髙橋孝幸
Yurakucho, The Peninsula Tokyo
For the grilled eggplant tartare-style, the moisture is drawn out of the grilled eggplant, which is then finely minced and worked until sticky, and…
Serves 1 · ¥200
Cook time 30 min
Yurakucho, The Peninsula Tokyo
This serves in place of the soup course (o-wan). The chicken tenderloin is soaked briefly in shio-kōji, and once the seasoning has taken, it is…
Serves 5 · ¥500
Cook time 30 min
Yurakucho, The Peninsula Tokyo
This is an introduction to the simmered assortment from the summer course. For the winter melon and freeze-dried tofu naruto-maki, the winter melon…
Serves 3 · ¥300
Cook time 40 min
Yurakucho, The Peninsula Tokyo
The appetizer, which I named "Cool Flavors," was designed to give guests a sense of coolness. The saimaki prawn and avocado dashi-soy jelly is made…
Serves 3 · ¥500
Cook time 30 min
Yurakucho, The Peninsula Tokyo
This is the rice course of the summer menu. This time we chose eel temari-zushi. The hotel where I work receives many guests from overseas, so…
Serves 1 · ¥200
Cook time 30 min
Yurakucho, The Peninsula Tokyo
This is the grilled course of the summer menu. For the grilled tilefish with zunda, the skin side of the tilefish is lightly seared, then coated with…
Serves 1 · ¥400
Cook time 30 min
