Oil-seared Japanese Black Wagyu beef
Yoshimichi Hirai
RECIPES
Recipes by Yoshimichi Hirai
Conger eel grilled with new potato, conger eel and new burdock bound and deep-fried, whiting whiting curled into a fiddlehead-fern shape
Yoshimichi Hirai
Red-koji miso and enoki puree soup, finished with the clear top liquor, sake-grilled young red sea bream wrapped in fried tofu skin
Yoshimichi Hirai
Soybean pulp salad, mountain yam somen, ark shell simmered with strawberry, spring cabbage with fish milt cream, mugwort-and-whitefish mixture, marinated
Yoshimichi Hirai
Spiny lobster simmered in the shell with sesame miso, diamond cherry-blossom taro
Yoshimichi Hirai
Alfonsino baked with sake lees and cheese
Yoshimichi Hirai
Crab pureed soup with light kuzu thickening, clam fish-paste dumpling
Yoshimichi Hirai
Bamboo shoot dressed with sansho leaf, squid cherry-blossom sushi, Japanese halfbeak and asparagus roll, strawberry-style ark clam egg-yolk sushi, small kuruma prawn marinated in red-yeast-rice miso, taro stem pickled in rice-starch liquid, green pea jelly, sakura-scented lily bulb twisted into a bundle, purple sweet-potato sakura mochi, and lily-bulb petals
Yoshimichi Hirai
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