Chef Elie Nakamura has been cooking for family and friends for over 20 years, and 3 years for business lunch meetings. Her expertise is in the Macrobiotic approach to Food, which is simpler seasoning and focus on the quality of organic vegetables and its natural flavor. Authentic Japanese Food is prepared as Art, as well as detail-oriented artistic dish presentation to deliver a Sensual Eating experience. She was born in the US, but raised in Japan. Fluent in both languages. She has experience in Vegetarian cooking, Vegan cooking, Macrobiotic cooking, as well as other healthy cuisines.
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Food Examples & Descriptions
Veggie/ Macrobiotic:
rice, soup, salads, kiepira gobo, daikon salad,
Meat/ Fish:
nikujaga, mabo nasu, Nabe, Chicen karaage
Oriental:
bibimbap, samugetan, mabo tofu
