熱田浩志
Hitotsubashi Josui Hall "Hashihantei"
Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by 熱田浩志
Ōboshi scallop, new-crop nameko mushroom
FREE
Zuiki tōji-maki with conger eel in a shinjo coating, lily bulb simmered in happō dashi
King crab and sea urchin soy-glazed grill, butterfish saikyo-yaki
Tuna cut lengthwise into long strips, corner-folded flounder, thread-cut cuttlefish
FREE
Soba shinjo, quail dumplings, late-season matsutake
Sweet shrimp in a yuzu shell, Ōharagi kisu, Kizuki burdock, saimaki-prawn leaf cracker, pine-nut pinecone-shaped matsukaze
FREE
Miso-Marinated Crab Roe, Nagori Grilled Eggplant
Whiting Kowameshi
Anglerfish, tomozu sauce
Gourd-Shaped Vegetables, Sweetly Simmered
Fugu and sanbōkan-citrus steamed dish
Grilled monkfish dobu-jiru
Tuna cut lengthwise along the grain into long strips, winter yellowtail sliced on the diagonal
Snowmelt-style clear soup
Ceremonial dried abalone, crab Kōrin-plum crackers, plum-branch denbu, kobore-ume dressed in white, sea urchin grilled with sheet sake lees
Red shrimp Shōnai-style pickle
Furofuki daikon
Conger eel yawata-maki
Fragrant Grilled New Bamboo Shoot
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Articles by 熱田浩志
