渡邉要
Omiya, Isenishiki
RECIPES
Recipes by 渡邉要
Tilefish grilled, wrapped in yuba with kenchin-style vegetables, end-of-season matsutake
Abalone liver tofu, new-season bottarga wrapped in lettuce, eel grilled with an egg-yolk glaze, cod milt grilled with cheese, Pacific saury ogawa-style, winter duck leek roll, and sweet shrimp in a fragrant marinade
Crab spiral roll
Monkfish liver mousse, sockeye salmon confit, fugu with medicinal-herb dressing
Sea bream kombu roll, heirloom Kyoto Shōgoin turnip, bell-shaped arrowhead bulb
Ise spiny lobster grilled with bottarga, dried persimmon and salmon fragrant roll
Tilefish stuffed with sea urchin
Fugu milt steamed in a yuzu shell, herring roe sprout roll, monkfish liver mousse
Abalone liver roll, dried sea cucumber dressed with tofu
Flounder rolled in paper-thin kelp
Spiny lobster grilled with fermented fish innards and cheese
Sea Bream Wrapped in Turnip
Clam shinjo, petal-mochi style
Tenjō Kombu, Simmered Tender
Herring roe wrapped with sprouts
Lily Bulb Set in Soy Milk
Winter Duck Wrapped in Napa Cabbage
Monkfish Liver and Daikon Layered Steam
PICK UP
Articles by 渡邉要
