長幸樹
Ueno Kameya Issui-tei
Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by 長幸樹
Winter melon simmered to absorb the broth
Grilled sweetfish with bitter uruka
Eel Clear Soup — Chilled Style
Duck yawata-maki, shrimp simmered shiba-ni style, taro and sea bream miso dengaku, kabocha squash, egg-yolk glaze-grilled squid
Beef fillet, steamed abalone
Chinese yam simmered Tosa-style with bonito flakes
Wakasa flounder with sansho-leaf vinegar, tilefish grilled Arashiyama-style, beef tongue set into a square, kuruma prawn simmered shiba-style, smoked salmon and cucumber rolled in kombu
Small-pot course of greenling and bamboo shoots
Eel and millet steamed bun, thornyhead rockfish steamed with sake, sea bream milt set with hidden pickled plum