依田裕治
Tsukiji "Tsukiji Tamura"
This appetizer is a dish we also served during our pre-opening. The image is of something like a 'Japanese-style clam chowder.' The potato added to…
Serves 1 · ¥200
Cook time 1 hr
Tsukiji "Tsukiji Tamura"
The key point of 'fried milt and scallop, turnip mizore agedashi style' is adding strong umami to the turnip mizore dashi using a stock taken from…
Serves 1 · ¥600
Cook time 1 hr
Tsukiji "Tsukiji Tamura"
Pine-cone-style fried tilefish is a classic dish, but I wanted to add a bit of a twist to the flavor. Wanting to serve it in the style of the Chinese…
Serves 1 · ¥1,000
Cook time 20 min
Tsukiji "Tsukiji Tamura"
Rice porridge has been served at the end of our course meals since the beginning. By washing the ri…
Serves 1 · ¥300
Cook time 10 min
Tsukiji "Tsukiji Tamura"
In the past, our restaurant served a clear-soup course with large pieces of softshell turtle, but since some guests found the appearance off-putting…
Serves 5 · ¥3,500
Cook time 4 hr
Tsukiji "Tsukiji Tamura"
Encountering Yushima daikon from Kumamoto Prefecture was what led me to think about how best to make the most of a daikon so juicy and sweet it's…
Serves 1 · ¥150
Cook time 3 hr
