Read the article: Hand-Rolled Sushi with Tataki Yellowtail and Three-Year Ise Long-Aged Pickled Daikon
酒井桂一
Starting with the appetizers. For the kuruma prawn and sea urchin set in a clear aspic, I prepare the kuruma prawn as usual, skewer it straight with…
For the kuzu-dusted fat greenling, I prepare it as usual, salt it evenly, and dust it with kuzu starch. For the jade-green eggplant, I deep-fry the…
This is the simmered assortment. For the abalone simmered tender, I prepare the abalone as usual and slowly reconstitute it in sake and water to make…
The grilled course is Ise lobster grilled Daitokuji-style. I split the Ise lobster in a pear-split cut, and at the end pour over Daitokuji natto, a…
The additional course, Oki beef seared and grilled, takes this form because the restaurant has a teppan griddle and uses Oki beef as a main item…
