田部井貞郎
Otsuka Senya
RECIPES
Recipes by 田部井貞郎
Crab claw deep-fried pinecone-style with an almond crust, beltfish rolled and deep-fried in a spiral, tatami-iwashi wrapped in nori and deep-fried
Tilefish grilled with a chestnut crust, grilled aigamo duck loin, burdock root wrapped in conger eel
Armored cusk fish-paste dumpling, kurakake-style, and chicken dumpling
Abalone simmered with soybeans, small clam adductor egg-yolk sushi, kamasu rikyū-yaki, roe-bearing ayu kombu roll, ita-uni momiji, kuwai castella, river shrimp arima-ni, clam hatsushimo-ae, lotus root achara-zuke, ginkgo nut mizore-age
Softly simmered whale skin, crab and eggplant steamed Hakata-style, and new potatoes in sweet soy glaze
Conger eel, firewood-bundle style; pike conger deep-fried with plum fragrance; edamame kakiage; deep-fried lotus root; wild garlic deep-fried in egg-yolk batter
Ise Lobster Grilled with Shuto
Chicken grunt and bamboo shoot square-cut grilled, clam uni-grilled, and pen shell egg-yolk grilled
Small Clam Adductor and Rishiri Kombu Shinjo
Karasumi sake-lees pickle, longan-shaped shrimp and cheese, aori squid pine-cone cut, young ayu simmered Arima-style, green plum ayu-shaped confection, slender bamboo shaped as field horsetail, and asparagus wrapped in paper-thin kombu