Green pea terrine, deep-fried golden threadfin bream and tiger prawn
Isamu Miyata
Isamu Miyata
Kioicho, Hotel New Otani Senbazuru
Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by Isamu Miyata
Sunflower Hot Pot, Yanagawa-Style
Isamu Miyata
Julienned Ise Spiny Lobster, Kamo Eggplant
Isamu Miyata
Pike conger dusted with kuzu starch
Isamu Miyata
Steamed Yuba and Soy Milk with Mozuku Sauce
Isamu Miyata
Sea Urchin in the Shell with Hairy Crab and Tomato Gelée
Isamu Miyata
Peach mamekan
Isamu Miyata
Swimming crab and Japanese wild parsley, okra, egg-yolk vinegar sauce
Isamu Miyata
Roasted Spiny Lobster with Shio-Koji, Served with Ponzu, Diced Beef, White Asparagus, Manganji Pepper, Sansho Pepper Blossoms
Isamu Miyata
Whole simmered round eggplant
Isamu Miyata
Kuruma prawn, pen shell, Japanese sea bass
Isamu Miyata
Shrimp shinjo in clear soup, gourd-shaped winter melon, white wood ear mushroom, small melon, myoga buds, sansho leaf
Isamu Miyata
Steamed abalone, jade-glazed grilled, whiting deep-fried with aromatic seasoning, fish bone crisps, millet wheat gluten dressed with mashed edamame, grilled sesame tofu and water shield with tomato gelee, sea urchin in the shell grilled with soy milk
Isamu Miyata
Eel Grilled Yuan-Style with Miso, Vegetables in Black Vinegar
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
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
