中山達也
Shibaura Kaiseki "Peony"
RECIPES
Recipes by 中山達也
Pheasant Breast in Miso-Tomato Marinade with Ginjo Sake Fragrance, Japanese-Style Roast Beef
Smoked salmon, walnut and ginkgo in a rich cream dressing, sea bream salted and fermented with shredded mountain yam
Clam clear soup with an egg to sip
Seiro soba with dipping duck broth, Echizen soba cut Edo-style
Carp sweet-simmered with grape flavor
Deep-fried stingray fin
Salmon pickled in ginjō sake lees
Ezo giant sea snail, starry flounder scored and cured between salted paper, first bonito of the season
Pheasant clear soup, tomato in a kuzu-thickened broth
Dace simmered with pepper, young corn rolled with small clam adductor, lily bulb egg-yolk sushi, halfbeak dried with cherry blossom, noshi tokobuse with yuzu fragrance
Green kinome-dressed dish
Fortune Milt, Poured and Sprouting
Crane's-egg taro, bamboo shoot shaped as a longevity turtle, zodiac-themed kombu roll
Sea Bream Grilled with Its Own Roasted Entrails
Hagoita-shaped mochi with shrimp fish-paste dumpling
Okina Taro with Sweet-Shrimp Shiokara
Fragrant Dace Simmered with Plum
Seven Herbs and Walnuts Dressed in Fuku Ginjō Sake-Lees Pickle
Celebratory Sake