吉田真悟
RECIPES
Recipes by 吉田真悟
Chrysanthemum rice porridge in broth
Ise Lobster Simmered in Sake, Scorpionfish Steamed with Sake
Autumn mackerel, cedar-plank grilled, shiitake mushroom
Yamagata beef loin and chocolate vine fruit, deep-fried in broth
Pike conger eel and matsutake mushroom, stone-grilled
Tilefish wrapped in daikon, hosho-style, in a fresh yuba pureed soup
Seared autumn sea bream pressed sushi, sweet-vinegar red turnip pickle, lily bulb autumn-foliage mound, "dead-wood" burdock, sudachi-shell cup with salted fish and jelly, lotus root with sea cucumber entrails, oyster fish-paste dumpling, ginkgo nuts on pine-needle skewers