倉田克也
Kagurazaka Uo Takumisen
Master
RECIPES
Recipes by 倉田克也
Long hijiki seaweed simmered wrapped in fried tofu skin, baby octopus simmered cherry-pink, shrimp glossy-simmered, shrimp-shaped taro, and small eggplant fried then simmered Dutch-style
Spiny lobster and cockle
Bamboo shoot miso-glazed and grilled three ways -- sansho-leaf miso, dengaku miso, and yuzu miso, cornetfish and celtuce stem dressed with fish roe, icefish sushi wrapped in a cherry leaf, baby turban shell coated with sea urchin, foie gras in an amber jelly, salmon rolled in a brocade pattern
Clam shinjo
Ark shell clam and pen shell clam
Horsehair Crab
Baby sweetfish thread-wrapped deep-fry in two colors, layered bamboo shoot fritter
Steamed Winter Melon, Noppei-Style
Turban shell dengaku with a twist, baby octopus and edamame with pickled-plum dressing, smoked daikon and cheese rolled into a spiral, sea bream roe jelly, conger eel sushi in bamboo leaf, lemon-simmered sweet potato, mountain yam and lotus root sandwich
New-Season Burdock Surinagashi
Deep-Fried Hamo, Fugu-Skin Senkawa-Dofu
Pike conger and shiro-uri kaminari-boshi, mizore-ae dressing
Round Eggplant Vessel with Baby Octopus and Crab
Ichibo Beef Wrapped in Pastry
Grilled bamboo shoot, fat greenling grilled with sansho leaf buds
New-Greenery Style, Sea Bream Milt Tofu
Chinese yam noodles, mock tofu, conger eel rolled around burdock root, young sweetfish in gabion-style sweet potato, Ishikawa taro with cheese miso
Spiny Lobster with Fava Bean and Bracken Tossed in Bottarga, Whiting Chimaki-Style Sushi