Japanese Cuisine Yamazaki

Crab, maitake mushroom, potherb mustard, sprout of turnip, and Chinese yam are all seasonal ingredients coming together on one dish. Innards of red snow crab with vinegar is used as a hidden taste to create a rich and deep taste in every bite. An example is shown in the photo.

Chef Yamazaki says, "I always check the condition of the crab after parboiling with hot water. Today's crab should be lightly broiled". Our crab dumpling is made with ovary and egg sack of female snow crab and white fish. This dumpling is served with snow crab in the same bowl. An example of the dish is shown in the photo.

Soft roe tofu is served with a luxurious white sauce with soft roe of cod. The thick starchy sauce, using dashi (broth) of dried bonito and kelp, adds a sophisticated flavor. The original taste of the ingredient is brought out using Japanese and western techniques. An example is shown in the photo. 

The dish is packed with local ingredients that are all in season, including crab, maitake mushrooms, mizuna, turnip sprouts, and yam. The miso vinegar from red snow crab is used as a secret ingredient, creating a rich and full-bodied flavor with every taste. The dish is an example of one day's cuisine.

"After boiling it once to make it marbled, I checked the quality of the meat today and grilled it," says Mr. Yamazaki. The dish includes crab shinjo, which combines the roe and roe of a hairy box crab with white fish, and two crabs, a real snow crab, in one bowl. This is an example of a dish that will be served on one day.

The white milt tofu is served in a luxurious sauce made by adding cod milt to a white sauce. The silver bean paste made from carefully ground bonito flakes and kelp stock adds elegance. The ingredients' natural flavors are brought out without being limited to Japanese or Western techniques. The dishes are just an example of one day.