島田和気男
Yokohama Kappo Shimanpachi
Technical Director
RECIPES
Recipes by 島田和気男
Shrimp-shaped taro, soft roe wrapped in sea bream, spring cabbage rolled in fried tofu pouch, bamboo shoot simmered with bonito, pan-simmered butterbur
Tilefish grilled in young-grass style, wrapped in hosho paper; lily bulb, golden mashed sweet
Three-Color Diamond Tofu
Kuruma prawn in a bottarga crystal jelly, steamed abalone with sansho-leaf miso, halfbeak curled bracken-style, octopus fermented sushi wrapped in domyoji rice, sake-lees tofu-dressed salad, fava bean, pickled plum, and cheese, three-color mugwort wheat gluten rolled around burdock