
Hydrangea Garnish
The base of the appetizer's hydrangea garnish is soy milk tofu, set with 900cc of soy milk, two sheets of gelatin, white wine, and a little sugar…
杉浦孝太郎

The base of the appetizer's hydrangea garnish is soy milk tofu, set with 900cc of soy milk, two sheets of gelatin, white wine, and a little sugar…

The seafood washoku gratin uses rice porridge, since this is a Japanese dish. I've added matcha, but since that makes it a little bitter, I've also…

For the grilled dish, the eel ichimatsu: burdock and carrot are cut into thick strips and sautéed kinpira-style with a sweet-savory seasoning, then…

For the softshell turtle miso, what I really wanted to use instead of long green onion was Kujukuri's "umikko-negi" (literally "child-of-the-sea"…

For the simmered dish, the steam-simmered beef tail is cooked in a broth a little thinner than the broth for kakuni, soy-braised pork belly, with the…

For the soup course, since it's the rainy season in June, I shaped it like ripples on water and named it "snake's-eye (janome) shinjo." Shrimp that…

For the vinegared dish, I made a Hakata-style arrangement of steamed and mashed scallop, fresh Suizenji nori, a rare freshwater alga, set with…