東海林秀勝
The appetizer course is plated in the same dish as the grilled course, each item served separately. For the yuzu-shell grilled dish: the milt is…
With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…
We made grilled-and-steeped shellfish. The ingredients are trough shell clam, scallop, and surf clam. They are rinsed in water, grilled, steeped in a…
The grilled course is uni-grilled butterfish. The butterfish is steeped in a soy-and-citrus marinade, topped with sea urchin, and grilled. For the…
First is the appetizer course. For the u-no-hana-ae, the ingredients are kinko (dried sea cucumber), kohada (juvenile gizzard shad, prized for…
With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…
This is the bowl course. For the bōdara inaka-ni: the dried cod is soaked in rice-rinsing water for about two days to rehydrate it, cleaned, wrapped…
With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…
This is a clear-soup style dish, with duck dumplings, grilled scallion, shiitake mushroom, grilled millet-gluten cake, and pine-needle-cut yuzu as…
