高橋幸男
Kagurazaka Restaurant Maki
Honorary Master
RECIPES
Recipes by 高橋幸男
A Twist on Scallion-Tuna Hot Pot
Grilled mullet with okara, grilled mullet with walnut
Beef, Low-Temperature Prepared
Dawn-style mullet sashimi with its own roe
Fugu Shirako Soup
Akudo-Imo Grilled with Miso Sauce, Hokkigai and White Maitake Koshu-Style Grilled, Ankimo Steak, Dried Persimmon Karukan Fritter, Sweet Shrimp Shiokara Topped with Ikura, Fugu Shirako Soup
Deep-fried shrimp-stuffed zucchini
Salt-finished Iberico pork
Tilefish wakasa-yaki
Sea bass rod-cut arai
Fat greenling dusted with kuzu starch
Abalone simmered until tender, paddy-grown Japanese parsley grilled with pine nuts, assorted spring wild greens, grilled young sweetfish with vinegar dressing, deep-fried and simmered sea bream roe
Pureed raw asparagus soup
Tilefish steamed with whole buckwheat grains
Steamed tilefish with new-harvest soba
Chrysanthemum-cut potato and turnip stuffed in a nested-case shape, Orido eggplant simmered with sesame
Grilled broadbanded thornyhead, a prized fillet cut, grilled Japanese spiny lobster with egg-yolk fermented fish-innards glaze, Iberico pork
Chestnut pureed soup with crab dumpling
Grilled uni saddle-draped tofu
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