辻昌也

Shibadaimon/Wanmiya

RECIPES

Recipes by 辻昌也

• 2025.10.23

  

  Oyster lightly salted then sun-dried

• 2025.10.22

  

  Kuroge wagyu simmered sukiyaki-style

• 2025.10.21

  

  Salt-plank grilling

• 2025.10.20

  

  Autumn sakura shrimp pureed soup

• 2025.10.15

  

  Oil-cured Pacific saury, duck cutlet sandwich, monkfish liver in a hollowed yuzu shell, and saikyo-miso-cured monkfish

• 2025.10.14

  

  Tiger pufferfish aspic

• 2022.05.27

  

  Horse Mackerel Pickle

• 2022.05.26

  

  Venison Corned Beef

• 2022.05.25

  

  Whelk Simmered in Sake

• 2022.05.24

  

  Small Melon Pureed Soup

• 2022.05.23

  

  Octopus Rice-Bran Pickle

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Articles by 辻昌也

2021.02.14

Potato-and-bacon straw-cape deep-fry — oyster deep-fried in roasted rice flour, pinecone-cut taro, driftwood-style maitake, yuzu

2021.01.24

Shiba shrimp mino-age (oyster shin-biki-age, fried root vegetable with cheese, ginkgo-leaf-cut sweet potato, dead-branch-cut burdock, rice-ear garnish, sudachi)

2020.12.06

Shimeji mushroom and kishimen hakusen-age, autumn eggplant egg-yolk deep-fry (salmon and mountain yam, checkered egg-yolk deep-fry, leaf-cut sweet potato, pine-needle-cut tea soba, kinzanji miso, tartar sauce, shuto salt, young rakkyō, soy sauce)

2020.11.29

Spiny lobster egg-yolk deep-fry — matsutake hakusen-age, sudachi, plain salt