Anmitsu
Yoshiteru Iwata
Yoshiteru Iwata
Ningyocho Royal Park Hotel
RECIPES
Recipes by Yoshiteru Iwata
Simmered Noodles in Clarified Sanshu Miso Broth
Yoshiteru Iwata
Kumamoto Red Wagyu Beef Fillet Tempura
Yoshiteru Iwata
Blackthroat Seaperch, Seared and Simmered
Yoshiteru Iwata
Shrimp-shaped taro with autumn-brocade thickened sauce
Yoshiteru Iwata
Bonito strayed off its usual migration route, seared alfonsino, medium fatty tuna dressed with grated Miyashige daikon, kombu-cured gnomefish
Yoshiteru Iwata
Sea bream and turnip
Yoshiteru Iwata
Octopus, reimagined, deep-fried arrowhead bulb, white shrimp dressed with fermented fish innards, mizuna steeped with nori, sesame tofu with amber sauce, green beans dressed with sesame, deep-fried ginkgo nuts, eel cheese egg, and grilled sea urchin
Yoshiteru Iwata
PICK UP
Articles by Yoshiteru Iwata
Kamo eggplant, mansion-style platter: miso-glazed grilled Kamo eggplant, salt-steamed aigamo duck, aze-mame edamame, shrimp simmered in sake, thread-cut flower garnish, and pickled ginger shoot
Grilled Kamo eggplant somen (Challans duck, shrimp cracker, fried scallion, umami powder, clarified miso sauce)
Sea bass seared in sansho oil, with crisped fish-skin cracker, Manganji green pepper, vinegared myoga bud, tade vinegar dressing, fried sansho berries, and sansho oil powder
