五島淳
Makuhari Hotel The Manhattan Japanese Restaurant Origin
Master
RECIPES
Recipes by 五島淳
Pike conger and shrimp Yoshino-ni, furofuki winter melon
Charcoal-grilled splendid alfonsino and abalone
Grilled Aigamo Duck Loin
Bottarga Ochazuke
Hamo Coated in Kuzu with Sweet Vinegar Sauce
Eel Steamed in Soy Milk and Amazake
Grilled Barracuda and Udo Kinpira, Takigawa-Style, with Wagyu Steak
Somen in Fukusa-Style Dashi
Corn Surinagashi, Seared and Firmed Kinmedai, and Strip-Cut Shrimp Somen
Tomato jelly with water shield, flower-cut cucumber, sea urchin and broccoli egg-yolk set, sweetfish grilled in water-pepper miso, treasure edamame, simmered long-armed shrimp, Shine Muscat in white vinegar dressing, nanban-zuke dragon fruit
Layered abalone, crab, and cucumber
Deep-fried young sweetfish, shrimp yolk-fry, fried sea bass
Winter melon and sun-dried shiitake kinshi roll with shark-fin sauce
Grilled splendid alfonsino with butterbur-shoot miso, roasted wagyu loin
Two-tone minazuki tofu
Chilled Soft-Shelled Turtle Soup, Maru-Jitate, white asparagus ice cream, corn tofu
Served in a Deep-Fried Soba Basket: Burdock Tree-Ring Deep-Fry, Stuffed Lotus Root, and More
Roe-bearing sweetfish shirataki roll, shrimp-shaped taro kintsuba, golden-simmered oysters
Butterfish and Monkfish Liver Baked in a Yuzu Shell, Daikoku Shimeji Mushroom, Wagyu Fillet Japanese-Style Rossini, Ginkgo Moist Rice Cracker
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