土井信良
For the guji, Ōmi konnyaku, and rapeseed-blossom kombu-cured dish: normally the skin is removed when kombu-curing tilefish (guji), but since the area…
For the appetizer (sakizuke): since evening guests are often here for business entertaining, I basically keep it as something that pairs well with…
For the conger eel and mountain udo roll: conger eel is usually rolled Yanaka-style with the skin facing out, but here I placed the skin on the…
For the simmered dish, sakura-fu and Japanese parsley yuba-wrapped roll: normally "sakura-fu" brings to mind wheat gluten shaped like cherry…
For the appetizer, I consciously incorporate seasonal ingredients that evoke that time of year. Atop the three-colored mold of wild mountain…
