高橋良明

Ginza 1864

Master

RECIPES

Recipes by 高橋良明

• 2020.04.16

  

  Whale belly cut, country-style simmered

• 2020.04.15

  

  Beef Tongue, Miso Simmered and Grilled

• 2020.04.14

  

  Matsusaka beef rare shoulder cut, seared sashimi

• 2020.04.13

  

  Matsusaka beef fillet shabu-shabu, May vegetable roll

• 2020.04.10

  

  Housemade Consommé Soup

• 2020.04.09

  

  Japanese iris sushi

• 2020.04.08

  

  Sea urchin in a smooth mashed dressing

• 2020.04.07

  

  Abalone sake-simmered to a plump finish

• 2017.01.30

  

  Le Lectier Pear Compote

• 2017.01.27

  

  Soft-shell turtle savory egg custard, preserved vegetable relish

• 2017.01.26

  

  Seared Gensuke daikon in consommé, tender-simmered abalone

• 2017.01.25

  

  Kyoto turnip, yellowtail simmered in Hakkaisan sake lees

• 2017.01.24

  

  Blackthroat seaperch grilled with yuzu miso, firm tofu steak

• 2017.01.23

  

  Baby spear squid

• 2017.01.20

  

  Seared-skin quail

• 2017.01.19

  

  Sado Island raw oyster in amber jelly, persimmon shell presentation, kinu-otome taro boiled in its skin, nanban shrimp with fermented salted-roe dressing, smoked salmon

• 2013.08.22

  

  Sweetfish rice, water eggplant pickles

• 2013.08.21

  

  Eel rolled in thin white kelp, winter melon simmered in suppon broth

• 2013.08.20

  

  Sake-Steamed Abalone

• 2013.08.19

  

  Matsusaka Beef