Experience innovative Japanese cuisine at aqua kyoto

Posted on June 18, 2014

Last week we introduced aqua kyoto head chef Paul Greening and spoke of his innovative approach using fine regional produce, inspired by the purity of Japanese cuisine. Few dishes better characterise that approach than this dish of Crab salad with tomato dashi soup bubble and seaweed.

Dorset crab is carefully hand-picked to provide large even flakes, then mixed with a seaweed chosen for its deep, almost nutty flavour and firm texture. The salad is then topped with a cleverly-made edible bubble (Paul’s exact technique is a closely-guarded secret!) containing tomato dashi – a light, cleansing traditional Japanese stock which in many dishes is used just as a base but here is an integral component in its own right.

Once the diner has appreciated the artistry of the bubble, it can then be cut into, releasing the soup over the salad and dressing it. The resulting combination is a classic and clever example of umami – the revered ‘fifth taste’ after sweet, sour, salty and bitter, best described as ‘savoury’ – try it, and you will see what we mean!

To try this dish and experience Paul’s cuisine for yourself, book a table at aqua kyoto on the About Us page. Then do let us know what you think in the Comments!