加藤達雄
RECIPES
Recipes by 加藤達雄
Abalone and hachiku bamboo shoot, simmered assortment
Steam-grilled pike conger
White wood ear mushroom and somen noodles
Rice-flour-fried sweetfish, Japanese halfbeak paprika roll, eel sushi, Chinese bayberry, water shield and mountain yam, ground tofu skin and salmon roe
Salmon Cured in Olive Oil
Two-Color Asparagus Jelly, Swimming Crab and Lotus Root Tofu, Filefish Liver
Beef grilled with aromatics
Deep-sea shrimp and blanched taro shoots, with taro shoots and tofu thickened sauce
Steamed fugu milt and tofu skin
Two-tone grilled juvenile sea bream, sansho-grilled quail, crab roll shaped like a cylinder
White-Plum Abalone
Shellfish dressed with salted sea cucumber entrails, spring vegetables with tomato gelée, pinecone-cut small abalone, shrimp castella, pressed chicken, matsukaze-style, rein-pattern sushi roll, herring roe, candied dried baby sardines, black soybean jelly terrine, celtuce stem marinated in saikyo miso, and rape blossoms pickled in mustard