High-heat steamed spiny lobster, black abalone damashi-ni
Katsuya Shimizu
Katsuya Shimizu
RECIPES
Recipes by Katsuya Shimizu
Charcoal-grilled Koshu wagyu, Kamo eggplant oranda-ni, fig furofuki
Katsuya Shimizu
Seared Fuji-no-suke, a Yamanashi-brand salmon, Narusawa-village corn tamajime, fifteen-grain okowa
Katsuya Shimizu
Softshell turtle medicinal soup
Katsuya Shimizu
Koshu Wagyu Beef Wasabi Roll
Katsuya Shimizu
Baby sweetfish deep-fried live, two-color croquettes
Katsuya Shimizu
Koshu simmered abalone, pumpkin steamed glutinous rice
Katsuya Shimizu
Seared Ise Spiny Lobster, Ise Spiny Lobster Bisque
Katsuya Shimizu
Yamanashi corn pureed soup, lotus root dumpling, Fuji Sakura pork, tender-simmered
Katsuya Shimizu
Long-arm shrimp with tomato jelly and a shiso flower-spike garnish, dressed with a fish-roe dressing, fig simmered with sweet miso, gourd-shaped cheese and egg, Kai-style cold-smoked salmon sushi roll, Brussels sprouts stuffed with crab, seared early-summer sesame tofu
Katsuya Shimizu