渡邊三郎
Chiba - The Inn of Filled Hearts Yoshiyume
Master
RECIPES
Recipes by 渡邊三郎
Spring cabbage with Hakata-style conger eel, king crab rolled in shredded egg, butterbur wrapped in yuba
Spiny lobster with karasumi, Spanish mackerel grilled with a white-miso and sake-lees coating
Diamond-shaped shinjo
Turban shell with butterbur miso, udo simmered with red plum, chrysanthemum crab roll, Kazusa beef marinated in sweet white miso
Crab hōsho-maki, sockeye salmon chrysanthemum roll, persimmon and pear ichimatsu
Colorful diced pumpkin, matsutake mock tofu, lily bulb chrysanthemum, autumn greens tōji-maki, shrimp in a turnip cup
Momiji-yaki grilled Ise lobster, abalone and foie gras sandwich
Chrysanthemum pufferfish-milt tofu
Mochi ginkgo, shimeji and duck jibu-ni, manganji pepper stuffing, turban shell liver salad, and more