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Articles by Masanobu Inaba
Whole dried blackthroat seaperch, autumn miso yuzu-scented grilled, low-temperature roasted Daisen free-range chicken with yuzu kosho, freshly rolled dashi-maki tamago, tinted grated daikon, kombu, mentaiko
Minami-Uonuma-grown: Koshihikari white and brown rice, local pork sake-lees soup, Okukuji egg, shaved bonito flakes, house-made dashi soy sauce
Kyoto Turnip and Maitake with Crab An, Sea Bream Sogi-Zukuri with Sesame Soy Sauce, Kikuna and Mushroom Nibitashi with Ikura, Kiriboshi Daikon, Hijiki, Carrot, Bite-Size Abalone and Ise Lobster Tempura, Wagyu Shigure-ni
Ginza: "Ginza Inaba"
Fully ripe persimmon and Kyoho grape with yogurt, honey, pomegranate
One-Bite Black Truffle Soba
Hida Beef and Seasonal Vegetable Sukiyaki, Topped with Uni — Kazahana Style
