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
Fillet-Wrapped Grilled Mochi
Fugu milt terrine
Pinecone-cut small abalone, smelt kombu roll, stem lettuce in a tofu-dressed salad, saikyo-miso-cured Kyoto carrot, Daikichi bottarga
Melon and golden egg-sheet brocade roll, snow-ring-cut burdock, squid dumpling
Tilefish fried Okitsu-style, shark fin shaped into a white fan
Copper Pheasant Herb Grill, Wagyu Wrapped Grill
Yuzu steamed fish cake
Prayer-hands-shaped steamed fish cake
Kelp steamed fish cake
Matsukawa-style longtail red snapper, stone-wall-style yam bulbils, hijiki fish-paste dumpling, rising-sun-style mullet roe, iron-fan-style kuruma prawn, sweet potato simmered with lemon, and petal-shaped New Year mochi
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Articles by 熱田浩志
