POACHED SHRIMP IN COCONUT CREAM CURRY (THAI)

APPLE GALETTE WITH SWEET TAHINI FILLING

SMOKED PAPRIKA AND SHERRY VINEGAR BBQ SAUCE

TAMAGOYAKI

ALMOND BISCOTTI WITH DARJEELING TEA LIQUEUR

LA CASITA (DAIKANYAMA)

BAKED EGGS ON HASH BROWNS WITH GLAZED BACON

RESTAURANT: TORO GASTROBAR (HIGASHI-GINZA)

PARMESAN RISOTTO WITH WHITE WINE

BANANA CAKE (+ PENUCHE FROSTING)

FLOUR TORTILLAS

VIETNAMESE COFFEE AND DARK CHOCOLATE SHORTBREAD COOKIES

MEATBALLS WITH MINT AND QUINOA

RESTAURANT: MAC’S CARROT

SHRIMP SCAMPI WITH PASTA

DIJON MISO DIP/SPREAD

TURKEY FRAME SOUP WITH LENTILS

HOMEMADE TOMATO SAUCE

RESTAURANT: CHIPAO MARATAN (AKASAKA)

SWEET POTATO & MANCHEGO TORTILLA with CORIANDER MOJO

RESTAURANT: SHIRUBE (SHIBUYA)

MOROCCAN STEW WITH KABOCHA

SHOGAYAKI – GRILLED PORK WITH GINGER

WHITE BEAN RAGOUT WITH GARLIC TOAST

SHAKSHUKA (+ TOMATO SAUCE)

JAPANESE CURRY UDON

MEDITERRANEAN SALAD