Deep-Fried Pufferfish Cake, Deep-Fried Sweet Potato, Bountiful-Harvest Style
Katsuhiko Honda
Katsuhiko Honda
Ginza Noki
Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
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Recipes by Katsuhiko Honda
Tree-Ring Roll of Beltfish and Autumn Daikon
Katsuhiko Honda
Ise lobster in kanzuri sauce, quick-simmered rock tripe, roasted venison, miso-marinated Mimolette cheese, rice-bran-pickled figs
Katsuhiko Honda
Sticky-Vegetable Dashi Jelly, Buckwheat-Groat Tofu, Chrysanthemum Vinegared Salad
Katsuhiko Honda
Chilled summer vegetable shabu-shabu
Katsuhiko Honda
Turnip stuffed with kenchin, lightly simmered kuruma prawns, flower beans simmered to absorb the broth, fragrant-simmered sweet potato
Katsuhiko Honda
Water-pepper miso grilled sweetfish, stone-wall-pattern quail egg, soba sushi
Katsuhiko Honda
Kuzu-dusted okoze, okra tofu
Katsuhiko Honda
Abalone fukura-ni
Katsuhiko Honda
Yoro jelly
Katsuhiko Honda
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Articles by Katsuhiko Honda
Tilefish fried in its own scales, grilled eggplant, mogusa ginger, fried fresh yuba, shiso flower spike, thickened seasoned dashi sauce
Tilefish twisted-rein fry, potato manju, corn, beach silvertop, sudachi, sansho salt
White sesame mizu-yokan (fig purée, strained red bean paste, kuzu-starch noodles, toasted sesame)
