和風カルパッチョ 鰹炙り、金目鯛炙り 3種のソース
色から選ぶソース、色の表現方法というテーマから、造り代りです。和風カルパッチョはたたきですが、インバ…
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NEW RECIPE
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牛肉ロースト 赤味噌の香り
「存在感のあるソース」というテーマでの料理開発です。強肴では、牛肉の赤身のうま味を引き上げる豊かで奥…
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Deep-fried Gujo sweetfish with the aroma of seaweed
「存在感のあるソース」というテーマでの開発です。こちらの揚物は、米粉で香ばしく揚げた鮎にバルサミコの…
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sashimi with the aroma of beets
Based on the themes of choosing sauces by color and expressing color, I devised a "sauce with presence." The sashimi is made with bonito and bi...
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Deep-fried tilefish scales (grilled eggplant, mugwort ginger, deep-fried fresh yuba, shiso flower spikes, delicious bean paste)
This time, chef Honda Katsuhiko (Ginza U Noki) proposes a basic deep-fried dish in Japanese cuisine. In general, the scales are removed before the dish is served. While "age scales" like this one can be considered an exception, it is also a standard. The raw yuba is rolled into a tea towel and allowed to settle before deep-frying, which retains the flavor of the soy milk and results in a fluffy, soft texture that is unique and delicious. The contrast with the crispy texture of the age scales is the key point of this dish, and this texture has been well received.
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Deep-fried tilefish (with sweet potato buns, corn, Hamabofu, citrus fruit, and sansho pepper salt)
We will introduce a dish called "Tetsunaage" that makes the most of the beautiful skin of tilefish. The core of the dish is made of shrimp Fish cake made from kuruma prawns, and the umami of the tilefish is layered with the umami of the kuruma prawns to create a synergistic effect of deliciousness.
The sweet potato buns are made from rolled purple sweet potato and potato paste with roasted walnuts added to add texture.
I think the different texture and aroma of the walnuts combined with the mellow potato makes it fun and interesting.
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NEWS
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New Recipe was added. 和風カルパッチョ 鰹炙り、金目鯛炙り 3種のソースを追加しました。
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New Recipe was added. 牛肉ロースト 赤味噌の香りを追加しました。
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New Recipe was added. 郡上鮎唐揚海苔の香りを追加しました。