君塚幸司
Yoyogi, Four Seasons Taste Horikawa
For the sōmen dashi, we add a few drops of olive oil for fragrance. This also has the effect of rounding off the sharp edges of the dashi's flavor…
Yoyogi, Four Seasons Taste Horikawa
This is the appetizer course, a seven-item assortment. The fragrant steamed ayu is steamed with a fragrant oil used in Chinese cooking added to the…
Yoyogi, Four Seasons Taste Horikawa
The ochazuke dashi is poured over only after the grilled rice ball and all the other ingredients have been plated, but it's important not to pour too…
Yoyogi, Four Seasons Taste Horikawa
This time, we learned about "food" from Koji Kimizuka (Yoyogi・Shiki no Aji Horikawa). This time, we will be looking at "somen noodles."
Yoyogi, Four Seasons Taste Horikawa
This time, on 'the rice course,' I learned from chef Kimizuka (Yoyogi, Shiki no Aji Horikawa). This time I take up 'kama-daki gohan.'
Yoyogi, Four Seasons Taste Horikawa
This is the simmered course. For the miso-simmered beef tongue: after cleaning the tongue, it is simmered in water, sake, ginger and long onion; once…
Yoyogi, Four Seasons Taste Horikawa
This is the deep-fried course. For the edamame kakiage: edamame beans with their thin skins removed are bound together in a light batter and…
Yoyogi, Four Seasons Taste Horikawa
This is the grilled dish course. For the whiting in fresh-greenery style: the whiting is butterflied open along the back and salt-grilled on a flat…
Yoyogi, Four Seasons Taste Horikawa
This is the clear soup course. Although it is summer, I wanted to make a dish using tomato, so I created a small-pot preparation inspired by…
Yoyogi, Four Seasons Taste Horikawa
The vinegared dish course is spiny lobster with jelly. Since spiny lobster already makes for a striking presentation, it is served on an eye-catching…
Yoyogi, Four Seasons Taste Horikawa
This is the rice course's ayu kamameshi. Normally the ayu is basted and grilled with salt and sake and topped with scattered water pepper leaves, but…
