Romanesco Salad

By Kan Morieda

Hello, I’m Kan Morieda. I‘m a chef at “Chompoo,” a Thai restaurant in Shibuya. Other than that, I also consult as well as produce restaurants, bars, events and press. I started my career at the restaurant “Tetsuya’s” in Sydney, Australia. My experience there taught me how to create dishes freely and to think out of the box. Today, I made a “Romanesco salad.” Romanesco has a lovely crunchy texture. I matched the slight sweetness of Romanesco with pomegranate and Mozzarella cheese. To give an accent to the dish, I placed beetroot pickles, raw black pepper and fruits of Elaeagnus as a final touch. I like oriental cuisine; spicy, a little bitter and has strong aromas. With a dish with a strong characteristic, the rich and fresh acidity of Veuve Clicquot Rose Label matches perfectly. I want to open people’s minds. By further expanding the potential of how to freely enjoy “food”, I hope people can better accept different cultures and make a brighter world.

By Kan Morieda

All you’ll need

  • Romanesco Broccoli 1/4
  • 50g Mozzarella Cheese
  • 5 peppercorns Black Pepper
  • 20 seeds Pomegranate
  • 3 pieces (cut out in a mouse shape) Pickled beetroot
  • 1 teaspoon Raspberry Vinegar
  • 1 teaspoon Olive Oil
  • Oxalis leaf and flower if available


Chop Romanesco in small pieces and put in a bowl.

Include in the same bowl, mozzarella cheese broken up into small pieces, peppercorns cut in half and pomegranate seeds.

Mix raspberry vinegar and olive oil, then add salt to taste.

Plate up and finish by adding the pickled beetroot and Oxalis.

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Kan Morieda is a young Japanese chef who has established himself in the world of gastronomy with his innovative and environmentally-friendly spirit. His journey is rich in encounters with different cultures. The chef learned the art of Japanese cuisine, from meticulous techniques to innovative presentations.

His cooking is a creative combination of unique ingredients and traditional cooking methods. He enjoys creating a more diverse gastronomic culture, sharing new tastes and offering a sustainable world with more values. The chef has a growing number of international projects and collaborations, from restaurant launches to a cooking magazine.

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