小林政巳
Grand Xive Karuizawa
Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by 小林政巳
Grilled Char with Shincha, Shirobai Liver Grill, and Okaki-Crumb Deep-Fried River Shrimp
Ōiwana Ginjō-Arai, Stuffed Fruit Tomato
Blended Miso Broth, Char Wrapped in Lotus Root
Wagyu Sansho Pepper Roast Beef
Eel Jade Roll
Rock oyster steamed in wine with tofu-skin soup
Blackthroat seaperch grilled with salt-fermented bonito viscera, young sweetfish grilled with new-season tea
Char dusted with kuzu starch
Shinshu salmon, a branded trout hybrid, with silky egg-yolk sauce, abalone and azuki duo mold, fruit tomato and horsehair crab
Shinshu Premier beef wasabi roast
Tree-ring bamboo shoot, octopus simmered cherry-blossom style, udo simmered in clear broth
Grilled Ise lobster with egg yolk and konowata
Fat greenling steamed with cherry-blossom fragrance
Sea bream spring aspic, kombu-cured Shinshu salmon with vinegar dressing, simmered abalone, prawn with caviar, walnut tofu