桝本嘉昭
Kanemeguro Branch of the Norinchukin-cho
RECIPES
Recipes by 桝本嘉昭
Horsehair crab and summer turnip in a woven-hat shape
Dried scallop and shredded shark fin, steamed yuba-wrapped and topped with grated yam, prawn simmered in sake and pickled in shuto rice porridge, small eggplant deep-fried and simmered, soy-simmered butterbur tied into bundles with crisped leaf, sweet potato simmered in lemon
Grilled small tilefish with leek, duck white loin
Grilled eel, steamed lotus root in chakin-shibori
Chilled Consommé, Daigo Tofu
PICK UP
Articles by 桝本嘉昭
Simmered and steeped — white asparagus, clam, wasabi flower, soy-marinated salmon roe, shiso flower spike
White asparagus mold — clam clear-broth sauce, spicy-simmered wasabi flower, soy-marinated salmon roe, shiso flower spike
Butterbur-miso salad, sea urchin, bamboo shoot, sprouted scallion, salted cherry blossom, toasted sesame
