Winter melon and conger eel fried-tofu roll, golden-simmered spiny lobster, abalone with grated daikon in stone-wall style, taro stuffed with sea urchin
Yoshiaki Sato
Yoshiaki Sato
Chefs Association
RECIPES
Recipes by Yoshiaki Sato
Corn Scorched-Rice Crisp, Pike Conger Cracker Wrapped in Nori and Deep-Fried, Nanko Plum Coated in Rice-Cracker Crumbs and Deep-Fried
Yoshiaki Sato
Sea Bass Grilled with Turmeric, Summer Duck Grilled with Sansho Pepper, Fig Roasted with Tamari Soy Sauce, Manganji Peppers Stuffed with Crab
Yoshiaki Sato
Flathead and Softshell Turtle Noodle Soup, Tomato Tofu, Mountain Yam Somen
Yoshiaki Sato
End-of-season blowfish steamed with sake
Yoshiaki Sato
Shrimp-shaped taro deep-fried with cherry blossom and filled with butterbur miso, icefish deep-fried in golden batter, angelica-tree shoot deep-fried in a hail-like crumb coating
Yoshiaki Sato
Spring cabbage and conger eel thread roll, temari-shaped simmered Ise lobster, sea bream roe with bamboo shoot and wakame
Yoshiaki Sato
Spanish mackerel grilled with a rapeseed-blossom egg topping, sea urchin and tortoiseshell egg grilled in paper
Yoshiaki Sato
Pureed spring-greens soup
Yoshiaki Sato
Rein-patterned sushi roll, clams dressed lantern-style, five-color vegetable hina-arare, spring-mountain octopus, bamboo shoot and fat greenling grilled with sansho leaf, ostrich-fern fiddlehead rolled with sesame, and dawn-tinted lily bulb
Yoshiaki Sato
Tree-ring fried conger eel, ancient rice and nut fry
Yoshiaki Sato
Monkfish liver wrapped in daikon, crab and taro temari balls, donko shiitake with two fillings, knotted millet wheat-gluten cake, scallion wrapped in tofu skin
Yoshiaki Sato
Snow-flower grilled splendid alfonsino, pinecone-grilled small abalone, yuzu-shell cup with first-frost salad
Yoshiaki Sato
Soy Milk Broth, Ise Lobster in White Snow
Yoshiaki Sato
Kombu-cured flounder Hakata, bottarga and daikon Hakata, herring roe in snow, miso-marinated abalone, clam and turnip sushi, lily bulb monaka
Yoshiaki Sato