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  • 宮部敬二

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  • Read the article: Nanzenji-style steamed Spanish mackerel with tofu, wood ear mushroom, carrot, lily bulb, ginkgo nut, and wasabi

    FREE

    Palace Hotel Tokyo Japanese Restaurant Wadakura

    Nanzenji-style steamed Spanish mackerel with tofu, wood ear mushroom, carrot, lily bulb, ginkgo nut, and wasabi

    This time, on 'steamed dishes,' I learned from chef Miyabe (Palace Hotel Tokyo's 'Nihon Ryōri Wadakura'). I take up 'Nanzenji-mushi.'

  • Read the article: Eel steamed with lotus root, wood ear mushroom, trefoil, wasabi

    FREE

    Palace Hotel Tokyo Japanese Restaurant Wadakura

    Eel steamed with lotus root, wood ear mushroom, trefoil, wasabi

    This time, for the steamed course, I learned from Chef Miyabe of Nihon Ryōri Wadakura at the Palace Hotel Tokyo. I feature an eel and lotus root…

    • Kaiseki cuisine
    • January
    • dense and clinging