高木雄一
Tokyo Baycourt Club Hotel & Spa Resort "Nihon Ryori Jigi"
head chef
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Articles by 高木雄一
December sashimi selection: tiger fugu, bluefin tuna, blackthroat seaperch, truffle, finger lime, nori tsukudani
Ariake: "Japanese Cuisine Jigi"
Rice course: clay-pot-cooked rice
Steamed abalone, pine-needle-skewered ginkgo nut, yam bulbil, Japanese walnut, maple-leaf wheat gluten, arrowhead bulb, ginkgo-leaf-shaped sweet potato, matsutake, soft-boiled egg, sea urchin and liver sauce
Japanese-style bagna càuda
