伊東一也

Suitengu Shrine and Sakura Japanese Restaurant

head chef

Official website

RECIPES

Recipes by 伊東一也

2016.04.04
Halfbeak rolled around burdock and deep-fried, juvenile sweetfish deep-fried with a decorative coating, and angelica-tree shoot deep-fried in egg-yolk batter
2016.04.01
Spiny lobster simmered in its shell, icefish and mugwort wheat gluten rolled in yuba, bamboo shoot soaked in dashi, Kyoto butterbur simmered green
2016.03.31
Spanish mackerel grilled with cherry-blossom miso, baby turban shell grilled with sea urchin, cherry salmon and cheese spiral roll
2016.03.30
Red seabream matsukawa-style shinjo
2016.03.29
Smoked cherry-simmered baby octopus, clams and wild mountain vegetables with egg-yolk vinegar sauce, three-color mousse

PICK UP

Articles by 伊東一也

Tilefish kenchin-style grilled, lily bulb and purple sweet potato chakin, young pickled ginger shoot

Tilefish kenchin-style grilled, lily bulb and purple sweet potato chakin, young pickled ginger shoot

FREE

Ise lobster and abalone denpo-yaki, ginkgo nut, amber glaze, wasabi

Ise lobster and abalone denpo-yaki, ginkgo nut, amber glaze, wasabi

Tilefish kenchin-style grilled, shrimp-shaped taro serving bowl, scallion sprout, aka-koshō, crab sauce, roasted chestnut

Tilefish kenchin-style grilled, shrimp-shaped taro serving bowl, scallion sprout, aka-koshō, crab sauce, roasted chestnut

Kuruma prawn and abalone denpo-yaki, lily bulb, ginkgo nut, Daikoku shimeji, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha, silver sauce

Kuruma prawn and abalone denpo-yaki, lily bulb, ginkgo nut, Daikoku shimeji, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha, silver sauce