和田匠
Shibuya Japanese Restaurant Aogaki
RECIPES
Recipes by 和田匠
Salt-simmered yellowtail
Two-topping grilled yellowtail
Yellowtail Sake-Lees Soup, Yellowtail Turnip Sushi
Eel deep-fried wrapped in yuba
Spiny lobster simmered in the shell, saikyo-miso style
Pike conger pureed potage, pike conger wrapped around matsutake mushroom, golden deep-fried
Steamed Abalone, Crab and Cheese Terrine Wrapped in Prosciutto
Maki-grade kuruma prawn deep-fried with chrysanthemum-petal coating, king crab deep-fried in a straw-cape coating, whiting and shimeji mushroom rolls, and more
Abalone Steamed with Glutinous Rice, Bountiful-Harvest Style
Roe-bearing sweetfish rolled in thin sheet kombu; fern shoots wrapped in fried tofu skin
Tilefish and matsutake sandwiched with monkfish liver, grilled; Ise lobster grilled with sea urchin; conger eel rolled around burdock, simmered Arima-style
Mackerel and Daikon Soup, Osaka Semba-Style
Pufferfish Shuto-Egg Dressing, Grilled Barracuda Steeped in Chrysanthemum Petals
PICK UP
Articles by 和田匠
Fava bean pureed soup, fat greenling, steamed sea urchin, new-season water shield, cherry tomato, yuzu
Fat greenling dusted with kuzu starch — new-crop water shield, small bok choy, shiitake, yuzu
Spring sea bream rolled with wild mountain vegetables, bracken, bamboo shoot, butterbur, hook-tip bracken, turnip greens, lily bulb, sansho leaf
