高瀬圭弐
Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by 高瀬圭弐
Kamo eggplant and whale in a small hot pot
Matsutake and pike conger grilled with fragrant onion soy
Kombu-cured Spanish mackerel
Three Kinds of Sesame Cream
Chilled savory black tea water-bead jelly
Reishi sea snail fried in egg yolk batter, tomato deep-fried in white batter, stuffed hollow burdock
Tea-fragrant grilled spiny lobster and abalone, miso-glazed baby eggplant
Tender-Simmered Olive Pork