福田欽次
This is the appetizer course. For the monkfish liver in chiri-zu, the monkfish liver is cleaned and soaked in water, then steeped in milk for 20…
This is the appetizer course. For the hairy crab with egg-yolk cream, I arrange asparagus and hairy crab and pour over a sauce made in the manner of…
The grilled hassun is arranged in a square wooden box, served with a sheet of paper laid over the top. For the nodoguro marinated in kōji miso, koji…
February is a cold time of year, so we wanted to start with something warm, and made this the warm dish. For the shark fin thin-steamed custard, we…
This is the grilled hassun course. For the butterfish Saikyo-miso grilled, I marinate a fillet of the fish in Saikyo miso — a sweet, mild Kyoto-style…
This is the appetizer course. For the chakin-style goma-dofu, I toast sesame in a pan until white, soak it overnight in kombu dashi, break it up in a…
This is the pairing course. For the butterbur-sprout tofu, the cleaned butterbur sprout is first deep-fried, drained without further cooking, and…
This is the course serving as an alternative to the simmered dish. This time, I made it a beef loin hot pot. The beef loin is grilled, coated once in…
This is the grilled hassun course. For the young sea bass grilled with toasted karasumi, I fillet the young sea bass into three pieces, cut it into…
This is the simmered course. For the kombu-rolled roe-bearing sweetfish, I soften the roe-bearing sweetfish in a kombu dashi with a touch of vinegar…
This is the simmered course. For the beef tongue Yamato-ni, the tongue is thoroughly cleaned. Chopped mushroom, celery, onion, and carrot are sautéed…
This is the meal course. For the small tai kamameshi, the tai is filleted into three pieces, lightly salted, and the head and bones are grilled. We…
This is the clear-soup course. For the tilefish clear seafood broth, the tilefish is lightly salted, grilled, and placed once into the clear soup…
This is the vinegared course. Steaming the scallop at around 70°C gives it a texture as tender as if it were smoked. The local clam is steamed over…
This is the soup course. For the tilefish in Ohara bundle style, I fillet the tilefish into three pieces, salt it, cut it as though splitting it…
