Saffron Fried Rice Topped with Shrimp-Head Sauce
Toru Sugai
Toru Sugai
Otemachi Tokyo Kaikan Mitsubishi Club
Technical Director
RECIPES
Recipes by Toru Sugai
Paper-Salt-Cured, with Grated Turnip
Toru Sugai
Shio-Kōji Grilled, Yuba-Wrapped Grilled
Toru Sugai
Flower-Robe Steamed Dish "Grape Dewdrop," Yudori Hamaguri Foam
Toru Sugai
Chicken calico press, simmered beltfish rolls
Toru Sugai
Chirimen Octopus, Sole Stuffed with Shrimp Shinjo
Toru Sugai
Abalone Oni-Oroshi, Kasago Deep-Fried and Simmered
Toru Sugai
Conger Eel Tosa-Age, Ayu Steamed in Aromatic Oil
Toru Sugai
Burdock Stuffed with Duck Inro-Style, Turnip Simmered with Saffron, Rich Simmered Taro, Early-Dug Bamboo Shoot, Kyoto Carrot, Mibuna Greens
Toru Sugai
Flounder Toji-Yaki, Kuruma Prawn Grilled with Shuto
Toru Sugai
Salted Yellowtail with Sleet Dressing, Cod Liver Steamed with Western Liquor, Tairagai Pressed Hakata-Style, Crab and Lotus Root Manju
Toru Sugai
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Articles by Toru Sugai
Salmon tawara-style deep-fried, grilled-eggplant batter, chrysanthemum achara pickle
Salmon tatsuta-style deep-fried, fan-cut eggplant, chrysanthemum thin-batter fry, ginger salt, sudachi
Whiting, hakusen-age, conger eel semolina-fry, tomato salt, shiso salt
