圓山祥作
Omiya Fish Master
Master
RECIPES
Recipes by 圓山祥作
Hot water
Abalone simmered with sansho pepper, angelica shoot deep-fried in a fan-shaped coating
Spring orchid
Scallop, udo, and shiitake mushroom; seri with mustard hitashi
Conger eel wrapped in soy milk skin, cherry-simmered mountain yam, butterbur
Tilefish, sake-grilled
Fat greenling kuzu-tataki
Two-miso soup, green pea tofu
Kombu-cured spring sea bream
Spring Vegetables Clear-Soup Course
Giant gaper clam and ark shell clam
Yuzen tofu with ring-shaped wheat gluten, baby octopus, mountain yam simmered to absorb the broth, and snap peas
Grilled fat greenling milt, Berkshire pork grilled with shio-koji
Kasugo Sea Bream with Okara, Issun Fava Beans Simmered in Syrup, Maki-Grade Prawn Umani, and More
Usui Pea, Cheese, and Tofu Futami
Kujō scallion ohitashi, seared surf clam