高山芳治
This is an appetizer built around the themes of a heat-relief dish for summer and the technique of cold cuisine. For the saimaki prawn (a small-grade…
Serves 1 · ¥200
Cook time 30 min
This is a summer heat-relief meal. Since it's summer, the soba sushi brings together eel and crab arranged in an ichimatsu (checkerboard) pattern…
Serves 1 · ¥800
Cook time 30 min
From the theme of the technique of cold cuisine, this is a chilled bowl dish (hiyashi-bachi). For the abalone yōrō-mushi, I steam the abalone in an…
Serves 1 · ¥2,000
Cook time 30 min
This is a fried dish, from the themes of a heat-relief dish for summer and the technique of cold cuisine. For the hamo (pike conger eel) cracker, I…
Serves 1 · ¥330
Cook time 30 min
