RECIPES
Recipes by 老川喜三
Paper-grilled butterfish, beef with kombu
Rolled shrimp, eel grilled in bamboo leaf, gizzard shad with a frost-like garnish
Tilefish coated in fish paste
Aperitif: chrysanthemum sake, prime hairy crab, steamed salted sea cucumber intestines from Kaneko, conger eel grilled with tofu skin, soy pulp, seared-and-chilled surf clam in white vinegar dressing, bottarga, eel liver in walnut vinegar
Eel rice, pickles
Tilefish grilled in wheat
Single-basted soy-glazed eel, quail grilled with egg-yolk glaze, pressed vegetables
Softshell turtle clear soup, full-moon egg custard
Senmaki-zushi
Eggplant yashio-ni
Eel and foie gras, whiting deep-fried with new tea
Pike conger roe savory jelly, tomato savory jelly, tofu-skin savory jelly
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Articles by 老川喜三
