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vegetarian fish marinated in black in honor of the Japanese

It's an incredible story. His wife called him Mr. Pot, but he is every day, Chief Financial Officer, was buried in the papers piled on his desk, looking for possible job losses in the acquired companies. Unieszczęśliwiania people could not stand, he fell ill and during the convalescence has decided to change the current of life. "I realized that I wanted to make people happy, do something positive, to be among the happy and smiling people, where you hear laughter, " - he said, and decided to start a traditional, 10-year experience of Japanese cuisine. He was 35 years and the goal that will establish his own restaurant before czterdziestymi birthday. He started with a free washing up in a renowned restaurant, to be able to watch the chef at work. Unfortunately, there was no time for watching, quickly concluded that no way to go. Found the kitchen, where he won a year basis, to experiment with his ideas and most importantly believe in your abilities. He returned to the master, the "sink" left after four months and began to hone his technique. In mid-2008 he opened a restaurant with a friend, which they called Hiroo ichi a meeting of the Hiroo (district in central Tokyo). The restaurant is tiny, has fourteen seats, six of which at the bar, behind which Junichi Watanabe slicing, cooking, grilling meat, and composes his ten-course feast, prepared with seasonal and often only available for restaurant components, in the meantime, guests explaining the details of the menu . This is the better side of the coin ...

The less color page for hours of work. He works six days a week, often starting at two o'clock in the morning, ending before midnight and slept on the floor of the restaurant. Tuesdays is free, but spends it on inventing new dishes and deepening of knowledge ...

In November 2009, got a call from a representative of the Michelin Guide that Hiroo ichi was awarded a star with the release in 2010. A few days later he celebrated his 40th birthday. I admire!

seabass marinated in black

4 fillets sea bass *

Marinade:

50ml Sake 50ml

mirinu

4 tablespoons miso paste

3 tablespoons sugar

Grilled chives for decoration

Mix together all marinade ingredients in a container with a flat bottom. Put the fillets to the marinade, cover and refrigerate for 24 hours. Preheat the oven to 220-230 º C, gently wipe the finger excess marinade from the fish, place on a baking tray / pan and bake about 8 minutes or until fish is cooked and nicely "przyczerniona.

In a saucepan, reduce the marinade to a thick consistency and serve in a few drops on your plate.

* or other marine fish by taste.

** Written on the basis of the article in the Financial Times

*** pictures and more information on www.eatpia.com / restaurant / ichi-Hiroo-japanese