WAGYU SUKIYAKI [Japan] [Hideki Hiwatashi] [greatbritishchefs] [nabemono, hot pot, steamboat, ya-hon, huo guo, thai suki, lau, cu lao, mookata, jeonkol, chongol]
A comforting Japanese beef sukiyaki recipe from Hideki Hiwatashi featuring mixed…
This stunning Chilean sea bass recipe from Hideki Hiwatashi is drenched in a fantastic miso sauce made with Champagne, yuzu and white miso. A fantastic fish recipe which is bound to impress.
We enlisted the help of Sake no Hana head chef Hideki Hiwatashi and Oliver Hilton-Johnson from Tengu Sake to find out how these two ingredients go hand in hand.
This fantastic sashimi recipe showcases the succulent flesh of hamachi, or yellowtail. Including a luxurious truffle sauce recipe, this vibrant Japanese sashimi by Hideki Hiwatashi makes a beautifully elegant fish starter for a dinner party.
Hideki Hiwatashi's Teriyaki lamb recipe celebrates spring ingredients, from juicy lamb cutlets to broccoli and asparagus. These grilled lamb chops make a fantastic and low-carb dinner dish.
This glorious cod tempura uramaki recipe, from Sake no Hana chef Hideki Hiwatashi is full of contrasting textures and flavours.
A fantastic sushi recipe from Hideki Hiwatashi showcasing the beautiful flavour of Wagyu. Discover how to make sushi with this striking beef recipe, a luxurious canapé which is bound to impress.