鈴木聡
Osaki Nihonkai Umi no Hana
Master
RECIPES
Recipes by 鈴木聡
Autumn salmon and cheese yuba-wrapped roll, pinecone-shaped deep-fried shrimp fish-paste dumpling
Tilefish autumn medley grilled on a magnolia leaf
Cod milt soup, autumn eggplant, duck meatballs, shrimp
Mochi-textured abalone with persimmon vinegar, Tamba chestnuts simmered in coffee, autumn ayu with water-pepper miso, walnut tofu wrung in cloth, sea urchin jelly with yam bulbils, young kuruma prawns, thin-sliced burdock, jade-green ginkgo nuts, cuttlefish grilled with salted fish innards, moon-viewing lily-bulb dumplings
June tofu simmered with egg yolk, pike conger kenchin roll, sake-simmered kuruma shrimp
Tofu-wrapped loach and burdock, Ohara-style fried ridged-eye flounder, yolk-fried fukura-ume
Spiny lobster and sea bream grilled with salted fish innards, summer duck grilled with water bamboo shoot
Corn surinagashi
Young ayu egg-yolk sushi, eel and pressed dried soybean salad, glazed small river crab, young burdock bundled raft-style, tozan-style grilled abalone, watermelon radish wrapped paper-fold-style, summer octopus rice cracker, long-armed shrimp fried in matcha
Uni tofu