Yuzu juice

Strawberry gazpacho with stracciatella is a vivid example of author cuisine, where the freshness of fruits combines with the tenderness of cheese. This recipe is inspired by traditional Spanish gazpacho but uses fragrant strawberries instead of tomatoes, creating a refined sweet-sour harmony. The addition of yuzu adds a refreshing citrus note, while aloe and honey provide a light sweetness. Sparkling water gives an airy texture, and chia seeds add interesting textural accents. The composition is completed by creamy stracciatella and spicy basil, enriching the flavor and giving the dish special depth. This gazpacho is perfect for a summer dinner or gastronomic experiment, impressing with its originality and sophistication.

Vladimir Chistyakov, chef of the Buro TSUM restaurant, shared the recipe with us.

Recipe by Vasily Zheglov, head bartender at Asiatique Kitchen x Bar.

The sweet taste of eel and Jerusalem artichoke is balanced by a delicate cream of cream cheese, sour cream and yuzu juice. A light citrus note refreshes the entire composition without interrupting the taste of the main ingredients. Recipe from the chef of the gastrobar "Kotelnaya" Dmitry Pogorelov.

An exceptionally summer salad from Gallery to Go is delicately composed of only seasonal ingredients: crisp asparagus florets, thin circles of almost milky young zucchini and contrasting red mushrooms slosh around in it. And on top of that, a poached egg is slapped on top, which, once you open it with a fork, will flood the contents of the plate with molten lava of yolk.

Recipe by Andrey Fedoseyev, chef of the Moscow restaurant "Dream Fish.

The 'Lemon' dessert is an exquisite Italian treat that embodies the freshness of citrus and the delicacy of white chocolate. Its history begins with the desire of pastry masters to create the perfect combination of airy mousse and vibrant fruit jelly. The taste of this dessert impresses with a balance of sweetness and tartness, where creamy chocolate harmoniously complements the aroma of yuzu, lime, and lemon. Each spoon reveals new flavor dimensions, while the velvety texture adds sophistication. This dessert is not only a delight for gourmets but also a true culinary masterpiece – its shape mimics the natural beauty of a lemon. An ideal choice for special occasions or simply for enjoyment!

Grilled asparagus with yuzu hollandaise is a gastronomic masterpiece that harmoniously combines tenderness and spiciness. The yuzu hollandaise adds a refined tang and rich creamy flavor that perfectly complements the crispy, slightly charred asparagus. Wasabi adds a subtle heat, while green peas and watercress provide freshness. This dish embodies the balance of Asian and European culinary traditions, with textures and aromas creating true delight for gourmets. The grilled asparagus achieves appetizing caramelization, while the delicacy of rice chips completes the composition, adding a play of textures to the dish. Such a culinary masterpiece is perfect for festive dinners or gourmet tastings.

Chopped tuna with avocado and rice chips is a refined dish that combines the freshness of seafood with the rich flavor of yuzu sauce. This is a modern interpretation of European cuisine with Asian notes. The tender tuna fillet harmoniously pairs with creamy avocado and juicy pomelo, while crispy rice chips add textural contrast. Dressed in yuzu sauce, which unites citrus tartness, spiciness from chili pepper, and umami from fish broth, this salad becomes a true gastronomic masterpiece. The dish is perfect for a light dinner or as an exquisite appetizer on a festive table.

Recipe by Alexander Kan from the restaurant bar "Prozhektor"

The chef of the Moscow restaurant Nobu in a matter of minutes turned several separate piles of seafood and vegetables into an unusually organic tasting and visual gastronomic whole. Although this dish is prepared in a special frying pan - a toban, at home you can experiment with a regular frying pan.

Salmon carpaccio with Asian sauce and popcorn is a refined dish that combines the tenderness of Italian cuisine with rich Eastern aromas. Carpaccio, which originated in Venice in the mid-20th century, is traditionally made from thin slices of raw meat or fish dressed with a spicy sauce. In this version, the dish is enriched with the creamy texture of salmon highlighted by the refreshing tartness of yuzu and the subtle flavor of white miso paste. Smoked mozzarella adds a deep aroma to the dish, while popcorn provides an unexpected crunchy note. This carpaccio is perfect as a light appetizer or an elegant dish for a festive dinner.