KOMATSUBAKI is the alliance between Sushi and Kaïseki (traditional classic or vegan Japanese cuisine), a refined and creative gastronomy. The chefs propose a cuisine with emphasis on fish, shellfish, seafood and vegetables, cuisson juste and subtle seasonings.
Unique tasting menus are based on the catch of the day and the best seasonal products.
In Japanese, "Omakase" translates as"Chef, I rely on you."
At Komastubaki, you may rely on the skills of our Chefs to prepare the best possible dining experience for you. This is more than a tasting menu, as our Chefs will aim to surprise you each time with new taste sensations.
The Chefs will take your tastes, allergies and dietary restrictions into consideration, and will use the best, fresh and seasonal ingredients in preparing your meal.
"Omakase" is, without a doubt, the best possible way to experience Komastubaki's cuisine.
The best known Japanese Cuisine
'Sushi' is literally translated as 'rice vinaigrette' with the implication that the rice ball is topped with raw, marinated or cooked fish.
Originally, Sushi was a side dish. It gradually became a meal to itself. It was not until the Edo period (1603-1867) that Sushi began to be classified into categories such as chirashizushi, nigirizushi, oshizushi, inarizushi, futomaki, hosomaki, temaki, etc.
Originally, this conservation technique suited the populations who lived far away from the coast. In the Muromachi period (1392-1573), the Japanese discovered that fermented rice produces lactic acid promoting the preservation of food. The sushi rice was merely a means of preserving the fish: layers of carp and rice were alternated in jars sealed by a lid. The fish was left to ferment for up to one year. People would then eat the fish and throw away the rice! !!
Around 1640, the inhabitants of Edo (today's Tokyo) had the idea of adding rice vinegar to accelerate the fermentation process. People loved the fish-rice-vinaigrette combination. Sushi was born!
In the 19th century, the presentation of sushi evolved. The sliced fish (neta) was no longer wrapped in rice, but placed on a little pressed ball of rice (shari) of oblong shape. This is what we call nigirizushi, literally sushi pressed by hand. This has become the most common way of eating sushi.
In Japan, an "Itamae" chef is an artist, and an expert in the preparation of sushi. This master of the art of making sushi abides by a philosophy based on visual aesthetics, balance of flavors and seasoning. He also has to ensure perfect hygiene. This requires years of experience.
Classic Japanese Cuisne
Kaïseki cuisine refers to a traditional form of Japanese cuisine. It consists of several dishes served successively or together, and requires skills and techniques comparable to the grand gastronomical Western cuisine. These individual dishes are often small and harmonious.
The food served during the tea ceremony is called Kaïseki in Japanese, which literally means "a stone in the chest".
Its origin is retraced to Japanese monks practicing asceticism who would press heated stones to their stomachs in order to stave off the pangs of hunger.
Hence « Kaïseki » means a light meal served in classic form or "Shôjin". This type of meal has had a great influence on Japanese food culture.
Nowadays, Kaïseki is considered as the art of seeking the harmony of tastes, texture, appearance and colors of food.
This is why only fresh (and often local) ingredients are used. They are prepared in a variety of ways to enhance their flavors. Then they are presented as individual dishes to magnify their aesthetics and the seasonal theme. They are often presented as a composition made with branches and flowers, as well as trimmings to evoke animals or plants.
Shôjin ryôri :
" Zen Cuisine "
"Shôjin ryôri" refers to the vegan cuisine based on Buddhist principles that prohibits the killing of animals. All meat and fish products are therefore excluded from the meal.
"Shôjin" is the Japanese translation of the Sanskrit "vyria", meaning "to possess goodness and to remove evil", while "ryôri" signifies cuisine.
The first Japanese Buddhist priests who studied in China in the 9th century, transmitted the vegetarian cooking practices of Chinese temples in strict accordance with the teachings of the Buddha. In the 13th century, one of the many impacts that Zen had on Japanese eating habits was manifested by the Sadô, the Japanese tea ceremony.
Originally, Shôjin ryôri excluded "root vegetables" (such as potatoes, carrots, onion, garlic, leek and asparagus) because their odor and lingering taste were not conducive to meditation. Also, picking these plants lead to their 'death' since their bulb was eaten.
This cuisine focuses on the use of seasonal products (one lives in harmony with the seasons through what one eats).
Behind its apparent simplicity, "Shôjin ryôri" reveals a deep philosophy and creates an harmonious synergy between the one who grows the product, the one who prepares it, and the one who eats it. Shôjin ryôri also invites us to enjoy eating with full awareness: in a simple bowl, a cosmic representation of the world as a whole can be seen where all things are connected and interdependent.
Eihei Dogen, founder of Zen Soto, formally established "Shôjin ryôri" or Japanese vegetarian cuisine.
He laid down the rules for establishing the dietary habits of a strictly vegetarian life as a means of engendering meditation.
He wrote the following about the Zen attitude regarding food:
"When preparing food, it is essential to be honest and respect each ingredient, whether raw or refined. (...) A rich and creamy soup is not superior to a broth of wild herbs. (..) »