The Fine Art of Japanese Cooking

  Image by, Jorj Konstantinov

 Image by, Jorj Konstantinov


On a Friday night, we had the pleasure of an enriching evening, where the culmination of the experience was a very intimate private dinner. The Secret Room team was invited to Margarethe Yoshida to experience and learn the high art of Japanese cuisine. 'Sure, we did expand our skills this evening! Preparing the exquisite dishes ourselves, under Ms Yoshida's masterful guidance.'

In the show kitchen of their domicile at Grazer Ruckerlberg, everything blends into a culinary 'Gesamtkunstwerk' - the exquisite ingredients, the philosophy of preparation and the arrangement of the culinary enjoyment. All this makes up the culture of Japanese cuisine. 'Easy' in the preparation and yet so masterful in its taste by focusing on the pure essentials. You can find out more about Ms Yoshida on her website:

Our personal favourite: Tartar of tuna and avocado. 

250 g of raw tuna
1 ripe avocado
2 cm ginger
1 St. lemongrass
1 to 2 chilli
1 red onion, finely chopped and briefly peppered in olive oil
fresh coriander, chives
lime juice
Olive oil, salt, pepper

Chop tuna, chilli, ginger, lemongrass, coarsely and coriander. Add Salt and mix together.
Dice and crush the avocado. Chop red onion, chives and mix with the crushed Avocado. Drizzle immediately with a bit of lime juice.  Add the tuna-mix just before plating.