成毛健司
The appetizer harihari daikon is a dish I have a personal attachment to. I made it back when I had just become a simmered-dish chef; my master told…
This is a grilled dish. For the cherry salmon with smoked egg-yolk coating, the salmon is marinated in a three-part equal-ratio marinade, grilled…
This is a simmered dish. For the grilled splendid alfonsino steeped in dashi, the fish is prepped, grilled until about seventy to eighty percent…
This is the appetizer (sakizuke) course. For the urui ohitashi — urui being a hosta-shoot mountain vegetable — I boil the urui and steep it in a…
Our proprietress practices Japanese traditional dance, and the vocal calls given during the performance are known as interjecting calls. At our…
This is a deep-fried course. For the deep-fried shrimp and fava beans in kataifi (shredded pastry), since we get quite a few foreign guests at our…
This is the soup course. For the tai mimaki, I wrapped tai around a fish-paste dumpling filling and steamed it. The bush-warbler-shaped mochi…
For the soup course, we use a delicately flavored hige-dara — an armored cusk-eel, Hoplobrotula armata, not a true cod despite the dish name. Wanting…
This simmered course is one I make often in this season; everything is simmered in a light happō dashi (all-purpose seasoned dashi).
For the grilled course, I created an assembled presentation with a celebratory theme in mind. The part I put the most of my own effort into was the…
