Miyabi International

Miyabi International updated their address.

Veggie pizza
Topped with 3 kinds of cheese, fresh vegetables, fresh tomatoes, onions, olives, spinach, paprika, etc. It is full of juicy vegetables and delicious taste.
The cheese melds all the fresh, vibrant veggie flavors together.
Come and enjoy our veggie!



“Miyabi International brings together investors and Japanese restaurant owners, helping them open restaurants globally. Please message us directly for business enquiries.”

“WHITE”
Big globs of creamy ricotta cheese are scattered all over this pizza. We also use mozzarella, maribo, and grana padano cheese.The milky, slightly sweet flavor is very mild, so keep the red pepper flakes nearby, and sprinkle generously.
WHITE goes very well with honey.


Miyabi International brings together investors and Japanese restaurant owners, helping them open restaurants globally. Please message us directly for business enquiries.

Pepperoni pizza
Pepperoni holds the title for America’s most popular pizza topping because it’s always good. That’s especially true for Pizzanista!’s Pepperoni, which is particularly zesty and well-seasoned.

Pepperoni is an American variety of salami, made from cured pork and beef seasoned with paprika or other chili pepper.

Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American pizzerias.

Hey everyone at this page. I wish you an incredible start to the new year. Full of potential, full of encouragement and a fresh start. This year may have been tough but I hope that this page has given you inspiration and knowledge. I know that it has for me. So just a BIG THANK you to all of you who have shared, inspired or just observed.
“Miyabi International brings together investors and Japanese restaurant owners, helping them open restaurants globally. Please message us directly for business enquiries.”
＃天妇罗＃荒木＃日本＃北海道＃东京＃米其林

Shirako (soft cod roe) tempura with sliced black truffles.

Mr. Araki serves pacific cod’shirako from Hokkaido.
The best season for shirako is winter.

Shirako goes very well with black truffle is not well known by anyone.
This is very rich combination.
luxury dish which you can enjoy only in the winter.

Winter truffle pizza now available!
Pizzanista Tokyo which was opened in Japan this year offering winter truffle pizza for a limited time!
A special winter truffle pizza is made from white sauce, baked onions and mushrooms. Lastly, putting sliced winter truffle and truffle oil. It is very rich.
This limited specialty is available until December 30th!

Tendon is a Japanese traditional donburi dish which consists a bowl of rice toped with tempura. Tempura is a dish of deep fried shrimp, fish and vegetables. Tendon's "ten" means tempura, "don" means donburi which is rice bowl. Tendon is an abbreviation for Tempura-don, but it is popularly called by Tendon. Tenju is used a box instead of donburi, but otherwise it is very similar to Tendon.
Tendon's ingredients are more various than other donburi dishes, Gyudon, Katsudon, Oyakodon. In general, Tendon consists main ingredients, side ingredients and coloring ingredients. Main ingredients are deep fried shrimp, squid or sillago(sillaginidae). Especially, Shrimp tempura is very popular in Japan, it is often called Ebi-ten(shrimp-tempura). Side ingredients are deep fried mixture of vegetables, small shrimp, shell and more called Kakiage. Coloring ingredients are deep fried green bean, shish*to green pepper, eggplant, pumpkin or lotus root depend on seasons.
There are many theories about the origin of Tendon. One of them is that Hashizen in Shimbashi and Sansada in Asakusa stared Tendon in the end of Edo period(1603-1868). Hashizen in Shinbashi closed in 2002, but Sansada is still opening, and is the oldest tempura restaurant of Japan in existence. On the other hand, there is other theory that Nakano in Kanda and Daikokuya in Asakusa starts Tendon in the beginning of Meiji period(1868-1912). Nakano in Kanda closed, but Daikokuya is still opening in Asakusa. Its recipe of sauce for Tempura has not changed since it opened from 1887.
By the way, some restaurants serve a high class Tendon called Jo Tendon. It is added deep-fried big shrimp or conger eel. There are various Tendon except Jo Tendon, Shio Tendon, Kakiagedon, Tentamadon and more. Shio Tendon is seasoned with salt instead of sauce. Kakiagedon has only deep fried mixture of vegetables, small shrimp and shell called Kakiage. Tentamadon is Tempura covered with egg.
There are many Japanese restaurants serving Tendon. Buckwheat noodle(Soba) restaurants, Gyudon and Tendon restaurant chain also serve Tendon. When you travel Japan, it might to be a good idea to eat Tendon. You can experience Japanese culture through it.

What stands out about Pizzanista!?
Our restaurant is unique because we want to make the world a better place by stoking out each guest one slice or pizza at a time!

Today we’d like to introduce you to Arts District’s Pizzanista!.

