Ise Lobster in Sesame Miso
Yoshimichi Hirai
RECIPES
Recipes by Yoshimichi Hirai
Whelk and surf clam simmered assortment
Yoshimichi Hirai
Butterfish Saikyo-Yaki, Scallop in Sake-Lees and Shuto Marinade, Kuruma Shrimp
Yoshimichi Hirai
Filefish, Grilled Matsutake Mushroom, Cauliflower Mushroom
Yoshimichi Hirai
Seared Hoshiko Shinjo
Yoshimichi Hirai
Salmon Roe in Golden Marinade, Hairy Crab Spring Rolls, Amigasa Yuzu, Shrimp Kōsen-age, King Oyster Mushroom Age-ni, Lotus Root Itoko-ni, Senpōshi Oyster Slow-Poached in Oil
Yoshimichi Hirai
Pan-seared kuzu cake with roasted soybean flour
Yoshimichi Hirai
Hokki Clam Grilled in Yame-Tea Oil, Yame-Tea Broth Ochazuke
Yoshimichi Hirai
Sous-Vide Duck
Yoshimichi Hirai
Wild Red Sea Bream from the Genkai Sea, Grilled with Shio-Kōji
Yoshimichi Hirai
Eggplant Hakata Set in Jelly, Grilled Two-Color Asparagus, Wagyu Mineoka-Style Shabu-Shabu Wrapped in Lettuce, Saimaki Shrimp with Okutama Wasabi Pickle
Yoshimichi Hirai
Direct-from-the-Producer Fresh Fish Platter
Yoshimichi Hirai
Oxtail milky white broth, new potato and rice-dumpling oxtail terrine
Yoshimichi Hirai
Fukuoka Corn Puree Sauce, Soy Milk Corn Tofu
Yoshimichi Hirai
Smoked Bonito, Seared Live Conger Eel
Yoshimichi Hirai
Young sweetfish deep-fried with water pepper
Yoshimichi Hirai
Alfonsino and shrimp fragrant grill, fat greenling Yoshino-style grill
Yoshimichi Hirai
Horsehair crab shinjo
Yoshimichi Hirai
Firefly squid simmered in shuto, sea bream milt in savory broth, grilled bamboo shoot, two-tone dyed lotus root, green peas simmered to a jade-green hue
Yoshimichi Hirai
Simmered okara, bamboo shoot simmered with bonito flakes, Manila clam simmered with ginger, tuna in a mustard vinegar-miso dressing
Yoshimichi Hirai
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