Bamboo Shoot Tosa-ni, Simmered Sea Bream Roe, Octopus Sakura-ni
Teruaki Mochizuki
Teruaki Mochizuki
Hakone Tensui Saryo
Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by Teruaki Mochizuki
Spanish mackerel miso-marinated and grilled with citrus flavor, butterbur sprout grilled with miso glaze, bamboo shoot grilled with sansho leaf
Teruaki Mochizuki
Clam shinjo, turnip simmered with a hint of plum
Teruaki Mochizuki
Odawara oden
Teruaki Mochizuki
Whitefin trevally grilled with kabusecha tea
Teruaki Mochizuki
Silver tofu pureed soup
Teruaki Mochizuki
Wasabi and Cheese Dressing, Odawara Cassata
Teruaki Mochizuki
Tsugaru Tofu, Marinated Abalone, Grilled Crab
Teruaki Mochizuki
Alfonsino grilled with miso-marinated tofu, flat baked tofu cake
Teruaki Mochizuki
Simmered Tochio-style thick fried tofu, Pacific saury simmered with sansho pepper
Teruaki Mochizuki
Shinshu tofu, monkfish liver simmered with lemon, pond smelt nanban-zuke
Teruaki Mochizuki
Ball-shaped fritters with carrot, Japanese trefoil, and sakura shrimp, vinegar-cured barracuda deep-fried in a lattice of dried noodle strands, colorful fritter of long hijiki seaweed
Teruaki Mochizuki
Baby octopus simmered pink, baby octopus simmered white, pounded shrimp terrine, herring roll with sprouts, mugwort wheat-gluten roll with slender bamboo shoots
Teruaki Mochizuki
Fat greenling grilled with sansho leaf, bamboo shoot grilled in sweet white miso, mugwort fish-paste dumpling, kombu simmered in a rich broth and miso-pickled, lily-bulb wafer confection, chilled roast beef
Teruaki Mochizuki
Clam shinjo
Teruaki Mochizuki
Monkfish liver simmered in lemon, spring sea bream roll with vegetable-and-tofu filling, baked sea bream roe, cherry-blossom miso-pickled tofu, octopus head cracker
Teruaki Mochizuki
Cherry blossom cheese mousse, crab and mountain yam roll, seared and chilled marinated tuna
Teruaki Mochizuki
PICK UP
Articles by Teruaki Mochizuki
Salt-cured yellowtail and daikon, oil-simmered abalone, maple-leaf carrot, fallen-leaf mushroom, green garnish, finely shredded ginger, pine-needle-cut yuzu, a thickened sauce from its own broth
Yellowtail simmered to a glossy sheen, yellowtail liver, white-simmered turnip, chrysanthemum-cut lotus root, maple-leaf carrot, roasted chestnut, green chili, julienned ginger, sansho leaf
