Page 87 - CWA MAY-JUNE 2020-v2

14. steak & sous-vide abalone with light brown butter GO + JAPAN
sauce: In Japan, there's a tradition to eat porridge using
seven vegetables on 7th January, but in Ise-shima region,
they used seven seaweed instead, because of the sea nearby

Chef Hiroe Higuchi is the first female executive chef in 69
years history of Shima Kanko hotel, also Miyako-hotel and
resort group. She’s also the mother of two boys

whole hotel team, Chef Hiroe Higuchi reminisces.
“Since thousands of the years ago, this area is
considered as sacred land and supplying Ise-ebi
and abalone to the emperors.” She smiles. Chef
Higuchi succeeded signature Abalone steak, and
developed in her own way. Chef Takahashi braised
abalone with Japanese sake and radish for 3 hours
for the soft texture and sweetness. She keeps the
recipe, but added seven seaweeds to the original
Shima Kanko Hotel was established in 1951 in beurre noisette sauce to supply the sea aroma
Mie prefecture, known to the world as Group of missing from long cooking hours. Also, for fresh
seven summit venue in 2016. For the Japanese aroma and chewy texture like abalone sashimi,
foodies, this is one of the sanctuaries of local she sous vide the abalone at 57 degree Celsius,
gastronomy that use luxurious seafood such and served with umami-rich asparagus and local
as Ise-ebi (Lobster) and Abalone. 40 years ago, pearl barley risotto for some additional ‘bites’
5th executive chef, Tadayuki Takahashi started and serve the abalone in two ways. Together with
using local seafood in the dishes which was young kitchen staff, she also started visiting many
raved by the French maestros who tasted it, such producers. “I would like to cater the passion of the
as Chef Paul Bocuse and Chef Joel Robuchon. producers to the dishes”. She holds lunch event
inviting the producers every month, connection
“‘Cooked but fresh, transformed but natural’ the diners to the producers. This is her way to
th
was his motto” 7 Executive Chef who leads the hand over local gastronomy to the next generation.
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