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  • 谷澤眞由美

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  • Read the article: Abalone, Sea Urchin, and Scallop Croquette

    Nishiazabu Mayuzen

    Abalone, Sea Urchin, and Scallop Croquette

    The croquette is deep-fried slowly over medium heat for about 4 minutes; once it is about 80% fried, it is placed on the grill stand to cook it…

    • Kaiseki cuisine
    • Winter
  • Read the article: Kamo eggplant clear-soup course — golden eye snapper, red shrimp, water shield, sudachi

    Nishiazabu Mayuzen

    Kamo eggplant clear-soup course — golden eye snapper, red shrimp, water shield, sudachi

    For the soup course, it's important to time the preparation of each ingredient so that the dish tastes best at the moment the soup ingredients are…

    • Kaiseki cuisine
    • Fall
    • hearty and satisfying