岸照美
Gotanda, Gosaku
For the grilled course, tilefish and yuba sandwich-grilled: fillet the tilefish, salt it lightly, sandwich it with freshly gathered, soft yuba and…
Gotanda, Gosaku
Amagi-ae is a wasabi dressing. Wasabi-zuke (pickled wasabi) is combined with tofu that has been put through a food processor to make the dressing.
Gotanda, Gosaku
For the vinegared dish, kasugo, sayori, and rapeseed-blossom nagaimo (Chinese yam) roll: on plastic wrap, thinly pour and set finely julienned…
Gotanda, Gosaku
The crab and young-greens mold is a broccoli tofu. To keep it from becoming watery, boil the broccoli, then drain it hot right after boiling, without…
Gotanda, Gosaku
For the soup course, clam and cherry-blossom sesame tofu: quickly heat the clams through, cut them with a knife, and wrap them in well-kneaded white…
Gotanda, Gosaku
The raw konnyaku is in a soft state — reduce the lime any further and it won't set.
Gotanda, Gosaku
For the simmered dish, horse-meat kombu roll uses the most prized part of the horse — the cheek meat. It has a fair amount of fat, is toro-like, and…