The first idea of Pizzanista! was germinated in the summer of 2008 when co-founders Salman Agah and Price Latimer spent a month in New York City. After eating their way through New York’s pizza institutions, they wondered why there were so few places selling pizza by the slice in Los Angeles. Shortly thereafter, they recognized a need in the Arts District (where Price has resided since 2004) for a casual, convivial and delicious neighborhood eatery. They located the perfect location in a pre-World War I building next door to Tony’s Saloon and the flagship pizzeria was born in 2011, blending the historic flavor and thin-crust style of New York pizza with California’s abundance of fresh produce and small-batch ingredients.

Our unconventional ethos allows us to operate from a different perspective than a lot of traditional business owners. We are not trying to be something that we are not. We simply aim to authentically actualize a down-to-earth neighborhood watering and feeding hole with excellent food, superior customer service, great music and an enjoyable, hospitable atmosphere where we would want to hang out, and our friends would as well.　

Macaroni and Cheese pizza is a cheese lover's dream.

The buttery macaroni is piled high with a dusting of cracked black pepper. There is a lot of macaroni on the pizza, but the cheesy flavor is subdued. A few shakes of Parmesan is recommended.
It is one of the most addictive pizzas I’ve ever seen: Macaroni and Cheese pizza.

7th Nov The opening day of Pizzanista Tokyo in Harajuku, our pizzas are all sold out! We appreciate it!!
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Skater of the year Owned Pizzeria “Pizzanista” Goes International w/ Tokyo Location

Legendary pro skater and Thrasher's 1993 Skater of The Year, Salman Agah started his own pizzeria "Pizzanista" back in 2010, and has expanded his pizza restaurant from downtown Los Angeles to Long Beach California and now has gone international landing for the first time in Tokyo Japan.

Pizzanista Tokyo will open in Harajuku, Tokyo on November 7th and will have Evisen Skateboards and TIGHTBOOTH with the cooperation of Salman Agah himself and others. Katsumi Minami and Shinpei Ueno on the other hand are in charge of planning, producing, and PR. The pizza restaurant will disseminate various contents such as cultural spots linked to skateboarding, music, art, and fashion.

We are very proud of collaboration with Pizzanista!
Pizzanista! brings seditiously delicious pizza to Southern California, made from fresh, locally sourced ingredients.
Founded in October 2010 by legendary professional skateboarder Salman Agah, Pizzanista! blends the historic flavor and thin-crust style of New York pizza with California’s abundance of fresh produce and small-batch ingredients. Family-owned and operated, Pizzanista! features traditional hand-tossed pizza sourdough made fresh daily using 200-year old sourdough cultures from Naples, hand-milled marinara sauce made from California tomatoes, innovative pizza toppings and farm-fresh salads. Dine in, take out, delivery, catering and pizza by the slice are available.

"Matsutake tempura"
Matsutake from Furano is in season now. A mushroom master goes into the mountain for harvesting every day.
Matsutake is the common name for a highly sought mycorrhizal mushroom that grows in Asia, Europe, and North America. It is prized in Japanese, Korean, and Chinese cuisines for its distinct spicy-aromatic odor.
Though simple to harvest, matsutake are hard to find because of their specific growth requirements and the rarity of appropriate forest and terrain, combined with competition from local folk and wild animals such as squirrel, rabbits and deer for the once-yearly harvest of mushrooms, causing the price to be very high at times or as low as $4.41 per kilogram ($2 per pound) for pickers when the market will bear it. Domestic production of matsutake in Japan has been sharply reduced over the last 50 years due to the pine-killing nematode Bursaphelenchus xylophilus, which has influenced the price a great deal. The annual harvest of matsutake in Japan is now less than 1,000 tons, and the Japanese mushroom supply is largely made up by imports from China, Korea, America's Pacific Northwest, and British Columbia), and northern Europe. The price for matsutake in the Japanese market is highly dependent on quality, availability, and origin. The Japanese matsutake at the beginning of the season, which is the highest grade, can go up to $1,000 per kilogram. In contrast, the average value for imported matsutake is about $90 per kilogram.　 ＃荒木＃日本

Hokkaido’s fame is built on breathtaking scenery, the unbeatable freshness of its ingredients, and hospitality so warm that one visit is never enough. Two-star Michelin Tempura Araki epitomizes these qualities, capturing Hokkaido’s beauty in crisp, light bites of tempura deliciousness. Minimum intervention for maximum flavor. Whether your Hokkaido travel is for skiing, the annual snow festival, or for the lush green nature of the summer months, Araki must be your destination for delectable tempura and Japanese cuisine.

