筍リゾット
筍を使った料理の工夫より、食事です。筍リゾットですが、こちらでも真竹の中心から根本部分を使用し、香り…
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筍含め煮
筍を使った料理の工夫より、煮物です。こちらでは、孟宗筍を使用しました。えぐみが少なくて柔らかな歯ごた…
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月山竹塩釜焼
筍を使った料理の工夫です。雪解けを終え、それぞれが新芽を付けて成長して行くようなイメージで開発しまし…
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Bamboo Surinagashi (Pureed soup), bamboo shoot with plum vinegar, mugwort tofu
This dish features seasonal bamboo shoots, prepared with creative flair. As it's the first dish served in the course, its mild flavor is designed to complement the other dishes…
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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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