Tetsuya Miura
In the vicinity of été
Yoyogihachiman, Tokyo 2020
Grilled squid with vegetables
Chef: Jerome Waag The Blind Donkey
Kanda, Tokyo 2020
Carpaccio of see bream with 4types of cucumbers
The Blind Donkey
The vicinity of The Blind Donkey
Kanda is one of the old downtowns in the center of Tokyo 2020
Salmon roe, aged for 2 weeks
Chef Koji Kimura Sushi Kimura:
Futagotamagawa, Tokyo 2020
Sardine, salted,vinegared and aged for 1week
Chef: Koji Kimura Sushi Kimura:
Grating a wasabi, Japanese horse-radish
On the way to Sushi Kimura in Futagotamagawa from Caveman in Nihonbashi.
Cumulonimbus at the end of summer over Shibuya area
Tokyo 2020
Dipped in salt water, smoked, and dehydrated deer hearts
Chef: Atsuki Kuroda Caveman:
Nihonbashi, Tokyo 2020
Powder of deer heart sprinkled on fried bitter gourd, capellini, boiled wild boar-pig hybrid, grapefruit, yolk and perilla
Caveman:
Roasted chicken flavored with fig leaves.
Chef: Susumu Shimizu Anis:
Hatsudai, Tokyo 2020
Wagyu beef roasted 5 hours on hay on the plancha,
Chef Natsuko Shoji by the garden vitrine été:
Yoyogiuehara, Tokyo 2020
Chef Natsuko Shoji's custom tool drawer été:
The caviar mille-feuille
Chef: Natsuko Shoji été:
Chef Yusuke Namai Ode
Hiroo,Tokyo 2020
Foie gras-filled “Cigar” Chef Yusuke Namai Ode:
