櫻井誠二
Hakusantei
Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by 櫻井誠二
Yanagawa Eel and Foie Gras Grill, with Summer Vegetables
Mekaja Vichyssoise-Style Winter Melon Surinagashi
Swimming crab amber aspic, Chinese razor clam wine-steamed with nori sauce, mantis shrimp aromatic grill, Ariake eel-goby confit, ganba pufferfish overnight-dried with seasoning sauce, Ariake Sea red jellyfish in Western-style sake-fragrant dressing, seasonal garnish