Whether you are a vegetarian or vegan year-round, practice Buddhism, or just seek to follow a healthier diet from time to time, Japanese Master Toshio Tanahashi’s shojin-ryori experience will bring inner peace and mindfulness to your spiritual routine.

Shojin-ryori, or more commonly known as Buddhist Temple cuisine, is a vegetarian meal traditionally served at Japanese temples to monks and visiting guests. Combining meditative mindful eating with the freshest and finest ingredients from nature, Master Tanahashi is a pioneer and living example to raise awareness for conscious eating with deep gratitude. In 2015, the master’s forward-thinking cooking philosophy has influenced acclaimed Chef Alain Ducasse, which he passed on his skills and creativity to Chef Ducasse’s restaurant, Plaza Athenée in Paris.

From Nov 20-22 for three nights only at Four Seasons Hotel Hong Kong, Master Tanahashi will use his calming voice to unveil this meditative cooking practice to diners through a simple yet therapeutic sesame grinding exercise, followed by a seven-course vegetarian dinner.

Quality begins at the source. To ensure the shojin-ryori experience is refreshing yet healthy for our body, mind and spirit, Master Tanahashi only works with the finest vegetables grown from Japanese farms that follow natural fermentation processes using no fertilizers and chemicals (the growing process is even stricter than organic vegetables, hence their superior quality!). Having these top-notch ingredients in hands, the master also makes sure all ingredients remain untouched by modern noise-making machines and utensils.

Here is a sneak peek of Master Tanahashi and Executive Chef Andrea Accordi’s culinary masterpiece consisting of 84 exotic plant-based ingredients:

Editor’s Note: All courses in this shojin journey are prepared without the ‘five pungent plants’ (onions, garlic, chives, shallots and Chinese leeks) that are strictly avoided in Buddhist cuisine.

FUKIYOSE – a colourful assortment of Autumn-inspired root vegetables and nuts including chestnuts, Ginko nuts, walnuts, burdock root, lotus root, Kyoto carrots, Mukago potatoes, dried shiitake mushrooms, lily bulbs and Awafu.

MUKOZUKE – Master Tanahashi’s signature Goma-Dofu (sesame tofu) with Handama (Okinawa spinach) in wasabi sauce and chrysanthemum flowers, garnished with Momiji autumn leaves.

WANMONO – a light yet flavourful soup with Japanese lotus root dumpling, okra, Nameko mushrooms, turnip, Mizuna lettuce and a hint of yuzu.

AEMONO – a two-part sweet and sour salad consists of SHIRA-AE, a sweet Japanese mashed tofu salad with selected autumn fruits in miso and sesame paste dressing; and NAMASU, a pickled salad with Daikon (white radish), Kyoto carrots and tomato strips.

AGEMONO & YAKIMONO – a deep fried and grilled dish consists of lily bulb and truffle croquette; purple potato and grape spring roll with pear sauce; with lettuce, broccoli and beetroots.

MESHI – a hearty miso risotto with and Okinawa taro, carrots, enoki mushrooms, potatoes, long beans and rockets in egg plant sauce.

KASHI – this dessert trio consisting of pumpkin, cherry tomato and Mikan orange jelly; baked apple with chocolate and yuzu; and tofu cream with red bean paste, marks a perfect finish to the shojin-ryori experience.

This interactive Japanese Temple cuisine experience and seven-course dinner with tea and sake pairing is priced at HKD3,000 per person plus 10% service charge. Be prepared to enlighten your awareness and senses towards the power of vegetables.

Limited seats available for dinner on Nov 20-22 only. Booking is recommended at +852 3196 8882 / [email protected] to avoid disappointments.
Four Seasons Hotel Hong Kong
Address: The Peak Suite, Level 45, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong
Tel: +852 3196 8882
Website: www.fourseasons.com/hongkong/

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