渡邊富夫
We arranged this as a small appetizer-style plate. For the mentaiko cheese, process cheese is cut into small cubes, steamed, and combined with…
For the simmered course's napa cabbage and bacon shinoda roll, the napa cabbage is parboiled, bacon is rolled inside and tied with string, then it is…
For the grilled course's tilefish two-flavor grill, the tilefish skin is thinly sliced, and it is finished with sea urchin for one of the two…
The appetizer is whiting achara-ae. Whiting pressed with a thin sheet of kombu, persimmon soaked in a light standing brine, mitsuba blanched briefly…
For the vinegared dish, dashi is combined with light soy sauce and vinegar, brought to a single boil, then cooled in ice water, and grated ginger…
This soup course is sea bream and turnip. The accompanying spinach was not available, so red-stemmed spinach was substituted instead.
For the salt leaf, shimeji mushroom, and pear dressed with yuba: I came across an ingredient called salt leaf, so I decided to bring it into this…
