Recipes

Spaghetti with spring cabbage and raw firefly squid

Stir-fried cucumber in mac sauce

Bonito kinsha flour

Abegawa mochi

Potato Sushi

Green asparagus and prosciutto salad

Chinese cabbage soup stew

Tomato and strawberry capellini

Garlic toast with tomato and tuna

Cabbage roll style scallops

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

Flora and spinach gratin

Winter melon dessert

Stir-fried eggplant, eggs and tofu

Meat red wine sauce with mushrooms and watercress