赤木政久
RECIPES
Recipes by 赤木政久
Scabbardfish lightly salted and grilled, kuruma prawn grilled with salted fish innards, abalone sandwiched with wasabi miso
Kamo eggplant, a Kyoto heirloom, from Keihoku-chō, simmered in oil
Pike conger eel gold-wave blended potage, sea urchin tofu
Firefly squid rolled into a cylinder with nori vinegar, young ayu styled as hydrangea, mantis shrimp bundled firewood-style, small turban shell terrine, and halfbeak cut into a water-ring spiral over egg-yolk vinegar
Black Sugar Pudding, Mango Pudding, and Strawberry Santa
Fugu rice porridge
Spicy Grilled Fugu
Papaya Bowl Soup, Whole Shark Fin, King Crab, and Turnip
Ōno Taro Arare-Age with Crab Ankake Sauce
Sea-ranched pufferfish sashimi
Lizardfish soft fish cake with soft ginkgo nuts
Molded whale terrine with mustard vinegar-miso sauce, savory shrimp sponge cake, conger eel and cucumber roll, two-color rice cracker, abalone and lotus root mannen-ni
Steamed Foie Gras
Line-caught local tilefish from the Genkai Sea, lightly salted and grilled, with scallion, karasumi, and sudachi, in a 'hidden-flavor' broth bowl
Fugu Wrapped in Endive
Snow crab, blanched white taro shoots, and fine-julienned okra with ginger-scented kuzu-thickened vinegar
Himi Yellowtail Turnip Roll
Pufferfish skin chakin bundle filled with milt / black daikon from Keihoku, Kyoto
Monkfish liver roll in amber glaze, small kuruma prawn with chili miso, checkerboard warm-smoked salmon, Ezo abalone sushi, king crab and tomato, chrysanthemum foie gras, stuffed bamboo fungus mushroom served with caviar