井坂雅次
RECIPES
Recipes by 井坂雅次
Inaniwa Somen
Turban shell fried sarasa-style, river shrimp wrapped and fried, barracuda and abalone grilled isobe-style, small sea bream sushi wrapped in bamboo leaves
Pike Conger Dusted with Yoshino Kuzu
Japanese whiting, okyuto, and hama-bofu, edamame-cheese kan, hasu-imo set in soy milk, warm-smoked checkerboard, kabocha castella, chicken and raisin nikogori, bottarga with shallot, styled as marimo
Flowering fern deep-fried tofu fritter, shrimp-shaped taro, roe-bearing sweetfish kelp roll, kuruma prawn simmered in egg yolk, Tanba shimeji mushroom
Echizen Crab and Napa Cabbage
Pufferfish sushi, fermented crucian-carp sushi, Shirakawa sea bream grilled with bottarga, beef loin marinated in miso, king crab grilled with aromatics, assorted crackers with dried sea-cucumber ovary, bur-shaped deep-fried chestnut with its inner skin, small sea bream in a chrysanthemum-style sweet-vinegar marinade
Spiny lobster, oyster, and sea urchin and milt, grilled
Rosy seabass steamed with turnip
Abalone and herring roe, Matsumae-style pickle