髙橋勇次
Hibiya - Daiwa Exceed Co., Ltd. "Esquire Club"
Master
RECIPES
Recipes by 髙橋勇次
King crab, Kyoto-style steamed with fish paste
Fresh fish, kombu-cured (using "small sardines, simmered, dried, and roasted")
Small sardines, simmered, dried, and roasted
Tomato, cheese, and baby sardine salad
Baby sardines simmered with sansho pepper
Kombu soup bowl, made with salted kombu
Steamed Chicken with Nametake Sauce
Enoki mushroom, seasoned and simmered
Shark fin and pounded-rice skewer soup chazuke
Clay-pot smoked wagyu
Foie gras and shrimp roll
Golden-Baked Abalone in Butter
Firefly squid and coconut, steamed
Chewy Mochi-Style Tofu in Green Bamboo
Egg-yolk deep-fried mountain yam molded into maple leaves, kuruma prawn body-wrap, wrapped and deep-fried pond smelt, deep-fried fig in white-fan batter
Fragrant tea-grilled autumn assortment, tilefish rough-wave grilled, abalone butter-grilled, shrimp-shaped taro and quail moon rings, king crab, seared pike conger
Roe-bearing sweetfish kombu roll, spiny lobster simmered in the shell, tofu skin fried and simmered, autumn eggplant simmered in wine
Turnip Soup, Oboro Tofu
Grilled barracuda pressed sushi, persimmon and Muscat grape in tofu dressing, two-color cheese tofu, Naruto-style salmon with mango vinegar, oyster and avocado tataki, aigamo duck in distant-mountain style, lily bulb with small offsets