今吉良一
Mitsuhama Shotokan
Master
RECIPES
Recipes by 今吉良一
Aromatic deep-fried ayu
Blanched hamo with its own gelled broth
Grilled eggplant pureed soup
Rolled shrimp and foie gras aspic, pork in green terrine, scallop shinjo with egg-yolk glaze, Yoro tofu with sea urchin, baby turban-shell aspic
Mallard-duck white loin, small melon salt-pickle, celery sweet-vinegar pickle
Kyoho Grape Terrine, Chocolate Gâteau
Grilled Shiitake Mushroom
Taro, water bamboo, bigfin reef squid deep-fried in toasted grain flour, maitake mushroom, small shrimp
Splendid alfonsino shabu-shabu
Beef fillet seared in oil, smoke-flavored, with mustard sauce, beltfish grilled with kenchin vegetable filling, sakura shrimp and cheese cracker
Apple-Bowl Serving, Turnip-Bowl Serving, Purple Potato Shaped as an Akebi Pod in a Hollowed Bowl, Chrysanthemum-Cured Sea Bream, Chrysanthemum-Cut Ark Shell
Steamed egg custard, last-of-season pike conger, quick-blanched, rolled shrimp, matsutake
Fig tofu-dressed salad in a hollowed kabosu bowl with split sansho garnish, Pacific saury simmered Arima-style with sansho pepper, thick rolled omelet with yam bulbils, walnuts, and cashews
Peanut Tofu, Grilled Eggplant, Spinach, Raw Uni
Amaou Strawberry with Egg-White Rinkake, Hyuganatsu Citrus Jelly
Roasted bamboo shoot rice, bamboo shoot's tender inner sheath
Rockfish and bamboo shoot deep-fried simmer, sea bream roe simmered to soak, country-style simmered grilled tofu
Grilled Clam Variation, Sawara Cherry-Blossom Grill
Natsu Mikan Sashimi Presentation
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