長島博
Tokyo Airport Restaurant
Master
RECIPES
Recipes by 長島博
Persimmon, Kyoho grape, and chestnut tofu-dressed salad, grilled Pacific saury sushi, avocado with salted rice malt, bush-clover-themed sweet, yuzu-scented grilled sesame tofu
Steamed grated yam
Le Lectier pear simmered in sweet syrup
Yam rice porridge
Yam and agar jelly
Snow shrimp, rice-bale-shaped deep-fry
Chrysanthemum-cut Juzen eggplant, simmered to absorb flavor
Niigata wagyu beef, wasabi-grilled; willowy flounder, grated-yam-coated grilled style
Cold-smoked autumn-colored sea bream, Sado young yellowtail cured with yuzu
Hen-of-the-woods mushroom pureed soup with tsukimi-style free-range chicken
Sweet shrimp with Daigo-style dressing, bush-clover-style tofu, autumn salmon and turnip sushi
Yuba-wrapped brushwood-style deep-fry / Daikoku shimeji mushroom and buckwheat-groat deep-fry
Freeze-dried tofu and fern shoots, simmered in layers
Shrimp-shaped taro, Tamba-style grilled, fig, millet wheat gluten, and walnut miso-glazed, grilled wheat gluten burdock roll
Grilled Eggplant Surinagashi and Sesame Tofu
Vinegared water caltrop and maple leaf, Jiro persimmon mallet-shaped roll, red taro stem and fried wheat gluten with pear dressing, Chinese yam, sweet potato, and kabocha lightly seared, frozen konjac set in amber jelly
Chrysanthemum and Yam Kan
Simmered Taro Corms with Five Grains
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