松浦正章
Hatchobori/Matsuura
Technical Director
RECIPES
Recipes by 松浦正章
Fugu deep-fried in a Bubu-arare coating
Wagyu Sansho-Yaki, Eggplant Butter-Soy Grill
Clear beef broth soup
Herring Steamed with Sake
Bamboo shoot steeped to season, rolled shrimp soy-simmered, mallard meatballs
Spanish mackerel oil-seared
Flounder rolled in paper-thin kombu, spear squid, seared beef top round
Grilled shark fin
Butterbur-bud miso dressing, steamed abalone
Sakura shrimp deep-fried in a straw-bundle wrap
Herring, herald of spring; hosta shoot greens wrapped in fried tofu skin
Fat greenling grilled in a leek wrap with sansho pepper
Kombu-cured sea bream, seared beef loin, vinegar-cured horse mackerel with soybean pulp
Steamed snow crab in a thin kuzu-thickened broth
Halfbeak pressed sushi wrapped in cherry leaf, shrimp in rice-porridge marinade with cheese, kumquat-egg deep-fried in a scouring-rush style, turnip and prosciutto roll, two-color pouch twisted in cloth, bottarga daikon, and amber-glazed ginger on a pine-needle skewer
Surf clam dressed with butterbur miso