冨山雅司
Tsukiji Fish Market Seafood
Technical Director
RECIPES
Recipes by 冨山雅司
Deep-Fried Ray Fin, Bamboo Shoot, Stem Lettuce
Sweet-Simmered Yatsugashira Taro
Samegarei Thin-Sliced Sashimi
Pheasant Surinagashi
Pheasant Kotori-yaki, Sautéed Pheasant Coated with Sieved Pheasant Liver
Octopus, Dainagon-Style Simmered
Yatsugashira Taro, Sweetly Simmered
Stingray Fin, Whole-Simmered with Mountain Vegetables
Three-flavor grilled dace
Pheasant Marinated in Ginjo Sake Lees with Tomato
Spring sea bream, iriwata-grilled
Bamboo Shoot and Warabi in Tochu-cha Miso Dressing
Shrimp and zenmai in green-herb dressing; sea bream shiokara with nagaimo somen; squid and raw bottarga dressing; halfbeak; ark shell with Suizenji nori
Bamboo Shoot Grilled with Kinome; Diamond-Shaped Kamaboko; Clam and Rapeseed-Flower Sushi; Bamboo Shoot Simmered in Shirozake; Icefish, Bonbori-Style Grilled; Lily Bulb and Tachibana Citrus Chakin; Halfbeak, Cherry-Blossom Dried; Three-Colored Dango