髙岡栄司
Otemachi KKR Hotel Tokyo
RECIPES
Recipes by 髙岡栄司
Sea bream roe and butterbur cut into rings, splendid alfonsino wrapped with kenchin filling
Japanese rockfish and bamboo shoot, grilled in layers
Conger eel steamed sushi
Tilefish, bamboo-grove steamed
Small turban shell dressed with sansho leaf, egg-filled baby octopus simmered to a cherry-pink hue, eel-filled sweet rolled omelet, cherry-blossom carrot, small abalone simmered Kōshū-style in wine, caviar-filled shrimp, icefish grilled with egg yolk, firefly squid deep-fried in a nori coating, young sea bream fried and marinated in sweet vinegar, and cherry-blossom lotus root
Ark shell and cucumber pressed into a striped hakata roll, cockle rolled in fine shredded egg, wind-dried giant clam