RECIPES
Recipes by 前田正一
Yōrō Tofu
Wagyu Fillet Side, Saikyo-Miso Grill
Grunt fish, mame-uchi-yaki
New-Season Burdock Surinagashi
Vinegar-cured sweetfish, hydrangea-style, seared and ice-chilled pike conger in yuzu vinegar, chakin-wrapped, Kamo eggplant mousse, nori-battered fried whiting and baby corn, sea eel simmered with sansho pepper, green pea 'plums'
Wagyu Beef Thigh Simmered in Black Vinegar
Wind-Dried Beltfish, Dengaku-Grilled Kabocha, Fukusa-yaki Walnut, and Deep-Fried Chestnut with Anchovy Dressing
Tilefish steamed in autumn-brocade style
Autumn Mackerel Matsumae-Style
Tuna, Striped Jack, Sea Bream, Sea Urchin, and Scallop
Red-and-White Namasu, Yōrō Tofu, Sea Bream Matsumae Roll, Smoked Scallop, and More
Vinegar-cured Pacific saury with fermented bonito innards sauce, leaf-shaped taro, sesame-crusted sea bream grilled on a cedar plank, and more
Tofu-dressed salad, carrot yamato-yose, and snow crab hosho-maki
Blanched pike conger and grilled eggplant in amber jelly, kuruma prawn and udo rolled in a parchment-style wrap, aigamo duck wrapped and grilled with matsutake, Pacific saury with motte-giku chrysanthemum in an apple vinegar dressing, small turnip simmered in all-purpose dashi, bonito skin simmered in tamari, whiting grilled jade-green, and pumpkin and cheese moon-viewing dumplings
Shrimp-shaped taro umani with maple coloring, eggplant moon crown, sansho-simmered ayu with roe, conger eel Shinoda-yaki
Autumn mackerel vinegar-cured with vinegar miso, kombu-cured scallop with egg-yolk vinegar sauce, seared cuttlefish with plum-flesh vinegar sauce
Clear-soup style tilefish coated in roasted grain powder
Persimmon and Kyoho Grape Custard Cream
Komachi Rice Noodles with Jajiang-Style Miso
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