小池康之
Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori
Technical Director
RECIPES
Recipes by 小池康之
Greeneye fish, Hakata-style, matsutake mushroom, monkfish liver
Iwaki shellfish bake, sea bream and burdock root roll, abalone and sea urchin grill
Spanish mackerel and mozuku soba, shrimp folded in a zigzag shape
Bell pepper and lily bulb terrine, bottarga and daikon stuffed into dried persimmon, grilled eel sushi, arrowhead bulb matsukaze, millet wheat-gluten cake glazed with sweet miso, flounder kombu roll
Pickled plum chawanmushi
Deep-fried whiting burdock roll
New bamboo shoot simmered in happō dashi, kuruma prawn simmered with its own miso, Kyoto taro simmered to absorb the broth, pinecone-cut arrowhead bulb
Teriyaki-grilled butterfish
Japanese stargazer, blackthroat seaperch, spear squid
Duck meatballs
Monkfish liver wrapped in thin daikon, oysters with grated daikon dressing, persimmon with tofu dressing, herring roe on kelp, egg-yolk sushi in a rope-pattern roll
Yuzu shell cup, cod milt baked in white sauce