October
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…
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…
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