三浦健二
Yokohama Royal Park Hotel "Japanese Restaurant Shikitei"
head chef
RECIPES
Recipes by 三浦健二
Oil-grilled pike conger, salt-grilled striped jack
Striped jack thin-sliced sashimi, flounder chrysanthemum roll
Steamed Turnip, Dried Shrimp Soup
Soft-shell turtle broth
Largehead beltfish shin-biki-age, matsutake
Roe-bearing sweetfish, oil-steamed with white vinegar dressing
Egg Yolk Shuto Glaze
Cornetfish, Chrysanthemum-Style Cure
Shabu-Style Wagyu Tempura
Scallop Simmered Yoshino-Style, Kuzu-Thickened
Tilefish grilled with a white-miso finish evoking an elder's white hair, shrimp and sea urchin sushi, miso-pickled soft-set egg, clam grilled in butter
Swimming crab pureed soup
Shrimp dressed with fermented sweetfish entrails, new-season bottarga pickled in sake lees, pen shell and Chinese yam topped with dried sea-cucumber ovary, squid and blanched taro shoots with egg yolk and fish-entrail paste, and roe-bearing sweetfish steamed in oil
Persimmon namasu
Fat greenling domyoji-age
Sea Bream Milt Toji-Maki, Conger Eel Simmered with Egg Yolk
Morning-dug bamboo shoot, steam-grilled; tilefish okina-yaki; myoga sushi; sakura-pickled daikon; salt-grilled fava beans
Scallop and Shrimp, Spring Mountain Steamed
Sea cucumber roe paste, orchid-flower garnish, cuttlefish dressed with sansho-leaf miso, clam and tender bamboo-shoot inner sheath in a misty jelly, halfbeak grilled with bottarga, small egg-filled octopus, rapeseed blossoms