New Cabbage Hakata-style
Satoshi Monma
Satoshi Monma
Hakone Open-Air Museum Club
Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
RECIPES
Recipes by Satoshi Monma
Deep-fried salt-dried tilefish with fermented bonito innards sauce
Satoshi Monma
Cherry salmon and mugwort fu sandwich-grilled, bamboo shoot grilled with sansho-leaf soy sauce, beef loin saikyo-yaki
Satoshi Monma
Cherry sea bream steamed with festive red rice
Satoshi Monma
Knotted tilefish, deep-fried okitsu-style, pine-cone-cut arrowhead tuber, icefish and apple deep-fried in a julienned wrap, angelica-tree shoots fried in egg-yolk batter, tomato-colored wheat gluten tied in a knot, and garland chrysanthemum deep-fried in a fan shape
Satoshi Monma
Sea bream steamed with chopped tofu and vegetables, sea bream roe and twisted-cloth turnip, shark fin, and tsukushitake mushroom
Satoshi Monma
Roe-bearing shrimp, herring kombu roll, and stuffed shrimp-shaped taro
Satoshi Monma
Alfonsino grilled in saikyo miso, fragrant one-night-dried pufferfish, avocado pickled in fermented rice malt and honey, daikon sliced into thin paper-like sheets and pickled in vinegar, gourd-shaped red shiso-pickled vegetables, kumquat stuffed with sweetened mashed filling, Yamato yam rolled tomoe-style, layered kombu pickled in miso, and lotus root cut into a snow-ring pattern and pickled in vinegar
Satoshi Monma
Cod lightly salted then grilled, soft roe tofu, and hard roe slow-simmered
Satoshi Monma
Pine-cone-cut tokobushi abalone simmered for long life, bamboo-cut celtuce pickled in miso, bottarga and cheese pressed in layers, miso-pickled plum-blossom tofu, layered plum-blossom salmon, two-ingredient herring roe roll, candied baby sardines with a kombu knot, layered crab and sea urchin fish-paste dumpling scored and grilled, crab cracker, monkfish liver rolled in sweet-pickled daikon, sake-lees plum blossom layered into an auspicious plum shape, debira dried flounder in a sweet vinegar marinade, kosode-style salmon grilled in a citrus-soy marinade, and mountain yam wrapped in paper and cooked
Satoshi Monma
Kombu-cured sea bream
Satoshi Monma