村石浩司

Ginza Kakiyasu

head chef

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Articles by 村石浩司

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Matsusaka beef, hot-water rinsed, with spring truffle (bianchetto), egg, mountain udo, angelica shoot, and Kyoto Kujō scallion

Matsusaka beef, hot-water rinsed, with spring truffle (bianchetto), egg, mountain udo, angelica shoot, and Kyoto Kujō scallion

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Okoze, kuzu-thickened simmered, sakura shrimp, simmered white taro stem, ibaragani roe sauce, fava beans, sansho blossom

Okoze, kuzu-thickened simmered, sakura shrimp, simmered white taro stem, ibaragani roe sauce, fava beans, sansho blossom

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Aigamo duck jibu-ni with sudare-fu, shiitake, grilled tofu, komatsuna, and wasabi

Aigamo duck jibu-ni with sudare-fu, shiitake, grilled tofu, komatsuna, and wasabi

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Kurobuta pork, cherry-simmered, with kabocha, red Manganji pepper, and burdock

Kurobuta pork, cherry-simmered, with kabocha, red Manganji pepper, and burdock

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Yellowtail and turnip simmer with snow crab, shiitake, turnip, millet gluten, ginkgo nut, Kujo scallion, and yuzu

Yellowtail and turnip simmer with snow crab, shiitake, turnip, millet gluten, ginkgo nut, Kujo scallion, and yuzu