下山哲一
RECIPES
Recipes by 下山哲一
New tea steamed rice
Sakura shrimp deep-fried in fine noodle strands
Conger eel two-piece roll with burdock, oil-simmered kuruma prawn, tender-simmered octopus, hijiki wrapped in fried tofu skin
Turban shell baked in its shell and served in a clear broth with julienned vegetables, fat greenling grilled on bamboo leaf
Young sea bass kombu-cured, beltfish vinegar-cured, pen shell kombu-cured, trough shell clam blanch-cured, bigfin reef squid kombu-cured
Oysters Steamed in Wine, Grated Daikon with Kabosu, Pear Jelly Terrine
Bountiful-harvest pike conger, sudare-fu sandwiched with shrimp and simmered, hand-pulled yuba simmered with kuzu, Jōshō taro simmered with bonito flakes
Grilled Beef Tongue with Eggplant Aroma
Sea Bream Seared with Its Own Shuto
Tilefish stuffed with nuts, garland chrysanthemum greens and rice-flour dumpling mochi
Baby kuruma prawn harako-yaki, small abalone and grated yam steamed, fall-run sweetfish uruka tofu, duck baked in the traditional flat style, Daikoku shimeji mushroom nanban-zuke
Abalone Steamed Matsumae-Style, Flounder and White Gourd Polka-Dot
Softshell Turtle and Sansho Pepper Aspic Molded with Summer Daikon
Grilled Twin-Layered Pike Conger
Shark Fin and Lotus Root Cake
Taro stem somen
Chicken Tenderloin Cured with Kelp Tea, Flame-Seared, Served with Oil Namasu
Octopus simmered in fish sauce
Mustard Cream Salad
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