Read the article: Salmon cured to a maple-red hue
Salmon cured to a maple-red hue
At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…
At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…
Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…
Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…
Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…
Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…
Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…
Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…
Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…
Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…
Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…
Otemachi Tokyo Kaikan
Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Two introduces…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn. For the kurumi-yaki…
This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn. The azuki beans used…
This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn.
Ginza Kasuga
Takao Shimada
Autumn eggplant and matsutake sumashi-jitate is something I use every year once autumn comes: I quickly simmer the matsutake and eggplant and serve…
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