青柳源太
Nishi-Shinjuku Hilton Tokyo "Juni Hayate"
Head Chef and Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by 青柳源太
Wagyu Sirloin
Surf clam julienned-vegetable clear broth
Assorted Sprouting Spring Vegetables and Fresh Fish
Five kinds of ball-shaped sushi, scattered sushi for the Doll Festival
Taro and butterbur miso steamed bun, hijiki wrapped in fried tofu
Grilled lotus-root cake, julienned vegetable clear soup
Somen-style Chinese yam noodles topped with eggplant miso, bamboo shoot shumai, oven-baked shiitake mushroom, sweetened fava bean puree
Parsley-flavored warm tofu with colorful vegetables in a thickened soy-milk-skin sauce, mugwort rice cake in shoyu-koji hot pot
Sakura sea bream, deep-fried vegetable-and-tofu roll
Seared conger eel wrapped in Domyoji rice, sakura shrimp deep-fried tofu fritter
Bamboo shoot, imperial-ox-cart-wheel style; spring mebuki-yaki Spanish mackerel
Seared fat greenling
Fresh nori tofu; sweet-savory simmered shrimp
Fava bean thin noodles, golden clam, fava beans in the snow