Eel and cucumber in vinegar
Sumio Udagawa
Sumio Udagawa
Nihonbashi - Tokyo Kaikan Mitsukoshi Co., Ltd. Nihonbashi Sales Office
Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by Sumio Udagawa
Deep-fried sweetfish with corn
Sumio Udagawa
Wagyu grilled with miso
Sumio Udagawa
Sea Bass Grilled Tropical-Style
Sumio Udagawa
Barracuda grilled Matsumae-style, abalone dressed with liver, shrimp in crystal aspic, duck steamed in wine, goldfish-shaped rice-flour dumplings, chilled asparagus garnish, watermelon and small melon
Sumio Udagawa
Tomato and Onion Droplet
Sumio Udagawa
New Year's Eve Soba
Sumio Udagawa
Winter Solstice Bath
Sumio Udagawa
Herring Simmered Arima-Style with Sansho Pepper
Sumio Udagawa
Shrimp Shinjo Wrapped Firewood-Style, Nut-Crusted Deep-Fry
Sumio Udagawa
Tilefish, Beautifully Oil-Grilled
Sumio Udagawa
Saffron-Style Clear Soup
Sumio Udagawa
Salmon pressed in layers, beef grilled into a tree-ring roll, chicken stuffed nested-box style, strawberry daigo tofu-dressed salad, sweet potato simmered in lemon, fir-tree lily bulb, and snowflake lotus root
Sumio Udagawa
Japanese-Style Roll Cake
Sumio Udagawa
Chilled grilled conger eel
Sumio Udagawa
Hot Sake-Steamed Dish
Sumio Udagawa
Kabocha, directly simmered
Sumio Udagawa
Kuruma Shrimp Hōnen-maki
Sumio Udagawa
Sea Bass Shinrin-yaki, Stuffed Turnip Inrō
Sumio Udagawa
Chilled abalone, kuruma shrimp arai
Sumio Udagawa
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