山崎崇弘
For the bonito and pen shell clam marinated in lavender-garlic oil, we bottle lavender, sliced garlic, olive oil, and salt and pepper and let it rest…
The corn mousse lets guests enjoy the sweetness of the corn in a refreshing way, through the fragrance of chamomile. We used soy milk rather than…
For the Kamo eggplant grilled with herb miso glaze, we use two kinds of miso. The rosehip miso: rosehip contains twenty times the vitamin content of…
The pike conger and herb smoked Japanese-style rice burger was devised with the fish burger as a starting point. Smoking the pike conger, I think…
