Recipes

Amaou tsuru

Cold pasta with olive and shiso leaf paste

Baked apple

Steamed chicken with wine

Mushroom Peperoncino

Cabbage and fruit tomato pasta

Sauteed red sea bream with white wine sauce with spinach

Served with celery and shiso leaves salad, plum dressing and assatsuki

"A simple yet delicious pickled cabbage"

Simmered rape blossoms and tiger prawns

Chinese cabbage and miltar potato

Eringi cream soup

Pickled cauliflower

Clam Somen

Clams and tofu pot