Isamu Miyata

Kioicho, Hotel New Otani Senbazuru

Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）

Official website

RECIPES

Recipes by Isamu Miyata

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Articles by Isamu Miyata

Shrimp sweet rolled omelet, with yuzu sweet rolled omelet and stir-fried simmered mustard greens

Shrimp sweet rolled omelet, with yuzu sweet rolled omelet and stir-fried simmered mustard greens

Scattered sushi with flower-cut lily bulb, shrimp, simmered conger eel, snap pea, sansho leaf, kanpyo, simmered dried shiitake, vinegared lotus root, and ikura

Scattered sushi with flower-cut lily bulb, shrimp, simmered conger eel, snap pea, sansho leaf, kanpyo, simmered dried shiitake, vinegared lotus root, and ikura

Sesame tofu with rapeseed blossom, sprout-wrapped herring roe, smoked octopus, petal-cut lily bulb, and wasabi

Sesame tofu with rapeseed blossom, sprout-wrapped herring roe, smoked octopus, petal-cut lily bulb, and wasabi

Mugwort tofu coated in brown rice and deep-fried, grated-daikon style, leaf onion, angelica-tree shoots, ostrich fern fiddlehead, saxifrage, butterbur sprout, ginger

Mugwort tofu coated in brown rice and deep-fried, grated-daikon style, leaf onion, angelica-tree shoots, ostrich fern fiddlehead, saxifrage, butterbur sprout, ginger