Nobuhiro Aoki

Yokohama Minato Mirai "The Kahala Hotel & Resort Yokohama Japanese Cuisine Hama"

head chef

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Articles by Nobuhiro Aoki

Tilefish, kombu-cured and pinecone-grilled, sudachi, clear seafood broth

Tilefish, kombu-cured and pinecone-grilled, sudachi, clear seafood broth

Keiju egg mousse, sea urchin, shrimp with savory dashi sauce and wasabi

Keiju egg mousse, sea urchin, shrimp with savory dashi sauce and wasabi

Yokohama, Minato Mirai: "The Kahala Hotel & Resort Yokohama, Japanese Cuisine Hama"

Yokohama, Minato Mirai: "The Kahala Hotel & Resort Yokohama, Japanese Cuisine Hama"

Long-aged kombu and mold-cured bonito clear broth, shark fin, soft-shell turtle flavor-change ball, sprouted green onion, hidden ginger

Long-aged kombu and mold-cured bonito clear broth, shark fin, soft-shell turtle flavor-change ball, sprouted green onion, hidden ginger