SPRING

2. Shingo SONOBE, the young owner of Yamabana Heihachi-Jaya : CLAM CLEAR SOUP

CLAM CLEAR SOUP

Chef's Comment
An exquisite spring soup with seasonal clams and ichiban dashi. The green color of kinome gives a vivid impression.

Ingredients( for 4 persons )

  • ・8 clams (50g each)
  • ・4 leaves kinome, a young leaf of
    the Japanese pepper tree
  • ・450cc clam broth
  • ・150cc ichiban dashi
  • ・1/4 tsp salt
  • ・1 tbsp sake, 1/2tsp sake
  • ・pinch of pepper
  • ・200cc stock
    (Ichiban dashi with tasted with salt
    and light soy sauce)

Recipes

  • 1. Clean clams with cold water. Put them and water in a pan and boil.
  • 2. Pick them up once they open one by one. Shell the clams and season with 1 tbsp sake
    and ichiban dashi.
  • 3. On one side of a shell place two pieces of clam meat. Cover with the other side
    of the shell.
  • 4. Strain 1 and dilute it with ichiban dashi. Add salt and heat. Add 1/2 tsp sake and
    pour onto 3.
  • 5. Garnish with kinome and sprinkle with a pinch of pepper.

the young owner of
Yamabana Heihachi-Jaya

Shingo SONOBE

<Profile>

Shingo SONOBE, the young 21st owner of Yamabana Heihachi-Jaya, was born in Kyoto in 1970. He graduated from university, trained at a Japanese restaurant for three years and then took over his family’s restaurant. Now while he works as manager and chef at his restaurant, he chairs the Food Education Curriculum of the Japanese Culinary Academy. He engages in various committees such as Kyoto Ryori Mebaekae Kai, a committee to Promote Food Education Curriculums to Learn About Japanese Cuisine, as director. Through his profession, he devotes himself to food education for children. He also works hard to improve culinary knowledge and skills and received a prize for excellent young craft workers from Kyoto City in 2006.

<Store information>

Yamabana Heihachi-Jaya ーEstablished in Tensho era, in the end of 16th century. ー
Heihachi Tea House Inn, established in 1576, is located along the Takano River overlooking Mt.Hiei in the East.
In its Japanese garden you can enjoy cherry blossoms in Spring and colorful leaves of maple trees in Autumn.
At the entrance of Heihachi Tea House Inn stands four-hundred-year old Kigyumon Gate,which was transferred from a Zen Buddhist temple.
The waitresses, dressed in the same style as in old days, welcome you at the gate.