宇山文雄
For the appetizer course's miso-and-sake-lees-cured ankimo wrapped in green onion, I remove the thin membrane from the monkfish liver, soak it in…
This dish came about when I wondered whether leftover kakuni could be put to some use. For younger guests, adding grilled mochi alongside gives it…
For the grilled course's Okitsu-style tilefish, I skewer the scaled fish and grill it from a distance over charcoal, on a genuinely low flame, until…
Fugu skin alone has no flavor, so for the fugu nikogori I make a stock from vegetable scraps and fish bones. I add the chopped skin and simmer it…
For the simmered course's herring kanroni, soft-dried herring is easier to work with, but hard-dried is tastier. I'm particular about the…
The vinegared dish is this feature's 'Autumn-Colored Chirashi.' There's no sushi rice underneath, but I arranged it in a chirashi style. The…
The shintori-na (a leafy green) garnish in the soup course is rolled, but I think it would work just as well shredded and served in more of a…
