鈴木良二
Ginza Kappo Risen
Master
RECIPES
Recipes by 鈴木良二
Tennoji turnip and herring simmered in a checkerboard pattern, crane's-egg taro, sunrise-cut carrot, squid simmered with egg yolk, Japanese parsley bound with egg
Small sea bream grilled, shaped like a departing treasure ship
New Year's offering dumpling wrapped around clam, with pressed noshi-style carrot
Mount Fuji-shaped abalone, dried red chili pepper, mustard-set eggplant, dried cod rolled in kelp, matsutake mushroom and bonito, bamboo-cut stem lettuce, lily bulb shaped like a plum blossom, yuzu stuffed with fugu milt, flute-cut burdock in vinegar, arrowhead-root miso kinton
Snow-dusted black beans, koban-shaped bottarga, herring roe on kelp, shrimp folding-fan, layered kelp
Shark fin lotus root cake
Mantis-shrimp Hakata-style tofu, small eggplant simmered to a glossy indigo finish, crossbred duck salt-roasted loin stuffed with cream cheese, softshell turtle jelly
Powdered Bonito Style
Ball-shaped pike conger shinjo
Ayu Somen
Softshell Turtle and Corn Tofu
Shuto-cured dried conger eel, splendid alfonsino in chilled aspic, octopus rolled with sprouts, and more
Fan-Shaped Castella, New Sweet-Potato Croquette, Corn-Stuffed Tomato, Two-Colored Takigawa-Dofu
Tilefish and early matsutake sandwiched and grilled, beltfish tazuna-yaki, shrimp shinjo naruto, and other dishes
Arrowhead bulb, pinecone-cut, Spanish mackerel crisp, chicken crisp, and shrimp crisp with a fragrance of Kōshū red wine
Myoga and Ibérico Pork Sawani
Turnip and Corn
Eel Simmered with Sansho Pepper
Fushimi Tofu
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