This block of Sapporo’s Susukino entertainment district is aglow with Michelin stars, with two-star Tempura Araki just footsteps from three-star Hanakoji Sawada. Despite opening as recently as 2014, Chef Araki’s incredible flavors thrilled Michelin critics into awarding the restaurant two Michelin stars just two years later. The chef has also experienced a big jump in international fame and overseas guests having been featured recently on Korean television.

Open the designer door to reveal a splendid hinoki Japanese cypress counter as the centerpiece in a comfortable space that demonstrates traditional Japanese austere beauty. The counter was constructed in 2018 from cypress grown in the Shinshu region, the former name of Nagano, and has been lovingly cleaned with natural loofah every day since. Its beauty is so captivating you might find yourself stroking its smooth surface. Every accoutrement has been carefully considered and placed by the chef, who makes continuous improvements in keeping with his growing dreams; the next change will be a shiny copper shield for his indispensable oil pot. With the chef’s youthful enthusiasm, there is a sense of endless potential in this space.
＃天妇罗＃荒木＃日本＃北海道＃东京＃米其林

The history of a tempura.
Earlier Japanese deep-fried food was either simply fried without breading or batter, or fried with rice flour. However, toward the end of the 16th century, fritter-cooking with a batter of flour and eggs was acquired in Nagasaki from Portuguese missionaries and merchants from the region of Alentejo. It was a way to fulfill the fasting and abstinence rules for Catholics surrounding the quarterly ember days (Latin: Quattuor Tempora). Hence the etymology of the word. In those days, tempura was deep-fried in lard with a batter of flour, water, eggs, and salt; unlike today, it was eaten without dipping sauce.

In the early 17th century, around the Tokyo Bay area, tempura ingredients and preparation underwent a remarkable change as the Yatai (food cart) culture gained popularity. Making the best use of fresh seafood while preserving its delicate taste, tempura used only flour, eggs and water as ingredients and the batter was not flavored. As the batter was mixed minimally in cold water, it avoided the dough-like stickiness caused by the activation of wheat gluten, resulting in the crispy texture which is now characteristic of tempura. It became customary to dip tempura quickly in a sauce mixed with grated daikon just before eating it.

Today in Japan the mainstream of tempura recipes originate from "Tokyo style (Edo style)" tempura, which was invented at the food stalls along the riverside fish market in the Edo period. The main reason tempura became popular was the abundance of seafood. In addition, as oil extraction techniques advanced, cooking oil became cheaper. Serving of deep-fried food indoors was prohibited during Edo because tempura oil was a fire hazard in Japanese building, which were made of paper and wood. For that reason, tempura gained popularity as fast food eaten at outdoor food stalls. It was skewered and eaten with a dipping sauce. Tempura is considered one of "the Edo Delicacies" along with soba (buckwheat noodles) and sushi which were also food-stall take-outs.

The modern tempura recipe was first published in 1671. After the Meiji period, tempura was no longer considered a fast food item but instead developed as a high-class cuisine.

The best sea urchin from Hokkaido. This one is very sweet almost like eating sweets.

There is Hokkaido sticky rice under the sea urchin. It is said that sticky rice increases the sea urchin’s sweetness.

Michelin chef Mr Araki serves this dish between tempuras. It's eaten as refreshment during the course. it’s called “Hashiyasume” among Japanese people. The best one for refreshment. we have ever seen.

Mr.Araki adds plenty of grated radish from Hokkaido to the special dipping sauce. He grates the radish by “Onioroshi” as his first job of a day. Because the sweetness comes out after a certain time.

It goes very well with fish, shellfish and vegetable tempura. And grated radish helps digest food. So it also goes well with tempura.

It’s fantastic eating conger eel and sillago tempura with his special dipping sauce with lot of radish.

Tempura are not only shrimp and vegetable.

Left : Sakhalin surf clam tempura
Right : matsutake mushroom tempura

Tenmusu, also spelled as ten-musu, is a dish in Japanese cuisine that consists of a rice ball wrapped with nori that is filled with deep-fried tempura shrimp. Tenmusu originated in the Mie prefecture region of Japan. In contemporary times, it is regarded as a specialty dish of Nagoya, located in the Chūbu region of Japan, and is a part of Nagoya cuisine.

Why Mr.Araki uses small eels?
He usually uses conger eel ”Anago”. However Anago is very active and eats small fishes due to raising the seawater temperature in this season, That makes their stomach smelly sometimes.
Eel “Unagi” tempura is not common at other tempura restaurants. Also small eels have soft bones.
The season for small eels on Lake Hamana is in August and September.

Seasonal tempuras

Tenmusu: Kobashira (Aoyagi's scallop) and Shiba shrimp from Aichi prefecture, two types of flavor sauce and salt

Eel Tempura: Unagi is from Lake Hamana. With bud and horse radish.

