Simmered Kuetama, Wakasa-Yaki Style
Jun Okada
RECIPES
Recipes by Jun Okada
Roasted Bryde's Whale with Aromatic Vegetables
Jun Okada
Pure White Surinagashi, Summer Kōbako Crab with Kinome Jelly, Seared Hamo and Grilled Crab Meringue, Hidori Ayu with Grated Daikon Dressing, and Hairy Crab with Summer Vegetables on a Kombu Dashi Chip
Jun Okada
Sashimi-Style Salad
Jun Okada
Cold-smoked first-catch bonito
Jun Okada
Crystal aspic
Jun Okada
Young sea bass grilled Rikyū-style with sesame
Jun Okada
New-season blanched pike conger, and lime-cured chicken grunt
Jun Okada
White Asparagus Steamed with Soy Milk
Jun Okada
Roasted genmaicha tofu, baby octopus simmered cherry-style, cherry-leaf-green kabocha squash, duck simmered with egg yolk, butterbur simmered green
Jun Okada
Cherry salmon grilled Oribe-style with matcha, Shimanto turkey smoked with black tea, bamboo shoot grilled with sansho pepper
Jun Okada
Icefish wrapped in a twisted cloth shape, plum and green tea pureed soup with grated turnip
Jun Okada
Snow Crab, Hakata-Style
Jun Okada
Taro Dumpling, Herring Simmered with Sansho Pepper, Early-Season Bamboo Shoot Simmered in Broth, Rapeseed Blossom Wasabi Pickle
Jun Okada
Spanish Mackerel Yukimi-Style Grill, Beef Loin Shio-Koji Grill
Jun Okada
Tilefish, Shinshu-Style Roll
Jun Okada
Black Sesame Tofu, Fugu Milt, Monkfish Liver Himuro-Style, Pan-Seared Salmon Roe Sushi, Bottarga with Ginjo Sake
Jun Okada
Yuzu Cup, Habutae-Steamed Tofu
Jun Okada
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Articles by Jun Okada
