平崎嗣哲
A salad-like vinegared course. We sieve grilled tomato, add agar, layer it hakata-style with sieved mozzarella, then torch it for toasty aroma. The…
Clear soup with pike conger eel dusted in Yoshino kuzu starch. For the obaike (whale tail-fluke skin and blubber) tofu, we use jarred obaike: soak to…
We cook and sieve rice porridge, season with happō dashi (all-purpose dashi), add curled shrimp, ginkgo nuts, and okra, then chill-set with gelatin.
Roasting the loin whole makes it tough, so we sear only the duck's skin to draw out blood, then sandwich it in okara (soybean pulp) seasoned with…
Softer than an ordinary chawanmushi, for easier swallowing. Topped with minced mitsuba and a pale, silvery thickened sauce.
Dusted with Yoshino kuzu starch, layered hakata-style (pressed together) with raw sea urchin, then steamed lightly.
