五十嵐忠則
Sea Pomegranate
For the appetizer course — warabi wrapped in halfbeak and halfbeak kombu-jime — we butterfly the halfbeak and wrap the warabi in it, but because…
Sea Pomegranate
For the mugwort tofu, we ladle in a delicious dashi broth, top it with sake-steamed icefish, and try to bring out the fragrance of spring.
Sea Pomegranate
For the steamed dish, the tilefish "budding" steamed dish: we grind up every bone of the tilefish, down to the finest ones, and steam it with sake…
Sea Pomegranate
For the vinegared course, the noresore, translucent baby conger eel, is washed thoroughly in a seawater-strength salt brine, and served in a mild…
Sea Pomegranate
The asparagus, yuba, and avocado tossed dish is a dish that came about by happy accident. Vegetables only need a day or two in a sweet white miso…
Sea Pomegranate
For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…
Sea Pomegranate
The soup course is clam fish-paste dumpling. It has a feel similar to an ordinary clam clear soup, but it has been thinned a little with dashi.
