富田正藤
Yonemura
Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by 富田正藤
Grated Daikon Pickle
Tomato in aromatic marinade
Eggplant, deep-fried and marinated in dashi
Napa cabbage simmered in its own puree
Steam-Simmered Taro
Matcha kuzu-starch noodles with black sugar syrup
Uni and egg truffle rice
Young chicken tenderloin and hand-picked crab with shirazu
Deep-fried daikon in dashi; braised pork belly
Beef chuck short rib, miso-marinated
Scallop kombu-jime
Light broth with julienned vegetables
Hand-picked crab; squid sōmen topped with hand-picked crab