清水祐治

Nishiazabu/Nishiazabu Ichino

Master

RECIPES

Recipes by 清水祐治

• 2019.09.06

  

  Yuzu castella, pinecone-shaped fish-paste dumpling, persimmon-style manganji pepper, deep-fried yam bulbils in egg-yolk batter, barracuda persimmon-leaf sushi, smoked autumn duck

• 2019.09.05

  

  Savory steamed egg custard with tofu

• 2017.08.07

  

  Anago Shinjo, Thread-Spool Style

• 2017.08.04

  

  Turban shell with sansho, kōtake mushroom with amber egg, foie gras and lily bulb, green plum and hamo, octopus ogura-ni, saimaki shrimp and white asparagus, eel and burdock

• 2017.08.03

  

  Stone-wall taro with sesame, Ise spiny lobster simmered in its shell, eggplant simmered to a lapis sheen

• 2017.08.02

  

  Ayu tomoyaki, grilled with its own basted innards

• 2017.08.01

  

  Tomato Clear Broth, Shirred Abalone

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Articles by 清水祐治

2023.03.17

Kinka pork oil-simmered, fava bean terrine, vinegar-pickled ginger, potato senbei, burdock base, black vinegar tamari

2023.03.10

Takiawase: Kinka pork kakuni, potato sauce, new burdock, spinach, Japanese mustard

2023.01.27

Finely scored abalone, clam with mugwort kuzu noodles and raw sea urchin, beach silvertop, udo

2023.01.13

Soup bowl: okoze suppon-style, mugwort tofu, bamboo shoot, myoga, scallion, sansho flower buds