角田壽康
Ginza Hikari
Master
RECIPES
Recipes by 角田壽康
Spiny lobster simmered in its shell, shrimp-shaped taro simmered to soak up broth
Tilefish tsuke-yaki, cod milt shichimi-yaki served in a yuzu shell, abalone grilled with yuzu-kosho
Quail paste dumpling in a silken kuzu glaze
Grilled sea cucumber dressed with its own innards, red-and-white namasu, layered salmon and lotus root, jewel-shaped egg, wakame with herring roe, rapeseed blossom steeped in mustard, kuruma prawn simmered lightly in soy, black beans on a pine-needle skewer
Salted whale skin
Omi Turnip, Late-Autumn Simmered Eggplant, Kuruma Prawn, Simmered Conger Eel
Ise Lobster Sea-Urchin Yaki, Ebi-Imo and Foie Gras Yaki, Tender-Simmered Kurobuta Pork in Potato Sauce, Chrysanthemum-Steeped Dish Served in a Bitter-Orange Shell, Brandy-Steeped Chestnuts with the Inner Skin On
Tilefish Shiba-mushi
Snow Crab Momiji-ae, Herring-Roe Wakame Pickled in Sake Lees, Pressed Mackerel Sushi, Fragrant Fried Matsutake, Salt-Steamed Abalone
Clam and Hoshiko Layers, and More
Red Soup, and More
Beef cap meat and spring daikon roll
Spiny lobster and sea urchin
Cherry Blossom Deep-Fry