Okara tossed with buckwheat tea
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 with water pepper
Tatsumasa Yamamoto
Beltfish seared-and-chilled with jelly glaze
Tatsumasa Yamamoto
Simmered eel, inro-style
Tatsumasa Yamamoto
Grilled young sea bass with shuto, stuffed tomato, salt-simmered duck loin, and more
Tatsumasa Yamamoto
Sarashina-jitate, sea urchin and abalone soup, abalone dusted with kuzu starch, raw sea urchin
Tatsumasa Yamamoto
Three-color chakin-shibori
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
