青山嘉剛
Yaesu Kappo Shimamura
Master
RECIPES
Recipes by 青山嘉剛
Spiny lobster grilled with salted fish-innard paste, tilefish grilled with sea urchin, Tosa-style herring roe, black soybean and lily-bulb sweetened mash, snow-ring lotus root achara pickle, salmon wrapped in squid
Tortoiseshell-cut shrimp-shaped taro, clam shinjo
Kombu-cured halfbeak layered with bottarga, fugu milt steamed with grated turnip
Nankan-age conger eel Hakata-style, yellowtail and daikon, kabocha squash, Kyoto mibuna greens
Tilefish tamba-yaki, yubeshi, squid momiji-yaki
Senba-jitate, seared mackerel, chrysanthemum-cut turnip
Salt-cured pork thin-skin roll, Moriguchi daikon rolled in paper-thin kombu, sea cucumber styled as old wood, blowfish grilled with ichimi chili, crab, jellyfish head, kuzu tofu
Sweet shrimp roll wrapped in Chinese yam, flounder layered with kombu, salmon Tsugaru-maki, vinegar-cured mackerel
Halfbeak rolled with amanaga pepper and deep-fried, pen shell novelty deep-fry, snow crab deep-fried in a fine noodle coating
Steamed conger eel and lotus root, shrimp taro simmered to absorb the broth, oyster cutting-board roll with chicken miso sauce, vegetable-cured softshell turtle
Kichiji rockfish grilled, marinated in a citrus-mirin-soy sauce, tilefish green-vegetable grill, king crab sea urchin grill, Mount Daisen tofu miso-pickled
Seared pufferfish, seared Hokkaido whelk, seared alfonsino
Quail Soup Bowl
Tosa-style sea cucumber, pond smelt nanban-zuke, kabocha castella, pine-cone-scored grilled squid, and more
White vinegar tofu dressing
Sea bream grilled and steeped