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  • 佐久間勇太

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  • Read the article: Oil-grilled sea bass

    Asakusa View Hotel

    Oil-grilled sea bass

    The conventional oil-grilling method is delicious too, but I wanted to make a grilled dish that brings in the deliciousness of oil from a different…

    • Kaiseki cuisine
    • June
    • juicy

    • Serves 2 · ¥400

    • Cook time 15 min

  • Read the article: Using Oil as the Sixth Taste

    Asakusa View Hotel

    Using Oil as the Sixth Taste

    "The umami of oil" is drawing attention as a new taste sensation following the traditional five basic tastes. Could making skillful use of this…

  • Read the article: Rikyu-style sea bream dressed with kombu

    Asakusa View Hotel

    Rikyu-style sea bream dressed with kombu

    I pair aged tai with olive oil carrying the umami of kombu, aiming for a synergistic effect between the umami of the fish's fat and the umami of the…

    • Kaiseki cuisine
    • concentrated flavor

    • Serves 1 · ¥300

    • Cook time 10 min