小林裕人
Wakakomakai KKR Hotel Tokyo
Master
RECIPES
Recipes by 小林裕人
Charcoal-grilled roe-bearing small lake fish, butterfish saikyo-miso grilled
Alfonsino pressed sushi, mackerel sushi, crab sushi in a twisted egg crepe
Salted pollock roe sunrise roll, conger eel naruto-style spiral roll, tender-simmered octopus, glossy simmered dried cod
Duck Meatball Dumplings
Tilefish, Snow-Flower Steamed
Flounder Hakata-Press, Smoked Salmon and Turnip Checkerboard
Herring Roe on Kelp, Halfbeak
Juvenile sea bream crisps and shrimp crisps
Alfonsino kenchin-style roll, cod roe sunrise roll, glazed simmered dried cod
Butterfish, saikyo-miso grilled; king crab, grilled with a fermented fish-innards glaze
Tilefish, finely sliced and dressed with pickled daikon; kuruma prawn, oil-blanched and stuffed with fermented soybeans
Crab shinjo
Square-Cut Herring Roe Pickled in Amber, Salmon Roe Pickled in Sake Lees, Pine-Cone-Cut Small Abalone Simmered Kōshū-Style, Moroko Lake Fish Wrapped in a Delicate Paper-Style Roll, Eel-Filled Sweet Rolled Omelet, Salmon and Turnip in a Checkerboard Pattern, Lotus Root Stuffed with Spicy Cod Roe, Dried Persimmon with Egg-Yolk Sushi, Lily Bulb and Walnut Twisted into a Bundle, and Bolted Lettuce Stalk Pickled in Saikyo Miso
Warm rice purée topped with bottarga
Sweetfish dengaku deep-fried in a coarse rice-crumb coating, mustard-and-soy marinated deep-fried eel, shrimp crackers, asparagus deep-fried in a rice-cracker coating
Pike conger kabocha manju, pike conger winter-melon manju, beltfish makisen roll, deep-fried simmered eggplant, baby bok choy
Longtail snapper, a twist on grated-daikon grilling
Tilefish, Styled as a White Waterfall
Chilled Ground Soybean Soup
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