田村隆
Tsukiji Tamura
This is an appetizer. For the cauliflower mousse, the cauliflower is boiled in a 2% salt-water brine — slightly weaker than seawater — until soft…
Tsukiji Tamura
This is a dessert course. The largest variety of Hokkaido soybeans is soaked overnight in water and then steamed for about an hour, which makes them…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
Tsukiji Tamura
This is a soup course. The negima tofu congee is based on two things: tofu congee, in which tofu is cut to the size of rice grains, thin kuzu-starch…
Tsukiji Tamura
For the simmered course we used tsukinowaguma. The name Tsukinowaguma alone makes an impression — guests take an interest in it, and it livens up the…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
Tsukiji Tamura
(A drink shared over delicacies for the twelve zodiac animals, looking back on the year — all of it gentle on the body and low in calories.) We have…
Tsukiji Tamura
This is a nimono, a simmered course. The kajiki shabu-shabu uses the belly section of the kajiki. The belly tends to be avoided because it has a lot…
Tsukiji Tamura
This is the square-cut turnip in the clear-soup course. Cutting turnip into squares leaves trimmings around the edges, so we grate those trimmings…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
Tsukiji Tamura
The deep-fried course, daifuku shiitake and simmered abalone, is made by cutting shiitake mushrooms, skewering them on bamboo skewers, and…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
Tsukiji Tamura
The grilled course is chicken tenderloin and maitake mushroom hoba-yaki. Hoba-yaki tends to bring to mind long green onion, but onion has sweetness…
Tsukiji Tamura
Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories. We began…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
Tsukiji Tamura
This is the tsukuri (sashimi course). When I once went to study at a French restaurant, I saw that in the process of making smoked salmon, they…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
Tsukiji Tamura
This is a grilled course. Kinki is very expensive, so we serve it only in the evening course, but this sugata-yaki has been so well received that I…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
Tsukiji Tamura
This is the chilled bowl course. As preparation, the hamo has its belly bones removed and then undergoes honekiri, the bone-cutting technique — it is…
