吉野隆司
Yanagibashi Kameseirou
Master
RECIPES
Recipes by 吉野隆司
Simmered round Kyoto radish, herring richly simmered with kombu, deep-fried tofu fritter
Fugu flesh and skin rolled with colorful vegetables
Charcoal-grilled snow crab and pen shell with a fermented bonito condiment
Tilefish, Shinshu-style steamed
Sake-Lees Soup
Small abalone, lucky soybeans daisen-ni, kuruma prawn double roll, baked chicken cake with poppy seeds
Soft-shell turtle, lightly steamed
Kagami Daikon Simmered to Absorb Flavor, Herring and Kelp Simmered in a Rich Sauce
Ise Lobster Uni-Yaki, Pinecone-Cut Tokobushi Shore-Grilled, Cracked-Pepper Grilled Aigamo Duck, Kodai Bamboo-Leaf Sushi
Snow crab fine-julienne fried, seasoned crisp-fried pufferfish
Clam shinjo with silky turnip puree
Tilefish Kombu-Cured Red-and-White Namasu, 'Treasure of Children' Shrimp Shinjo, Gourd-Shaped Castella, and More
Thin-steamed softshell turtle
Spring Daikon Simmered in Soup / Baby Octopus Tōza-ni / Cherry-Blossom Lily Bulb
Bamboo shoot fried futami-style with a snow-white coating / icefish deep-fried in a roasted-flour coating
Grilled spiny lobster with sea urchin / seared fatty tuna / scallop and Brussels sprouts
Fat greenling kuzu-tataki
Lemon-cup assortment / vegetables dressed with sansho leaf / oil-cured kuruma shrimp / freshwater gudgeon in sweet glaze / kombu-cured flounder and crab roll / squid grilled with konoko / glossy simmered fava beans