MICHELIN Guide Collaboration with

Masaharu Shimamura

Oyster with Miso Dengaku sauce with Rémy Martin XO By Chef Masaharu Shimamura

Masaharu Shimamura, the Owner-chef of Unkaku was awarded a MICHELIN Green Star and MICHELIN One Star in MICHELIN Guide Kyoto Osaka 2023.

 

He was born in Wakayama, Japan. He trained in a Japanese restaurant, and in 2005 he established Unkaku in Osaka.

 

He is also active in conservation activities as an owner of the Society for the Consideration of Fish, founded with the aim of ensuring a supply of fish in the future. As such, he works with producers and university professors in striving to achieve an aquaculture that does not burden the environment. His well-known ‘small sea bream’ cuisine conserves ocean-growing fish by using only fish that are certified as sustainable.

Your impression of Rémy Martin XO

Aged, subtly round, smooth scent.

 

How does your recipe and its ingredients match with Rémy Martin XO? What flavours are revealed?

I thought the rich and creamy oysters would pair well with the aged and rich taste of Rémy Martin XO. It is a great opportunity to introduce to the world that the fragrant scent of miso and Rémy Martin XO are perfect much.

« It is a great opportunity to introduce to the world that the fragrant scent of miso and Rémy Martin XO are perfect much.  »

01

INGREDIENTS

Oyster with Miso Dengaku sauce with Rémy Martin XO By Chef Masaharu Shimamura
INGREDIENTS

4 pieces oysters
1 leek
Wheat flour
Chili pepper powder
10ml soy sauce
10ml mirin (sweet sake)
10ml rapeseed oil
10ml water

For the Miso Dengaku sauce:

10g Shiitake mushroom
10g leek
10g dried figs
10g red miso
10ml to15ml water
10g  rapeseed oil

 

02

Method

STEP 1
For the miso sauce: chop the shiitake mushrooms, a leek, and dried figs and fry them slowly in rapeseed oil.

STEP 2
When the leeks have softened, add miso and stir-fry. Add some water to adjust the paste.

STEP 3
Wash oysters and wipe water. Cut leeks into easy to eat size, and make notches.

STEP 4
Stir-fry oysters and leeks in a pan, and once cooked, add water, mirin (sweet sake), and soy sauce and mix.

STEP 5
Put oysters and leeks on a dish, and top with Miso Dengaku sauce.

STEP 6
Add finely chopped leeks and powdering chili pepper powder a little.

Serve with a glass of Rémy Martin XO.
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