鈴木良二
Ginza Kappo Risen
Master
RECIPES
Recipes by 鈴木良二
Butterfish grilled with sweet white Kyoto miso, deep-fried ginger, barracuda grilled with yuzu, kabocha grilled with an egg-thread coating, and sesame tofu in a yuzu shell, rikyū-style sesame-coated
Kelp teapot-steamed soup, conger eel stone-wall-style shinjo
Ginkgo mustard manju, gyuhi-style simmered lotus root, Matsumae-style loach, Mikage tofu, masago-style shrimp, sake-lees cured, kuzu manju, salt-steamed abalone with flattened squid and liver, sake-lees cured, soy-dried sweet shrimp, rehydrated karasumi
Larch-pattern tofu
Abalone, Grilled Until Meltingly Tender
Japanese whiting, kombu-cured
Grilled Chestnuts, Simmered to Absorb the Sauce
Corn kuzu dumpling, turnip-steamed with thickened sauce
Niigata sweet shrimp
Niigata Jidori Chicken, Grilled with Kagura Nanban Peppers
Ginkgo Nut Rice-Flour Dumplings
Sado yellowtail grilled with perilla
Ridge-grown soybean, two-way tofu
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