大田和伸夫
Ginza Tokinoniwa Ginza store
Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by 大田和伸夫
Ise lobster and daikon man'nen-ni
Spot prawn baked in egg batter
Botan Shrimp and New Potato Soup
Autumn Salmon Kombu-Cured, Salmon-Head Cartilage Namasu
Shrimp Shinjo Dumpling, Kōsen-Style Deep-Fry
Sleet-Style Free-Range Chicken Hot Pot with Grated Daikon, Seared Daisen Chicken
Wind-Dried Broadbanded Thornyhead, Charcoal-Grilled, Sous-Vide Wagyu Sirloin, Curry-Flavored Miso-Marinated Oyster, Sweet-Vinegar Pickled Red Turnip and Snow-Cracked Lotus Root, Lily Bulb Oribe Chakin, Bottarga and Daikon Mochi, Saikyo-Miso-Marinated Cream Cheese
Variation on Kenchin Soup
Seiko crab shell-box sushi, water-bamboo shoot and shimeji mushroom with dried persimmon and walnut dressing, surf clam and bolted lettuce stem mousse jelly
Monkfish dressed with its own liver
White miso simmered assortment
Three Kinds of Meat Hoba-Yaki
Herring Roe and Root Vegetable Pickle
Mochi-Mochi Chimaki
Oyster, Snow-Style Grilled, Walnut Tofu, Cod Milt Tama-Aburi, and More