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  • 赤松優介

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  • Read the article: Ise lobster steamed with sake, roasted rice green tea cream sauce

    Ise lobster steamed with sake, roasted rice green tea cream sauce

    For the Ise lobster steamed with sake and genmaicha cream sauce, I often make a cream sauce with green peas, so this time I wanted to try making one…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • April
  • Read the article: Roasted green tea and sesame tofu, Usui pea pureed soup

    Roasted green tea and sesame tofu, Usui pea pureed soup

    With the hojicha and sesame tofu, you can enjoy two distinct flavors, hojicha and sesame. It's delicious eaten separately or together, making it a…

    • Clear-soup course / clear soup
    • April
  • Read the article: Fan-cut golden eye snapper deep-fried with gyokuro tea, shiitake and almond deep-fry, fan-cut bamboo shoot deep-fry

    Fan-cut golden eye snapper deep-fried with gyokuro tea, shiitake and almond deep-fry, fan-cut bamboo shoot deep-fry

    I devised the fan-cut kinmedai deep-fried with gyokuro thinking that adding the tea's color and aroma to kinmedai, which is delicious and vividly…

    • Deep-fried dish / fried dish
    • April
  • Read the article: Saimaki prawn and spring-grade shiitake wrap, new burdock and cauliflower mushroom stuffed, clover-cut kabocha squash

    Saimaki prawn and spring-grade shiitake wrap, new burdock and cauliflower mushroom stuffed, clover-cut kabocha squash

    The sakizuke is the very first dish served to the guest, and since I wanted to make an impactful dish, I devised a savory dashi and shincha…

    • Opening appetizer
    • April