Read the article: Salt-boiled doman mud crab
Obune
Kazuki Takagi
Salt-boiled doman mud crab
Doman mud crab, so rare it is often called a "phantom crab," can be found in a famous lake of…
Obune
Kazuki Takagi
Doman mud crab, so rare it is often called a "phantom crab," can be found in a famous lake of…
By cutting the abalone into ultra-thin pieces, we can showcase its texture and flavors served as…
Obune
Kazuki Takagi
Use the yakishimo technique to prepare the conger eel sashimi by grilling over preheated red-hot…
Obune
Kazuki Takagi
Malabar spinach is a nutritious summer vegetable with a slightly slimy texture.
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…
The makomo-take used in the deep-fried course has no strong flavor of its own — its taste sits somewhere between asparagus and bamboo shoot — so it…
Since ichimatsu mackerel tofu is done Semba-style, it would normally be loaded with plenty of mackerel and daikon, but here I take a stock from…
Otemachi Tokyo Kaikan
Uni hanpen was styled to resemble the moon. Since it's hanpen, I mix a little grated mountain yam (yamato-imo) into the raw fish flesh, and in my…
Shibaura Kaiseki "Peony"
The celebratory sake is pheasant sake. This pheasant-shaped sake flask holds three small pieces of pheasant tenderloin. Pheasant and sake pair…
Odawara SAKANA CUISINE RYŌ
As for the horse mackerel pressed sushi served in a bamboo-leaf boat, horse mackerel pressed sushi is said to have originated in Oiso. Because of…
Showing 11 of 4,859