The traditional taste of Shiseido Parlour, which has captivated wowed writers and cultural figures from the Meiji Era to the Showa Era of Japan, has been passed down from generation to generation by successive chefs. Let us introduce you to the secrets of the delicious flavors that are still being refined today.
This golden soup is a product of the Art of Time. The moment you take a sip, you will smile with happiness at the rich, nourishing flavor that permeates all five senses.
The ingredients are beef shank, chicken stock, and aromatic vegetables. The beef is cooked for 10 hours, removing any foam that may rise to the surface. It is important to take the time and effort to slowly extract the umami of the meat and vegetables, and to make a consommé that is clear and golden in color. The gelatinous nature of the consommé causes it to solidify like jelly when chilled, so we also offer it as a cold consommé.
Served as a soup on the menu as it is, or added to various soups and sauces, consommé soup, a basic constituent to enhance a variety of dishes, is an important “drop of life” that carries on the traditional taste of Shiseido Parlour.
Beef Curry Rice has been handed down since the opening of the Shiseido Parlour restaurant.
The key to making it delicious is to take the proper amount of time and to carefully follow each step of the cooking process. Even today, when ingredients are plentiful and cooking methods have evolved, this philosophy remains unchanged.
First, onions, garlic, and ginger are slowly fried in lard. When a fragrant aroma is released, we add the special curry powder and stir-fry for about an hour. Once it is nicely browned, we let it sit overnight.
The next day, chicken stock, aromatic vegetables, and bouillon are added and slowly simmered, then the sauce is carefully strained and left to rest overnight. It takes three days to complete the mild and rich curry sauce. The exquisite savoriness of the curry sauce, which is a characteristic of Shiseido Parlour's curry, is an addictive taste. The curry sauce is served in a silver sauce pot. The classic accompaniments to rice dishes, such as rakkyo, fukujinzuke pickles, onions pickled in soy sauce, and mandarin oranges in syrup, are also a pleasure to enjoy.
Shiseido Parlour's signature meat croquette was invented in 1931 by Einosuke Takaishi, the third executive chef of Shiseido Parlour.
3rd generation head chef: Einosuke Takaishi
The croquettes are quickly fried in oil, and once they are nicely browned, they are slowly cooked in the oven to create the exquisite texture of crispy on the outside and tender on the inside. The small bubbles that appear under the croquettes in the oven are a sign that they are ready to be served. They will be garnished with the secret tomato sauce and fried parsley. The special taste is the result of the time and effort that have been put into the dish while faithfully following Takaishi's recipe, and it is imbued with the spirit of hospitality that has been handed down since the founding of Shiseido Parlour.
The secret to this delectable dish is the rich sauce, filled with the umami of Wagyu beef and vegetables. The traditional beef stew starts from careful preparation of Wagyu short plate.
Excess fat is trimmed off and the meat, together with aromatic vegetables and bacon, is steeped in red wine overnight. It is then floured and seared to lock in flavor, then simmered until tender in traditional demi-glace and tomato sauces. Then, while still hot, the beef is further trimmed of excess fat and gristle before being cut to be light on the palate while delivering intense flavor. To ensure that this lovingly and painstakingly prepared beef stew is served piping hot, it is carried to the guest in a covered earthen pot over a small flame.
The moment the lid is opened, the guest is wreathed in the concentrated aromas which waft out with the steam.
The difference is created by slowly sautéing, then simmering, then leaving the ingredients overnight.
The home-cooked version of this dish usually consists of sautéing the rice and ingredients with ketchup. At Shiseido Parlour, we slowly sauté the chopped Daisen chicken thighs, minced onions, and mushrooms, then add tomato paste and ketchup to simmer, followed by letting this mixture sit overnight. This allows the ingredients to getacquainted with one another and form a cohesive whole, and mellows out the tomato’s acidity. When an order comes in, we sauté this mixture with rice, add a final flourish of Edam cheese for gentle robustness and harmony, then serve it in an entrée dish.
With the sophisticated aura of Western style cuisine and a hint of home-cooked comfort, our traditional Ketchup Chicken Rice is a must-taste masterpiece.
Shining in a dazzling golden color, omelette rice is the gateway to success as a chef at Shiseido Parlour.
“Various kinds of Eggs” The variety of egg dishes was so rich that they were listed on menus in early Shōwa period (Shōwa: 1926-1989).
Eggs are very delicate and therefore require daily training to cook properly. The omelet is an egg dish that is difficult to master particularly for the steps from stirring eggs to judging the heat level of the eggs being cooked. The omelet combined with chicken rice, a recipe that has remained unchanged since the restaurant's opening, was once a back-of-the-house menu item made at the request of customers, but was eventually promoted to the grand menu in the name “Omelet Rice.” The Shiseido Parlour style is to garnish it with fried parsley and pour tomato sauce on top.
Our omelette rice brings a happy smile to everyone and is a truly superb cuisine, as it not only tastes great but it also looks beautiful with its glisteningly plump, porcelain surface.
Macaroni au gratin is made in the Shiseido Parlour style using tomato sauce.
Macaroni will be boiled not too long so that it remains somewhat firm and resilient, then immediately soaked in consommé infused with the umami of bacon, onions, and tomatoes, and allowed to rest. This will soften the macaroni to the right degree and allow it to blend perfectly with the sauce. The softened macaroni is then combined with the shrimp, other seafood, and mushrooms and warmed in a pan. It will be transferred to a serving bowl, topped generously with the traditional tomato sauce, sprinkled liberally with Gruyère cheese, and placed in the oven.
The final effect is the fragrant aroma and crispy browning. Now, enjoy it while it's hot.
It is named “Japanese pilaf,” so naturally it should be flavored with soy sauce. Some of you who may think this way expecting a soy sauce taste may find the dish surprising.
The secret of this Japanese-like, yet Western-like flavor is the gravy sauce used for seasoning. This rich sauce, which is concentrated with the flavor and umami of the meat, is slowly prepared over a period of three days using the savory broth of roast beef as its base. Once the pilaf is finished with gravy, it is served in an entrée dish. It will be accented with a generous amount of mitsuba, a refreshing Japanese herb.
This is Shiseido Parlour's unique Japanese-style pilaf based on Western cuisine.
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