清水祐治
Nishiazabu/Nishiazabu Ichino
Master
RECIPES
Recipes by 清水祐治
Yellowtail Sake-Lees Yuan-yaki, Lotus Root Mochi
Snow-viewing style: yellowtail snow hut
Yellowtail and Turnip Sushi, Cold-Smoked Yellowtail and Monkfish Liver Monaka
Takiawase (braised Jinhua pork belly, potato sauce, new-harvest burdock, spinach, Japanese mustard)
Ise Lobster
Sata Misaki Mackerel Kosode Sushi
Kawakawa tuna
Swimming crab wrapped in yuba and steamed
Awaji Onion and Silkie Chicken Egg, Silk-Smooth Steamed Custard
Shark Fin Hot Pot
Layered beef tongue, spiny lobster deep-fried in a straw coat
Arrowhead bulb castella, monkfish liver monaka, persimmon and lily bulb, mole-shaped taro, barracuda kimono-wrap sushi, brandy-cured bottarga
Kuchikiri Tea Broth, Seared Dried Sea Cucumber Roe
Oyster, Oil-Steamed
Mackerel kinuta-maki, hairy crab, egg-yolk vinegar
Thin-sliced layered turnip, carrot
Shrimp wrapped straw-bundle style and deep-fried, chestnut deep-fried with a decorative coating
Roast wagyu, ebi-imo oranda-style, apple miso
Tilefish, matsutake mushroom
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Articles by 清水祐治
Kinka pork oil-simmered, fava bean terrine, vinegar-pickled ginger, potato senbei, burdock base, black vinegar tamari
Takiawase: Kinka pork kakuni, potato sauce, new burdock, spinach, Japanese mustard
Finely scored abalone, clam with mugwort kuzu noodles and raw sea urchin, beach silvertop, udo
