吉井勝
Ginza Kasuga
Master
RECIPES
Recipes by 吉井勝
Lotus root, deep-fried and served in dashi
Steamed abalone, sea urchin and wakame
Barracuda grilled and steeped in dashi
Pacific saury with shaved kombu
Taro steamed in its skin, salt-steamed aigamo duck loin, smoked salmon kosode sushi, cream cheese sake-lees pickle, fig with white vinegar dressing
Motte-giku, an edible chrysanthemum, with wasabi-vinegar dressing
Bamboo shoot in sansho-leaf miso dressing, icefish sushi, wasabi flower stalks and daikon radish steeped in tosa vinegar
White asparagus in tofu dressing, new cabbage and salmon sushi with mustard mayonnaise, butterbur bud grilled with sesame miso
Wild mountain vegetables in rapeseed-blossom egg dressing, sea bream and sansho-leaf sushi, firefly squid with tomato sauce
Rapeseed blossoms and raw sea urchin in sesame tofu dressing, bamboo shoot and sansho-leaf sushi, udo and angelica shoot kinpira
Butterbur in salad dressing, clam sushi, bamboo shoot inner lining with salted seafood dressing
Horse mackerel, Kokura-style azuki, and mountain yam
Deep-Fried Kisu Stuffed with Sea Urchin, and Shishito Peppers
Deep-Fried New Potatoes with Mustard Sauce
Beltfish wrapped in myoga and grilled
Fava bean and shrimp sandwich fry, white melon and smoked salmon Naruto roll with egg-yolk vinegar, tomato terrine with smartweed vinegar, young sweetfish sushi wrapped in bamboo leaf, and angelica tree shoot deep-fried plain with sesame miso
White Asparagus Dressed with Kinome, Eggplant Set in Jelly, Pea Milk Tofu
Wild sweetfish fragrant deep-fry, new burdock Rikyū-style deep-fry, broad bean and prawn sandwich deep-fry, and first-flush new tea
Simmered New Potatoes with Shuto, Grilled Gosanchiku Bamboo Shoots Tossed with Plum, and Prawns Simmered in Sake and Salt
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