飯山保
Honke Kamata Chefs Association
Executive Chef
RECIPES
Recipes by 飯山保
Shrimp-shaped taro deep-fried then simmered, new bamboo shoot, splendid alfonsino simmered with ginger
Net-grilled wagyu
Young kuruma prawn set in consomme jelly, clam and colorful vegetable salad, fava bean, lily bulb, and foie gras wrung in cloth, flounder and rapeseed blossom in a silky egg-white veil, eel rolled in omelet, aigamo duck and asparagus terrine, Chinese yam dressed in sesame