Soba béchamel bake
Tatsumasa Yamamoto
Tatsumasa Yamamoto
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by Tatsumasa Yamamoto
Soba Canapé Style
Tatsumasa Yamamoto
Pan-seared kneaded buckwheat dumpling
Tatsumasa Yamamoto
Soba and Konjac in Vinegared Miso Dressing
Tatsumasa Yamamoto
Domyoji-Wrapped Scallop, Sarashina-Style
Tatsumasa Yamamoto
Gozen Soba, Cold Pasta Style
Tatsumasa Yamamoto
Pike Conger Shabu-Shabu
Tatsumasa Yamamoto
Round Eggplant Simmered with Lemon, Conger Eel Teriyaki, Glazed Simmered Shrimp, Tomato Simmered in Honey, White-Simmered Lotus Root, Savory Okra, Corn Cut into a White Fan, Honey Lemon
Tatsumasa Yamamoto
Eel Steamed Shinshu-Style, Gourd-Cut Carrot, Maple-Cut Winter Melon, Leaf-Cut Kabocha, Soba-Fu
Tatsumasa Yamamoto
Tempura in Clear Broth
Tatsumasa Yamamoto
Grilled Autumn Sweetfish, Marinated in Vinegar
Tatsumasa Yamamoto
Tilefish, Shinshu-Steamed
Tatsumasa Yamamoto
Barracuda grilled Tanba-style, monkfish liver nest-style, chicken gizzard with chrysanthemum dressing, maple-leaf naruto-swirl fried in a bread-crumb coating, soba sushi, fig deep-fried in a sesame coating, namerō crepe
Tatsumasa Yamamoto
White Miso Broth
Tatsumasa Yamamoto
Lattice-Cut Eggplant Parcels, Three Ways
Tatsumasa Yamamoto
Duck Shabu-shabu Gozen Soba
Tatsumasa Yamamoto
Steamed Abalone, Cucumber and Wakame Roll
Tatsumasa Yamamoto
Eel wrapped in daikon and simmered, buckwheat dumpling with five-color rice puffs
Tatsumasa Yamamoto
Young sea bass grilled wakasa-style, onion grilled with fermented miso mash, coconut custard, chicken gizzard dressed with tofu, bottarga deep-fried in a buckwheat coating, salmon, stone-wall-cut liver, and matcha sweet pancake sandwich
Tatsumasa Yamamoto
Yuba pureed soup
Tatsumasa Yamamoto
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Articles by Tatsumasa Yamamoto
Turnip-steamed tilefish (ginkgo nuts, shimeji, wood ear mushroom, Domyoji rice)
Nanzenji-style steamed tofu with hand-scooped yuba, sea urchin, lily bulb, mitsuba, and silver sauce
Western-style steamed grated turnip with tilefish, sea urchin, cream cheese, ginkgo nuts, olives, shimeji mushroom, and plum-shaped wheat gluten cake
