Category Archives: Dominique Corby

Gastronomic Destinations: French Kappo Dominique Corby in Tokyo!

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Service: Smiling, attentive and so kind
Equipment and Facilities: Overall spotless clean, beautiful washroom
Prices: Slightly expensive (this is Shinjuku in Tokyo!)
Strong points: refined French fusion cuisine mainly based on perfect seasonal Japanese products. Rare sake. Superb wines and champagne. Sublime pairings either with Japanese sake or wines.

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A simple and exquisite noren/Japanese entrance curtain decorated with its Japanese crest!

I’ve always had the ambition to visit Dominique Corby’s first own restaurant he finally opened on March 19th, 2015 in Tokyo after years spent in some of the top establishments in France and Japan including la Tour d’argent in Paris and memorable stints as the Master Chef de l’école Le Cordon Bleu Japon, Chef at la Tour d’Argent in Tokyo, and Chef du restaurant Sakura de l’hôtel The New Otani. Dominique is not only a chef of enormous repute here in Tokyo and all over Japan but also a true gastronomic monument who is always in search of a new and seasonal produce to add to his already infinite palette, be it vegetable, seafood, meat, fruit or spirit/sake/wine.

For more details about Dominique, check the following website (in French)!

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The Man of The House!

In spite of his unnumbered appearances on TV, media and magazines, he has always kept his inborn simplicity and authentic kindness for the utmost pleasure of his clients and friends.
He is never satisfied with his immense knowledge and is always ready to board a plane, train or car to discover new products all along the Japanese archipelago such as the high mountains in Shizuoka in search of real wasabi and green tea, the rugged land of Kochi for its vegetables and a myriad of other locations where his friends, producers, hunters, fishermen or simple citizens, Japanese and foreigners alike, ensure that his kitchen never lacks any ingredient his restaurant is so celebrated for. When you add his rare sake and sublime wines, you nurture the certainty that you will never be disappointed!

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Starting the festivities with a flute of Champagne is naturally a must and what would be better than a nectar by R. L. Legias with his own Japanese crest on the label!

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Prawn mousse with oba/sort of large perilla leaf!

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White Bourgogne, Santenay, Clos des Champs Carafe, by Antoine Olivier!

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Namazu/catfish and sawara/Spanish mackerel seared with shio konbu/salted Japanese seaweed!

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A glass of rare sake called “Kamenoo Kurabu”!

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Created with Kame Sake Rice Grown by five different farmers by Takeno Brewery in Kyoto. Bottled on January 27th 2015. Alcohol: 16 degrees!

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Chilled kabocha soup, kurozu/black rice wine, kogashi, ikura and amago trout roe!

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White Bourgogne: Domaine de la Bongran, Cuvee E.J. Thevenet by Thevenet & Fils in Quintain, Saone et Loire!

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Shark fin chawanmushi/Japanese salted pudding with momiji ororoshi/grated daikon and chili pepper!

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A red Bordeaux with an original label sporting a crane made with folded paper in origami style!

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90% Merlot and 10% Cabernet Franc. Bordeaux Origami by Famille Capdevielle Proprietaire!

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Sauteed calf liver and ballantine!

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Steamed rice and scallops paired with its sake!

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Mitake Honten Brewery in Hiroshima Prefecture: Jinriki Kimoto junmai! Jinriki Sake Rice milled down to 85%. Unfiltered. Genshu (no pure water blended in). Bottled on July 16th, 2013!

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And the dessert: Nanashi japanese pears, Kyoho grapes, kyoho grapes sherbet, tomadillo on Fromage Blanc Mousse!

Fusion cuisine at its best! A real adventure!

FRENCH KAPPO DOMINIQUE CORBY
(フレンチ割烹 ドミニク・コルビ)

160-0007, Tokyo To, Shuinjuku Ku, Araki Cho, 9-7, Nao Building, 1F
〒160-0007 東京都新宿区 荒木町9−7 ナオビル1階
Google map
Tel.: 03-6457-8899
Opening hours: 18:00~24:00
Dinners until 21:30 (last orders), Wine and a la carte bar until 24:00
Fixed menus at 8,000, 10,000 and 15,000 yen
Reservations highly recommended for dinners. Do make a point to call beforehand!
Holidays: indeterminate (check on the phone, first!)
Credit cards OK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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M2 Labo Shizuoka Products Recipe by Dominique Corby at Le Cordon Bleu 2: Low Temperature Baked Amago Trout, Cream of Shizuoka Vegetables and Thick Soy Sauce Jelly

On Thursday 26th , 2014, I had the pleasure to attend to a special event organized by my good friend, Dominique Corby, Headmaster of the The Cordon Bleu French Gastronomy School in Tokyo and Kobe, who demonstrated his recipes with Shizuoka Products in front of famed magazines, media and gastronomes!

This is his second recipe!

All the products used by Dominique Corby were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Vegetables were produced by Nagomi Farm in Fujinomiya City and the Amago Trout was raised in Shuzenji, Izu Peninsula in Shitayama Fish Farm!

As i said before I always make a point to come very early to such events to be able to catch pictures from the “Scene behind”!
I found Dominique in a very Japanese accoutrement!

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The team!
Most of the food had to be prepared beforehand for the party on the 3rd floor following the demonstration on the 1st floor. That is when you a superlative team the likes of which Dominique has the luck to be graced with!

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The vegetables used this time were organic vegetables grown in Fujinomiya City at the foot of Mount Fuji!

