Mizkan sauce (Japanese seasoned vinegar)

Pavel Khorsov, brand chef of the restaurant "Fish Manufactory No. 1", shared the recipe with us.

The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.

Recipe from Taras Kirienko, chef of the wine bar Touche.

The taste of beetroot soup from the chef of the Villa della pasta restaurant on Pyatnitskaya, Anatoly Malyshev, is masterfully adjusted - it maintains the ideal balance of tradition and originality. The first is provided by silky beetroot broth, potatoes and fresh cucumber, cut into old-fashioned strips. The second is provided by boiled veal, soy sauce and - ta-dam! - Japanese rice vinegar mitsukan, which immediately establishes a family connection between this beetroot soup and miso soup.

Recipe by Chizuko Shirahama, concept chef of "Ku: ramen-izakaya-bar". Home recipe of Chizuko Shirahama's family, wife of restaurateur Denis Ivanov. This is how her mother prepares the salad in Nagano, and Chizuko herself is sure that it is originally a Russian salad, a paraphrase of Olivier. And although chef Vadim Malkov adapted the recipe somewhat, it still has echoes of the New Year's salad and Asian motifs.

Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.

Recipe by Kuznya House chef Ruslan Zakirov.

Andrey Nesterenko, chef of the Chinook restaurant, shared the recipe with us.

The chef of the cafe "Cosmos" shared the recipe with us.

The recipe was shared by the chef of the Fishop cafe Timur Abuzyarov.

Recipe provided by Cutfish restaurant chef Glen Ballis.

Recipe provided by Cutfish Chef Glen Ballis.

Salmon ceviche with Ponzu sauce is a refined dish rooted in traditional Spanish cuisine with Japanese flavor influences. Tender slices of fresh salmon are infused with the vibrant, multifaceted Ponzu sauce that harmoniously blends citrus freshness and the rich depth of soy sauce, complemented by mirin and bonito flakes. The sweetness of orange highlights the fish's tenderness, while cherry tomatoes add a light tanginess. Arugula and olive oil lend sophistication to the dish, creating a balance between bright and fresh notes. This dish not only pleases the eye with its colorful presentation but also captivates the palate – light, refreshing, elegant. Perfect for summer evenings or special occasions when you want to indulge in something truly refined.

Mixed salad with green apple and pickled shallots is an elegant combination of freshness, sweet-sour notes, and delicate texture. This recipe is inspired by Italian cuisine, where the harmony of flavors plays a key role. Crispy leaves of romaine, iceberg, and lollo rosso complemented by peppery arugula create the perfect base. The green apple adds a refreshing tartness while the pickled shallot combined with honey-lemon dressing gives the dish a refined depth of flavor. Light yet sophisticated, this salad makes an excellent accompaniment to main dishes or a standalone gastronomic delight. It is perfect for a summer dinner or light lunch, filling every moment with flavor.

Tuna furikake in mustard sauce is a gourmet dish that combines a crispy coating with the rich aroma of Dijon mustard and a sweet hint of pear. The origins of this recipe trace back to modern fusion cuisine trends, where Japanese ingredients like furikake harmoniously blend with European sauces. The taste of the dish is a contrast between the crunchy crust and tender, juicy tuna infused with an exquisite sauce with a slight spiciness. Perfect for serving at a dinner party or as an elegant appetizer in a restaurant. Slices of tuna laid on pristine white sauce create a picturesque composition worthy of gastronomic art. Serving with sliced onions adds freshness and the finishing touch of sophistication.