A Taste of bushi-tei

In the cold season, hot dishes with white sauce taste better. Today, Chef Seiji “Waka” Waka-bayashi of bushi-tei, a popular French restaurant in San Francisco’s Japantown, introduces hot kabocha squash gratin with hot white sauce.

Ingredients (serves four)

Kabocha squash (ones from Hokkaido are the best).....1/2
Onion...1/2
Bacon...3 slices
Olive oil.....50 CC (3 tbsp.)
Butter.....30 g (2 tbsp.)
Flour.....40 g (2/5 cup)
Milk.....2~2 1/2 cup
Shredded cheese.....1 ounce
Salt and pepper.....to taste

With the winter season just around the corner, Chef Seiji “Waka” Wakabayashi of bushi-tei, a popular French fusion restaurant in San Francisco’s Japantown, introduces a popular winter cheese fondue dish.

Ingredients (serves four)

Gruyere cheese — 1/3 pound
Emmenthaler cheese — 1/3 pound
Cornstarch — 1 tbsp
Garlic — 1 piece
White wine (dry) — 1 cup
Kirsch (cherry brandy) — 1 tbsp
Salt and pepper — to taste
French bread — to taste
Vegetables (zucchini, bell pepper, carrot, potato, mushroom, broccoli, cauliflower, pumpkin) — to taste

Chef Seiji “Waka” Wakabayashi at popular French fusion restaurant bushi tei in San Francisco’s Japantown introduces a non-dairy vegetable soup.

Today he uses potatoes, but you can also carrots, English peas, and pumpkins. This soup is a good alternative to baby food, and a great vegetarian dish.

Ingredients (serves four)
Potatoes......................................4
Water.................................8 cups
White onion...............................1
Olive oil...........................1/4 cup
Good quality salt................1 tbsp

Saury pikes (sanma) are in season. Chef Seiji “Waka” Wakabayashi at the popular French fusion restaurant bushi tei in San Francisco’s Japantown introduces a marinated saury pike dish with refreshing orange flavor.

Chef Seiji “Waka” Wakabayashi at bushi-tei in San Francisco’s Japantown introduces French fries with a crunchy outside but tender inside. With a few extra steps, you can enjoy great home-made fries.

by Chef Waka
of bushi-tei

Ingredients (serves two):

Pork (loin or sparerib).....8 oz.

Good salt & pepper....To taste

Marinade (olive oil, 3 tbsp.; honey, 1 tbsp.; balsamic vinegar, 1 tbsp.; 1/2 piece of thinly sliced garlic; and an ounce (30g) of thinly sliced ginger)

(1) Salt and pepper the pork and line it in a container.

(2) Mix the marinade and pour it on the pork.

One of Japantown’s premier restaurants, bushi-tei offers fine dining by Chef Waka. This week, in place of the usual recipes, Chef Waka introduces three refreshing homemade juices for the summertime. These juices come in different flavors and styles with vegetables and sherbets.

by Chef Waka of bushi-tei

One of Japantown’s premier restaurants, bushi-tei offers fine dining by Chef Waka. Today we have two dishes, one being a cabbage and bean stew for rejuvenating the body and soul. Then try making these cabbage rolls with the leftover ingredients!

Ingredients for Stew (serves 2)

Cabbage...............1/6 a head
Carrot.............................(1)
Potatoes...........................(2)
Kidney beans...........1/2 cup
Bouillon (1 cube, chicken is best)
Butter.............................40g

by Chef Waka of bushi-tei

One of Japantown’s premier restaurants, bushi-tei offers fine dining by Chef Waka. Today’s recipe is a pork dish where the flavor of apples suits the fattiness of the pork. This is a convenient dish because you can make a lot of boiled pork and if you store it in its juices, it will keep for three weeks. Try making it at home today!

by Chef Waka of bushi-tei

One of Japantown’s premier restaurants, bushi-tei offers fine dining created by Chef Waka. Today’s recipe is a dessert with lemon flavor that is perfect for the summer season. Chef Waka serves this at bushi-tei on special occasions. You will need a 3” 24-hole muffin tray for this dish. Try making it at home today!