Rikizo Aoyama

Kanagawa/Yokohama "Japanese Cuisine Rakushi"

head chef

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Articles by Rikizo Aoyama

Fermented sea bass, grilled in tade oil — from 'Japanese Cuisine Rakushi' in Yokohama, Kanagawa

Fermented sea bass, grilled in tade oil — from 'Japanese Cuisine Rakushi' in Yokohama, Kanagawa

Kanagawa, Yokohama: "Japanese Cuisine Rakushi"

Kanagawa, Yokohama: "Japanese Cuisine Rakushi"

Fermented sea bream sashimi, topped with jellied fish broth

Fermented sea bream sashimi, topped with jellied fish broth