Page 18 - seniors today August issue

Hajime Daigo
“Pay homage to nature” says Hajime.
Universe, harmony, circulation, life and love
describe the chef ’s culinary philosophy. His
greatest inspiration is the interconnectedness
of things. Hajime has achieved three Michelin
stars in the shortest period of time in the history
of Michelin ratings.
Combining French classics with his Japanese
heritage, Chef Hajime Yoneda is a meticulously
skilled culinary master. Transitioning from
being an electronic components designer to
becoming a professional chef, he has an artist’s
eye and a poet’s vision of the world. A painter,
Hajime’s food is pure art. He is deeply affected
by the equilibrium and harmony that exist in
nature. The 2019 menu called Chikyu Tono
Taiwa or ‘Dialogue with the Earth’, includes
Hajime
Elegance at Hajime
approximately seventeen dishes, some of which
are evocatively called:
Life - cauliflower, black olive, tomato and rice;
Inshore - seaweed, sansho, hatcho miso, white
kidney beans;
Mountain – rizoni, asparagus, broad beans,
romanesco broccoli, green beans;
Assimilation and Destruction – avocado, Asian
hazel, pumpkin, black pepper.
His reverence for nature is reflected in the
most innovative and beautiful dish that I
have ever seen or eaten. Called ‘Chikyu’ or
Earth, it represents the cycle of life, and the
reconstruction of the planet in miniature,
through hundred and ten different vegetables,
grains, herbs and sea foam. “Fallen leaves from
the forest enrich the earth, and the nutrients
flow into the sea,” he explains. His aim? To show
a culinary story about nature and time.
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Nomura Yoshiko, who founded the two-Miche-
lin-star Daigo in 1950, remained the Okami, or
lady of the establishment, until recently. Family
run, the current Okami, Nomura Satoko, keeps
the tradition of Japanese hospitality alive and
Nomura Daisuke, the head chef, is one of her
three sons.
Seated in traditional style in one of the eight
sparsely furnished private dining rooms, with
a large glass window looking into a garden,
we feasted on fifteen jaw-dropping, artistically
crafted courses served Kaiseki style. From bite
size nibbles, to a hearty bowl of soup with rice
and mushrooms, each plate was decorated keep-
ing in mind Buddhist principles and aesthetics.
Ceramic dishes and lacquer bowls coordinated
beautifully with food, heightening the sensory
experience of eating and fulfilling Daigo’s mis-
sion to stimulate the five senses with each bite.
Seasonal delicacies at Artistic treats
Delicate bites of different tofu preparations - a
Daigo speciality - soya, matcha and seasonal
Japanese fruits and vegetables, are designed to
allow the diner to appreciate the Tanmi or the
subtlety of flavours, which progress from lighter
to bolder, allowing you to savour the essence of
each main ingredient.
A vegetarian in Japan
Someone once said Japan is a vegetarian
paradise wrapped in a vegetarian hell! Being a
vegetarian in Japan can be difficult, although
in recent years, thanks to apps such as Happy
Cow, Tokyo Veg Guide and Uber Eats finding
meatless meals has become much easier.
The ever-resourceful Google Translate helps
to navigate the intricacies of the language.
Courtesy JustHungry.com, a vegetarian/vegan
can print a card stating a no meat, fish, dashi,
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