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2 results

  • Nobuyoshi Morikawa

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  • Read the article: Fermented squid sake hot pot

    Nobuyoshi Morikawa

    Fermented squid sake hot pot

    For the cheese tofu in black-tea crystal, I paired the cheese tofu we usually serve at the restaurant with a black tea that pairs well with cheese…

    • Simmered / warm / steamed / combination-simmered
    • October

    • ¥450

    • Cook time 50 min

  • Read the article: Late-season pike conger kakiage, maki-grade kuruma prawn and salted sea cucumber intestines yōrō-age, fragrant edamame threaded juzu-bead style, leaf-shaped natto

    Nobuyoshi Morikawa

    Late-season pike conger kakiage, maki-grade kuruma prawn and salted sea cucumber intestines yōrō-age, fragrant edamame threaded juzu-bead style, leaf-shaped natto

    As for the nagori hamo kakiage, once October arrives, hamo is nearing the end of its season, so I named it 'nagori hamo kakiage.' I find it comes out…

    • Deep-fried dish / fried dish
    • October

    • ¥650

    • Cook time 1 hr