Read the article: Salmon head cartilage, simmered Yōrō-style
Salmon head cartilage, simmered Yōrō-style
How to Make Salmon Hizu Yōrō-ni (Simmered Nasal Cartilage) This is a technique that the founding chef, Heiji Tamura, learned during his…
乗附英明
How to Make Salmon Hizu Yōrō-ni (Simmered Nasal Cartilage) This is a technique that the founding chef, Heiji Tamura, learned during his…
This appetizer course is what our restaurant serves once June arrives. It is served stacked when plated. Use seasonal vegetables for the chopped…
The sweet course's black narcissus lily bulb is also one of our signature dishes. The ratio is one part kuzu starch, six parts water, one part sugar…
The simmered dish is tortoiseshell tofu (bekko tofu). It is called that because the char marks on the grilled tofu resemble tortoiseshell. The tofu…
For the soup course, the moss-in-clear-water soup styles okra as moss. Since June brings both hot days and cool ones, depending on the day we serve…
For the dessert (mizumono) course, the mango is from Miyazaki.
For the sashimi course, isaki carries more fat at this time of year, so unless it is thoroughly chilled, the skin can come away while it is being…
For the closing course, the squid ink udon: squid ink does not set firm, so to keep the noodles from breaking apart, this depth of color is the limit…
For the vinegared dish, the vinegar-simmered ayu (sweetfish): split it along the back only, without splitting the head. Remove the ayu's central…
This is a grilled dish, and it is our restaurant's signature. We use whatever fish comes in that day, so the fish are different every time. To do…