Special

Welcome to Chaya!!
In this special section, Chef Yasu is going to display some of the dishes on and off the menu as well as sharing some of his recipes with you.   We hope that this could encourage you to try some of these fabulous dishes   (An example of a Mini Kaiseki) =>
		Mini Kaiseki includes: -Appetizer -Sashimi -Broiled Fish -Fried Dish -Sushi *Look up for the word Kaiseki
~Yasu's Try it Yourself~
There is an old Japanese saying, "Never let your wife taste autumn eggplants." Though sexiest, it shows how delicious eggplants can be in the fall season.   Eggplants tend to be seedless in the fall, which makes it taste much smoother. So let's go ahead and try to make "Nasu no Agebitashi " (lightly fried eggplant appetizer served with fish broth and benito flakes) with Yasu.
Nasu no Agebitashi
1. Pick fresh Japanese or Chinese Eggplants (sold at oriental stores)   2. Cut from the smaller end in 1 inch pieces (may add some knife work to pretty your eggplant), and rinse with cold water   3. Fry the cut eggplant in oil with medium temperature (170 C or 340 F) lightly   4. Prepare the browth with 5 parts tsuyu (broth) to 1 part thin soy sauce to 1 part mirin (sweat rice wine. Boil the mixture, add benito flakes. Fliter out the flakes and let it cold   5. Dip the eggplant in the browth when they are both chill   6. Transfer to small bowls and put some benito flakes on top