小森亨
Omotesando Japanese Cuisine Keyaki-tei
Master
RECIPES
Recipes by 小森亨
Grilled fugu roll, grilled beef roll
Tilefish and chrysanthemum tofu
Tilefish steamed with scattered autumn garnishes
Blackthroat seaperch, leaf-shaped teriyaki
Blackthroat seaperch, grilled in two autumn styles
Raw Abalone and Autumn Daikon Steak
Ise Lobster and Winter Melon Rock-Style Egg Tofu
Ise lobster peony-style simmered, peony-leaf-cut winter melon green-simmered, shino-cut mountain asparagus white-simmered, water-ripple-cut eggplant color-simmered, sweet whole carrot gently simmered
Clear-stream cold wheat noodles
Large kuruma prawn dry-braised with shuto, silver-skin young sea bass salt-grilled, crossbred duck two-color teriyaki
Young sea bass arai, bigfin reef squid ripple-cut, bluefin tuna straight-cut, abalone small cube-cut
Scorpionfish Wrapped in White Kuzu with Its Own Liver
Scorpionfish Steamed in a Thin Egg Custard with Its Own Stock
Squid tossed with shuto, flounder aspic, mock foie gras of chicken white liver, aromatic fried shrimp, hydrangea-shaped fried kamaboko, young chicken and asparagus roll, thread-like sea vegetable, Japanese anchovy pressed and pickled with ginger, paper-umbrella-shaped myoga and potato sushi, cucumber cut as a tree frog with moromi miso, raindrop tapioca