Yoshiharu Kasai
Yoshiharu Kasai
The scallion-mustard relish used with the equinox blowfish is a preserved food from Tochigi. Beyond fish, it pairs with almost anything — tofu…
Yoshiharu Kasai
This is the deep-fried course. For the anago and summer vegetables with black vinegar glaze, pouring the black vinegar glaze over them makes for a…
Yoshiharu Kasai
These are the three appetizer dishes. Taro, octopus, and pumpkin are standard in summer simmered dishes, but this time I used them for the appetizer…
Yoshiharu Kasai
This is an assorted simmered dish (takiawase). The Ise lobster with saffron came from a hint I picked up from the paella served at a Spanish…
Yoshiharu Kasai
This is the small side-dish course. For the hamo dressed with its own roe, once hamo starts coming in from June, the roe is saved up little by…
Yoshiharu Kasai
This is the rice course. The ayu used for the ayu broth poured over rice isn't listed on the menu, but it's coated with sesame and nori, then…
Yoshiharu Kasai
This is the grilled course. For the egg-yolk-glazed and grilled rock oyster, since fresh oysters that can be eaten raw are used, a quick grilling is…
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