丸山大輔
Nagano Japanese Cuisine Yuzen
Owner chef and "master" AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by 丸山大輔
Juvenile ayu deep-fried with sansho leaf buds
Yashonma
Corn Potage
River trout oil-smoked and steamed, salmon chakin shaped like ground cherries, Kurakake bean and rock tripe steeped in dashi, Shinshu grape dressed in daigo, curved bamboo shoot with plum-shiso dressing
Soba-Gaki 'Tofu' in Thick Broth
Conger eel simmered pale, flesh-side out, yuba tofu, small prawn
Young sweetfish, wind-dried
Golden-eye snapper, quick-blanched
Detox-style shrimp consommé, spiny lobster simmered with egg yolk
Golden-eye snapper crisp
Reversed eel, case-shaped simmer
Japanese lobster rice cracker
Cod soft fish-paste dumpling
Steamed abalone, yuzu woven roll, bottarga-style sea bream roe, pine nut shinjo, kombu-cured kuruma prawn
Tokishirazu salmon and nose cartilage dressed with chrysanthemum petals