Kitayose shell Tempura : from Tomakomai

Matsutake tempura : From Furano. A mushroom specialist goes into the mountain for harvesting every day.

天妇罗饭团：使用小贝柱（青柳贝柱）、爱知县产的芝虾，有调味汁味跟盐味2种

鳗鱼天妇罗：鳗鱼是滨名湖产。绿色是花椒芽和山葵

北寄贝天妇罗：苫小牧产

松茸天妇罗：富良野产。专业采蘑菇人员每天上山采摘，只存放一天后便做成天妇罗

#天ぷら　 #北海道　 #札幌　 #ミシュラン　 #グルメ　 #星　 #美味しい　 #日本食　 #和食　 #天丼　 #あら木　 @ 天ぷら 『あら木』

Michelin star chef YOSHIYUKI ARAKI
Born in 1983. After graduating from university, Yoshiyuki came to Tokyo aiming to be a tempura chef. He trained at 1-star Michelin restaurant “Tempura Iwai” in Tokyo. After that, he served as a sous-chef at the Michelin 3-star Japanese restaurant “Aoyama Saeki” in Aoyama. In September 2015, he returned to his hometown of Sapporo and opened his own restaurant "Tempura Araki" at the age of 32, starting his dream career as a tempura chef. In May 2017, Tempura Araki won 2-stars from Michelin Guide Hokkaido 2017. He became the youngest restaurant owner to win 2 Michelin stars in Hokkaido.

荒木 启至
1983年生。大学毕业后以成为天妇罗匠人为目标来到东京，
在东京的米其林一星天妇罗店「天冨良いわ井」修行之后，又在当时的米其林三星日本料理店「青山さえき」担任副厨师长。

2015年9月回到自己的家乡-札幌。

32岁创办「天ぷらあら木」，开始了自己梦想中的天妇罗匠人之路。

2017年5月，在米其林指南-北海道2017中获得两星，也是北海道饮食界最年轻的两星级。
＃天妇罗＃荒木＃日本＃北海道＃东京＃米其林

Omakase course at michelin restaurant Araki.
札幌的米其林店「Tempura Araki」的套餐的一部分

Miyabi International updated their business hours.

Enjoying seasonal ingredients is one of tempura's charms.
Asparagus, sweet potato and wild vegetables including fatsia sprouts are now in season.
The cooking method is also very particular.

Green asparagus is directly purchased from a farm in Hokkaido, and is a large type unique to the area. Sweet and juicy, the tip is fried lightly and the stem is fried for slightly longer. You can enjoy the aroma of the tip and the flavour of the stem.

享受当季食材也是天妇罗的妙趣所在。
现在是芦笋、红薯、鳕鱼芽 ，芝麻油和山乌德的旺季。

绿芦笋是从北海道的农家直接采购的，北海道特有的大芦笋。
烹调方法也很讲究。
绿芦笋甜味多汁，笋尖轻炸，香味四溢。
根部油炸时间稍长，非常入味，回味无穷。


#天ぷら　 #北海道　 #札幌　 #ミシュラン　 #グルメ　 #星　 #美味しい　 #日本食　 #和食　 #天丼　 #あら木

Miyabi International brings together investors and Japanese restaurant owners, helping them open restaurants globally. Please message us directly for business enquiries.
株式会社美雅比国际将投资者和知名餐厅联系起来，并为其开店提供支持。

Michelin star chef YOSHIYUKI ARAKI
米其林大厨-荒木 启至

Born in 1983. After graduating from university, Yoshiyuki came to Tokyo aiming to be a tempura chef. He trained at 1-star Michelin restaurant “Tempura Iwai” in Tokyo. After that, he served as a sous-chef at the Michelin 3-star Japanese restaurant “Aoyama Saeki” in Aoyama. In September 2015, he returned to his hometown of Sapporo and opened his own restaurant "Tempura Araki" at the age of 32, starting his dream career as a tempura chef. In May 2017, Tempura Araki won 2-stars from Michelin Guide Hokkaido 2017. He became the youngest restaurant owner to win 2 Michelin stars in Hokkaido.

1983年生。大学毕业后以成为天妇罗匠人为目标来到东京，
在东京的米其林一星天妇罗店「天冨良いわ井」修行之后，又在当时的米其林三星日本料理店「青山さえき」担任副厨师长。

2015年9月回到自己的家乡-札幌。

32岁创办「天ぷらあら木」，开始了自己梦想中的天妇罗匠人之路。

2017年5月，在米其林指南-北海道2017中获得两星，也是北海道饮食界最年轻的两星级。

It's now easier to send Miyabi International a message.