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The amago trout raised by Shitayama Fish Farm in Shuzenji, Izu Peninsula, were first dressed into large fillets which were baked at only 38 degrees for over 40 minutes.

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The fillets out of the oven!

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Before the live demonstration all attending gastronomes and reporters were provided with Shizuoka material by the Shizuoka Government!

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Very attentive audience!

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The amago was then mounted on a Cremeux de Legumes/Vegetables creamy Paste with Organic vegetables grown by Nagomi Farm in Fujinomiya City.

A thick jelly was prepared with dashi and soy sauce to cover the fish and add a finishing seasoning touch!

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The whole demonstration aligned for photographers!

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Later everyone met on the third floor to enjoy the recipes and discuss them in earnest!

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Little jewels!

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Amago Cuit a basse temperature, Cremeux de Legumes de Shizuoka, Gelee epaisse de dashi au Shoyu!
Low Temperature Baked Amago Trout, Cream of Shizuoka Vegetables and Thick Soy Sauce Jelly!

Thank you Dominique!

M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE

LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052
Dominique Corby on FACEBOOK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

M2 Labo Shizuoka Products Recipe by Dominique Corby at Le Cordon Bleu 1: Light Vegetables and Soy Milk soup, Onsen Tamago, Wasabi Espuma, and Amagi Shamo Chicken!

On Thursday 26th , 2014, I had the pleasure to attend to a special event organized by my good friend, Dominique Corby, Headmaster of the The Cordon Bleu French Gastronomy School in Tokyo and Kobe, who demonstrated his recipes with Shizuoka Products in front of famed magazines, media and gastronomes!

All the products used by Dominique Corby were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Amagi Shamo Chicken is extravagant meat produced by Horie farm in Shuzenji, Izu Peninsula. Vegetables were produced by Nagomi Farm in Fujinomiya City and the whole fresh wasabi were cultivated by Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

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I always make a point to come very early to such events to be able to catch pictures from the “Scene behind”!
I found Dominique in a very Japanese accoutrement!

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The team!
Most of the food had to be prepared beforehand for the party on the 3rd floor following the demonstration on the 1st floor. That is when you a superlative team the likes of which Dominique has the luck to be graced with!

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The vegetables used this time were organic vegetables grown in Fujinomiya City at the foot of Mount Fuji and wasabi grown in Utogi, Shizuoka City!

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The work table with the Amagi Shamo Chicken from Shuzenji, Izu peninsula!

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Dominique had decided to prepare the chicken in the simplest way possible as to preserve its true taste.
The chicken is actually partly fed with wasabi leaves.
So, the chicken was cooked with wasabi leaves inside airtight bags so as to preserve all its aromas and tastes!

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Delicate work!

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The cooked chicken out of the oven!

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A soup was being prepared with all ten organic vegetables and wasabi!

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It was then filtered!

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I was naturally offered to taste it!
A real soup of vegetables reminding me of Mom’s when I was a kind! You cn’t replace the true taste of vegetables!

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Espuma sauce was prepared with wasabi stems and leaves cooked in soy milk!

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Plenty of wasabi was grated!

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I had the pleasure to taste the whole dish before everyone in a cup filled with the soup, a onsen tamago/Japanese-style poached egg, amagi shamo chicken and a dollop of freshly grated wasabi!

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The demonstration was a collaboration between Dominique Corby and Tateru Yoshino of the star-studded Restaurant Tateru Yoshino in Tokyo!

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Dominique working with the Shizuoka vegetables during the demonstration!

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All the recipes for the photographers!

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The official recipe presented in a Haviland plate for the magazines!

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The extravagant presentation at the party with freshly grated wasabi!

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Thank you Dominique!

M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE

LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052
Dominique Corby on FACEBOOK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Shizuoka-raised Amago Trout Recipe by Dominique Corby at Le Cordon Bleu Japan, Inc., Tokyo in Collaboration with M2 labo Inc.!

All the products used by Dominique Corby were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Amago trout is a Red spotted masu trout in English and comes into two different sizes at Shimoyama Trout Farm in Shuzenji, Izu Peninsula, Shizuoka Prefecture!

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The trout raised at Shimoyama Trout Farm are raised along wasabi water fields in Shuzenji, Izu peninsula in a totally organic environment!

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Organic vegetables from Nagomi Farm at the foot of Mount Fuji!

Dominique had conceived the recipe as simple as possible and with other products from Shizuoka including organic vegetables from Nagomi Farm!

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He also used fresh wasabi directly sent by Maru Ichi Fram in Utogi, Shizuoka City, whose plants were awarded the best wasabi in Japan Prize last year!

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An international class was admiring products they saw for the first time!

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Dominique had even prepared a collection of photos of the wasabi fields in Utogi for them!

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The ingredients!

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Dominique first seasoned the fish very lightly.

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He grated and prepared wasabi for the sauce and the garnish.

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He prepared a cream with shungiku/spring chrysanthemums, komatsuna and wasabi to which he added fresh cream later!

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He then rolled the amago trout in filtered flour to cook them in meuniere fashion with olive oil and butter!

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The fish were then poeled/sauteed carefully!

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More organic vegetables were used for the garnish including Japanese long leeks, green broccoli, red broccolini, wasabi stems, radishes and so on!

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Et voila!
Shuzenji Amago Trout sauteed Meuniere with organic vegetables and wasabi stems, shungiku, komatsuna and wasabi cream!

M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE

LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052
Dominique Corby on FACEBOOK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City