三浦康敬
For the tatami iwashi yatsuhashi, I spread a thin layer of shrimp fish paste onto the tatami iwashi, a sheet of dried baby sardines, roll it around a…
The shirako tofu for the clear-soup course is made by stretching the shirako with just enough surimi that its aroma is not lost. On top of the…
As for the grilled beef and kinpira burdock Noda-style grill, beef and burdock turn out to go together surprisingly well — I think it makes for an…
The pre-course pea kan (a chilled savory pea jelly) is meant to be enjoyed not for its dashi, but for the flavor of the caviar placed on top.
As for the shimeji mushroom among the fried dishes, I take a slightly larger shimeji and shape it into a paired, twin-body form.
The simmered sea bream and turnip is a fairly common preparation, but this time I combined sea bream and turnip together. I wrap sea bream around a…
For the abalone hakusen-age, I rinse the abalone in mura (soy sauce), dust it with potato starch, and finish it as a white-fan fry.
