北村直昭
Toray Industries, Inc. Karuizawayama House
Master
RECIPES
Recipes by 北村直昭
Black-skin flounder Tōji-style deep-fried, sea sculpin and skate Tatsuta-style deep-fried, roe-bearing sailfin sandfish deep-fried with ponzu
Deep-sea scorpionfish skewer-grilled with scallion, blackthroat seaperch skewer-grilled, Sado Lake Kamo oyster baked with avocado mayonnaise
Jellied deep-sea eelpout, whitefin trevally egg-yolk sushi, yellow sea bream pressed sushi, baby spear squid, sea sculpin, and salmon roe salad, goatfish fried and marinated in sweet vinegar, bracken fern shoots wrapped in a thin kombu sheet, and daikon radish dressed with bottarga
Medicinal seafood shabu-shabu in white broth
Kanō-gani Dressed in Crab Miso
Shimane fan lobster, novelty deep-fry; ginkgo nut crystal-fry
Salt-grilled Western Pacific roughy from Numazu
Goose barnacle in vinegared miso, yuba deep-fried and served in dashi, three simmered mountain vegetables
Crimson sea bream battera-style kelp roll, pen shell clam shredded-egg roll
Tiger fugu milt manju
Shimane noble scallop, creative deep-fry
Noto blackthroat seaperch grilled with rock salt
House-made grilled bottarga, house-made smoked beef tongue, roe-bearing sweetfish steamed with sake, and more
Agedashi sesame tofu, salmon shark heart rolled with scallion