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Japanese Chefs Recipes

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2 results

  • Taichi Komine

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  • Read the article: Wild boar tongue and grilled eggplant, topped with sesame vinegar (edamame, shiso flower spike)

    Bakurocho Asobi Kappo Sanba

    Taichi Komine

    Wild boar tongue and grilled eggplant, topped with sesame vinegar (edamame, shiso flower spike)

    We serve wild boar tongue — an ingredient not often used in Japanese cuisine — dressed with a refreshingly tart sesame vinegar for a light, clean…

    • Fall
    • creamy
  • Read the article: Vegetable tofu, miso-pickled, with deep-fried shrimp fish-paste dumpling, cherry tomato, and dill

    Bakurocho Asobi Kappo Sanba

    Taichi Komine

    Vegetable tofu, miso-pickled, with deep-fried shrimp fish-paste dumpling, cherry tomato, and dill

    We hope you'll enjoy the richness of na-dōfu, a regional specialty ingredient, together with the crisp texture of the deep-fried shrimp shinjo.

    • Kaiseki cuisine
    • Fall
    • rich and full-bodied