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Deep-fried pufferfish
For the vinegared course's deep-fried fugu, I coat the pufferfish in potato starch and egg yolk and deep-fry it to a golden color, in a style named…
大森利昭
For the vinegared course's deep-fried fugu, I coat the pufferfish in potato starch and egg yolk and deep-fry it to a golden color, in a style named…
I made it as a clear soup relying on the ingredients' own flavor rather than dashi, but since I thought it might taste a bit fishy together with the…
For the seared karasumi (bottarga) served as the crowning garnish on the flounder with okara dressing, my usual preference is to marinate the…
For the grilled course's flavor-grilled cod, cod milt paste is often paired generously with white sauce, but I use only a hint of it, mixing in fresh…
For the steamed sea urchin warm-smoked with pine, I place cherry-wood chips, sugar, and pine needles in a wok, set a wire rack over them, cover with…
For the appetizer's red-and-white herring roe: I marinate the herring roe (kazunoko) in two different bases — a Saikyo miso, sake-lees, and…
I plated the simmered course boldly, in the style of an autumnal arrangement, as though gathered together by the wind. For the Ise lobster steamed in…