Cockle and spring cabbage
Kazuhiro Suzuki
Kazuhiro Suzuki
Azabujuban, Club Knox Azabu
Master
RECIPES
Recipes by Kazuhiro Suzuki
Bamboo shoots simmered in clam brine, clam fried in egg-yolk batter, kuruma prawn Shiba-style simmered
Kazuhiro Suzuki
Clear Uwazumi Broth, Shijimi Clam Shinjo
Kazuhiro Suzuki
Asari clams and spring daikon, simmered and steeped
Kazuhiro Suzuki
Burdock wrapped in conger eel, baked kabocha cake with poppy seed, scallop in spicy vinegared miso dressing, Daikoku shimeji simmered with ginger, crab wrapped in nori, Pacific saury simmered with sansho peppercorns, oyster set in salted dashi jelly, tender-simmered abalone, salmon with land caviar
Kazuhiro Suzuki
Ise spiny lobster grilled with a red roe-and-egg glaze, tilefish grilled with sea urchin
Kazuhiro Suzuki
Turnip simmered in dashi, zenmai wrapped in yuba, Simmered Hakata-style freeze-dried tofu, candied sweet potato, tube-cut burdock root, maple-leaf carrot, green beans
Kazuhiro Suzuki
Osaka-style mackerel and daikon soup
Kazuhiro Suzuki
Chrysanthemum-Steeped Grilled Matsutake, Autumn Nut Cream Terrine, Seared Kamasu Sushi
Kazuhiro Suzuki
Rice-bale-shaped deep-fried shrimp, pressed dried sardine sheet deep-fried with sea urchin
Kazuhiro Suzuki
Overnight-dried blackthroat seaperch, butterfish pickled in sake lees
Kazuhiro Suzuki
Monkfish liver, gently simmered
Kazuhiro Suzuki
Turnip pureed-potage style, crab shinjo
Kazuhiro Suzuki
Yuba pickled in salt-fermented bonito viscera
Kazuhiro Suzuki
Scallop Wrapped in Prosciutto
Kazuhiro Suzuki
Grilled and steeped tilefish
Kazuhiro Suzuki