Read the article: Yuba Hiryōzu
Yuba Hiryōzu
The simmered dish, a tofu fritter made with yuba, is deep-fried in lukewarm oil and then has its excess surface oil removed with hot water. It is…
The simmered dish, a tofu fritter made with yuba, is deep-fried in lukewarm oil and then has its excess surface oil removed with hot water. It is…
I wanted to bring some playfulness into this mitate-style presentation work. I made it thinking that this kind of visual presentation could work well…
The supply of Edo-Tokyo vegetables is still limited, but farmers, agricultural cooperatives, and restaurants are working together as three parties to…
The grilled course's Tamba-style grilled tilefish sandwiches matsutake mushroom between two pieces of tilefish and grills it; the matsutake has been…
For the salt-steamed abalone, I lay daikon over the abalone and steam it with salt. I also pair it with sea urchin that has been marinated in Saikyo…
Wakakomakai KKR Hotel Tokyo
This is the course that opens the meal. Since New Year is a season for a good deal of drinking, we wanted to offer a starter that is gently warm and…
For the simmered course's ray and seven-color vegetables simmered together, rather than reconstituting the dried ray at room temperature, I place it…
Finally, the warm dish course is lily bulb kanoko-mushi. Ground fish paste is combined with foie gras stuffed inside; the lily bulb is carved neatly…
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This is a proposal for an arranged dish for repeat customers. It's a dish using local hamaguri clams. For the clam and new lily bulb cold soup, the…
Serves 1 · ¥220
Cook time 50 min
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