金子浩
First, among the three sakizuke dishes — the appetizer course — the sprouted baby potatoes pickled in sweet vinegar are a standard item, but because…
The steamed dish is tilefish steamed with yuba. Well, since it is New Year's after all, one might want to use red sea bream, whose name puns with…
Last is the simmered dish course. The thread-wrapped lily bulb manju is also a standard item here, filled inside with seasoned ground chicken and…
The miso-marinated monkfish liver is prepared by first cleaning and steaming the monkfish liver once, then making a bed of Shinshu miso and Saikyo…
Next, the grilled dish is flavor-grilled wagyu loin. At our restaurant, this is a New Year's standard. However, while it is fine to grill it over a…
The pinecone-scored abalone umani evokes the image of pine, bamboo, and plum. The stem lettuce is marinated in saikyo miso and shaped to represent…
This is a soup-bowl course, and it too is fittingly New Year's in spirit. It is a technique passed down from long ago: pine-needle shinjo. I combine…
