよ。 • • • #somebodyfeedphil #netflix #nomakyoto #noma #finedining #foraging #foragechef #gastronomy #dinnerbykear #50bestdiscovery #chef #asia50best #tastehunter #foodstagram #michelinguidejp #thebestchefawards #michelinrestaurants #worlds50best #asias50best #michelinstar #oad #lurra #lurrakyoto #kyoto #japan

2024/03/02に公開LURRA 日本京都府

6.4%

2,017

109

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