 February 2010 |
Dear Friends, I think many of us who live in the cold regions anxiously look forward to the arrival of spring. Having been born and raised in Akita, the northern part of Japan, I have memories of cold wintery months longing for warmer weather. In my hometown, there was always plenty of snow and we just had to be patient during these months. In Japan, we often plan events in February to celebrate the anticipation of spring. It was always a joy to dream about springtime. With the recent frigid weather in New York City, I look forward to imagining spring through my menu at Donguri. In February, I am going to introduce dishes with spring vegetables such as “Take-no-ko” (bamboo shoot) and “Fuki-no-tou” (butterbur sprout). I will be sure to upload photos of these vegetables when I pick them up at the market. They are beautiful and of course, delicious. Be sure to be on the look out for them. Meanwhile, I am planning a Valentines Day Menu. Afterall, it is a very special day for those in love. One of the main specials will be the “Washu-beef with White Asparagus & Foie Gras Sauce”.  Washu-beef with White Asparagus & Foie Gras Sauce The tender and flavorful Ribroast of Washu-beef is prepared Shabu-shabu style and accompanied with fresh white asparagus. They work beautifully together and becomes heavenly with the foie-gras sauce! Goodness, I forgot to mention a new addition to the restaurant. Take a look at this photo and check out our new street banner.  We have gotten busier as more and more customers are discovering our restaurant. I highly recommend booking your reservations for a table so you can enjoy an evening at Donguri. It is always a joy to cook for you. Always from my heart!  Hitoshi Kagawa Donguri Restaurant Executive Chef |
© 2010 ITO EN, All Rights Reserved