富澤貞身
Ikebukuro Metropolitan Hotel
Technical Director
RECIPES
Recipes by 富澤貞身
Seafood grilled on a hot stone
Crab deep-fried tofu fritter, matsutake mushroom in light batter, autumn eggplant fried and then simmered, millet wheat-gluten cake deep-fried and simmered, leaf-shaped kabocha squash simmered to soak in the broth
Chrysanthemum-style barracuda, sweetfish simmered Arima-style with sansho pepper, lotus root crisp, chestnut and chicken liver, akebia with lily bulb, century egg and cheese with yuzu miso, pike conger fried in kuzu batter, knotted ginkgo, persimmon and egg
Softshell turtle baked in a pie crust
Tilefish pressed with chrysanthemum petals
Walnut tofu
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Articles by 富澤貞身
