Read the article: Vinegar-cured spring sardine
Vinegar-cured spring sardine
This is the vinegared dish. The mountain yam, shaved into thin sheets, is dropped into a seawater-strength brine until it softens, then taken out; a…
黒坂俊和
This is the vinegared dish. The mountain yam, shaved into thin sheets, is dropped into a seawater-strength brine until it softens, then taken out; a…
This is the soup course. As for the cauliflower puree soup - hanayasai means cauliflower. We blend the cauliflower with clear-soup base in a mixer…
The soup course is okoze egg-yolk shinjo. Fillet the okoze into three pieces, then further trim it down into two fillets, and season lightly with…
This is a fried course. For the Fushimi pepper stuffed with swimming crab, I use swimming crab in season. Swimming crab has a rich flavor and is…
¥500
Cook time 30 min
This is a chilled simmered dish. For the hamo nikogori, take the stock from the bones. Fillet the hamo into three pieces and quickly blanch it once;…
The grilled dish is sea bass with sea urchin. Fillet the sea bass into a single loin and cut it into portions. Marinate it for 10 to 15 minutes in a…
This is the simmered course. For the kuruma prawn with snow-ring daikon, we remove the prawn's head, skewer it straight using the noshi-gushi…
For the vinegared dish, we added caviar as the crowning garnish.
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