Kisu Senbei, Kuruma Prawn Kimi-Age, and Young Rakkyo Kimi-Age
Toru Kato
Toru Kato
The New Okura, Yokohama
Master
RECIPES
Recipes by Toru Kato
Kisu Grilled with Kabusecha
Toru Kato
Temari Kisu, Kisu Nishiki-Maki, and Seared Kisu in Ume Vinegar Marinade
Toru Kato
Flame-Seared Kisu, Nuta-Style Kisu, and Oil-Blanched Kisu
Toru Kato
Ashigara beef nanban-style rolled and fried, tuna roe light egg-white batter fry, Shonan whitebait dumplings, deep-fried river shrimp
Toru Kato
Eel and Tofu, Tender-Simmered Octopus, Stone-Wall-Pattern Baby Taro Chakin, Kabocha Squash Stuffed with Tube-Cut Burdock
Toru Kato
Barracuda and jade pressed sushi
Toru Kato
Tea-covered grilled sea bass, giant longarm prawn grilled with golden egg yolk
Toru Kato
Western-style seared bonito, herb-wrapped flounder, skin-seared whiting, Odawara horse mackerel tataki stuffed in mountain yam
Toru Kato
Okra pureed soup, deep-fried okoze, mozuku fish-paste dumpling, pounded shrimp
Toru Kato
Cream cheese kuzu tofu, Miura-style chilled scrambled egg, summer vegetable namasu pickled in salt-koji and honey
Toru Kato
Hagi-style shinjo wrapped around a soft-poached egg, deep-fried, whiting deep-fried with a fragrant coating, deep-fried freshwater long-arm shrimp
Toru Kato
Dried daikon spiral roll, sea bream shinjo and minced shrimp terrine, herring kelp roll, tender-simmered beef, tube-cut burdock and accordion-cut kabocha
Toru Kato
Autumn salmon wrapped in potato and grilled, king crab and potato with an egg-yolk glaze, chicken tenderloin pie with an egg-yolk glaze, rice paper flavor-coated deep-fry, grilled matsutake mushroom, chestnut mash with the skin left on, seared squid chrysanthemum roll, leaf-shaped grilled Chinese yam with sea urchin, and perilla-vinegar pickle styled to look like a grilled plum
Toru Kato
Chrysanthemum-Cut Turnip, Quail Meatball Wrapped in Autumn Eggplant
Toru Kato
Miso-pickled tofu, walnut tofu with a stuffed filling, grilled fig, grilled ladybell shoots and oyster mushroom
Toru Kato
Shio-Koji and Honey Pickle, Wine-Pickled Tapioca, Aromatic Peanuts
Toru Kato
Autumn-run bonito Ōmi-style roll, grilled salmon belly, maitake mushroom simmered Arima-style with sansho pepper, seared hoshiko
Toru Kato
Soy milk tofu, tomato terrine, sake-sautéed abalone, steamed sea urchin, snow crab roll with crushed soybean coating
Toru Kato
End-of-season pike conger cracker, shrimp cracker, maple-leaf wheat gluten cracker, ginkgo-leaf sweet potato cracker
Toru Kato
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