君塚敏弘
RECIPES
Recipes by 君塚敏弘
Simmered Sea Bream and Turnip
Chestnut-bur-style fried assortment: Tamba-style deep-fried spiny lobster, bale-shaped yuba fritters, almond chrysanthemum fritters
Cedar-plank grilled with a first-frost egg-white finish, sesame cream bake in a hollowed yuzu shell, beef filet and flower-cut lotus root layered and sansho-grilled, new-season bottarga with leaf-on green daikon kombu-cured, mackerel red-and-white sushi, chestnut shaped as a chrysanthemum, molded rice
Okitsu tilefish wrapped in daikon, hosho-style
Avocado and Salmon Roll
Delicately steamed tamaji custard
Sakamoto Chrysanthemum Jelly