Deep-fried corn fish-paste dumpling, young chicken rolled with Western vegetables, nori-wrapped deep-fried dried baby sardine sheet, domyoji chewy croquette, water shield and conger eel fritter
Hideo Kase
Hideo Kase
RECIPES
Recipes by Hideo Kase
Winter melon steamed parcel, summer bracken rolled in fried tofu skin, tender-simmered beef tongue, lotus root dumpling, summer vegetable deep-fried tofu fritter
Hideo Kase
Deep-sea snapper kenchin-style grilled, sweetfish grilled with water pepper leaf, pike conger grilled with plum-scented meringue, scallop and sea urchin grilled, king oyster mushroom wrapped in pork
Hideo Kase
Sea bass rinsed in ice water, threeline grunt blanched with hot oil, tuna seared on the skin, live kuruma prawn
Hideo Kase
Abalone Grilled with Saikyo Miso, Eel Kosode Roll, Beef Yawata Roll, Squeezed Lily Bulb
Hideo Kase
Mineoka-style chestnut purée, pear poached in wine
Hideo Kase
Red miso soup
Hideo Kase
Seared Sea Bream Sushi with Mandarin Orange
Hideo Kase
Deep-fried shrimp shinjo, rice-bale style
Hideo Kase
Rolled conger eel, vegetarian mock abalone
Hideo Kase
Fragrant Grilled Autumn Salmon
Hideo Kase
Seared-skin fugu sashimi
Hideo Kase
Soba-Gaki Broth
Hideo Kase
Ginkgo Tofu; Oyster and Fig Dengaku; Pacific Saury Simmered Arima-Style; Grilled Duck with Western Vegetables; Crab and Chrysanthemum Greens with Tonburi
Hideo Kase
Two-colored sweet potato mochi with glutinous rice-flour dumplings inside
Hideo Kase
Dried persimmon and almond butter, Hakata-style pressed
Hideo Kase
Apricot rolled in a Tartary buckwheat crepe
Hideo Kase
Strawberry and walnut deep-fried in a light frost-like coating
Hideo Kase