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Luiz Hara

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Flourless Chocolate Cake with Armagnac Prunes

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Lunch

Salmon and Passion Fruit Tiradito, Crispy Sweet Potato & Espelette Pepper

Prawn Moqueca & Coriander Rice Donburi

Nikkei Sea-Bream, Yuzu & Green Jalapeño Rice Cooked in Clay Pot

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Supper

Nikkei Sea-Bream, Yuzu & Green Jalapeño Rice Cooked in Clay Pot

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Featured Recipe

Flourless Chocolate Cake with Armagnac Prunes

5th January 2018 By Luiz Hara Leave a Comment

This cake, although not Nikkei in its own right, is a rich and chocolatey dessert that works a treat with Japanese Matcha ice cream. There is something about green tea and dark chocolate that together create an alchemy only a few desserts can claim. This cake can be made a couple of days in advance,…

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Luiz Hara is a former banker turned Le Cordon Bleu chef and supper club host. He is a Great Taste Awards judge, food & travel writer, and author of “Nikkei Cuisine: Japanese Food the South American Way”. Luiz is currently working on his second cookbook “The Japanese Larder: Bringing Japanese Ingredients into Your Everyday Cooking” which will be published in Autumn 2018.

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Prawn Moqueca & Coriander Rice Donburi

Salmon and Passion Fruit Tiradito, Crispy Sweet Potato & Espelette Pepper

Flourless Chocolate Cake with Armagnac Prunes

Nikkei Sea-Bream, Yuzu & Green Jalapeño Rice Cooked in Clay Pot

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Luiz Hara is a former banker turned Le Cordon Bleu chef and supper club host. He is a Great Taste Awards judge, food & travel writer, and author of “Nikkei Cuisine: Japanese Food the South American Way”. Luiz is currently working on his second cookbook “The Japanese Larder: Bringing Japanese Ingredients into Your Everyday Cooking” which will be published in Autumn 2018.
Many of the photographs are from the Nikkei Cuisine coobook by Quarto Publishers, and were shot by Lisa Linder.

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