Tatsumasa Yamamoto
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
The vinegared dish is beltfish seared-and-chilled with a jelly glaze. I prepare the beltfish, use mango and accordion-cut cucumber as the core, pare…
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
This is the simmered dish. For the eel inro-ni: I cut the live eel into cylindrical sections, grill it, then run a needle in between the flesh and…
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
This is a sakizuke, an appetizer. For the soba-cha yogoshi, the okara is cleaned, then dry-roasted over a hot-water bath; a small amount of…
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
This is the shokuji, the rice or noodle course. Since the duck shabu-shabu gozen soba uses white soba noodles, I think the contrast comes out very…
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
Finally, the meal course. Since it is early summer, I wanted to use sweetfish. Tempura is the usual accompaniment for soba, but I felt that tempura…
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
For the appetizer I made three-color chakin-shibori, cloth-twisted parcels. I dissolve dashi, agar, and gelatin together to give it a savory…
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
This is a simmered course. For the unagi hōsho-ni, the eel is prepared grilled and basted, then wrapped in tenderized daikon and steamed until both…
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