大谷友伸
Tsukiji, Shin-Miura Main Branch
RECIPES
Recipes by 大谷友伸
Horse-meat kombu roll, tender-simmered baby octopus, sea urchin and Japanese wild parsley lightly simmered together
Kuruma-prawn-and-asparagus stuffed deep-fry, lotus-root and shrimp-shinjo sandwich deep-fry, bundled icefish in egg-yolk batter, koshiabura in light batter
Butterbur-sprout sesame tofu, abalone in thin layered slices
Tilefish grilled with spring fragrance, mist-style, with bamboo shoot
Sea-bream-roe shinjo tree-ring roll
Halfbeak and rapeseed-blossom mountain-yam roll
Amagi-style dressed dish
Clam amber aspic