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Index
Cover
Title Page
Copyright
Dedication
Contents
Introduction
Zaiyu Hasegawa / Den
Uni in Soy Béchamel Sauce
Hiroyasu Kawate / Florilège
Wagyu Carpaccio with Potato Puree and Beet Consommé
Shinobu Namae / L’Effervescence
L’Effervescence Turnip
Hiroyuki Sato / Sushi Tokami
Yosuke Suga / Sugalabo
Konatsu Lemongrass Sorbet
Koji Koizumi / Kohaku
Wagyu Beef–Wrapped Sea Urchin
Lionel Beccat / Esquisse
“Spring Treasure” Morel Mushrooms with Quail Eggs and Almond
Kentaro Nakahara / Sumibiyakiniku Nakahara
Beef Cutlet (Gyukatsu)
Toshifumi Nakahigashi / Erba Da Nakahigashi
Pumpkin Lasagne
Shuzo Kishida / Quintessence
Takaaki Sugita / Sugita
Satoshi Kakegawa / Äta
Sardine Gazpacho
Yoshiteru Ikegawa / Torishiki
Chicken and Egg Over Rice (Oyako-Donburi)
Yoshiaki Takazawa / Takazawa
Takazawa Sashimi
Hayato Takahashi / Pellegrino
Roast Lamb with Eggplant Puree and Fall Truffles
Spaghetti ai Ricci di Mare
Kan Morieda / Salmon and Trout
Nectarine and Burrata Salad with Fermented Tomato Jelly
Fumie Takeuchi /Sushi Take
Susumu Shimizu / Anis
Yusuke Namai / Ode
Sardines with Anchovy Meringue
Yuji Tani / House
Tomato, Strawberry, and Beet Salad with Kefir Mousse
Kotaro Meguro / Abysse
Bisque Balls
Yoshihiro Hiraoka / Kamachiku
Kamaage Udon
Shinya Otsuchihashi / Craftale
Galician-Style Octopus with Potato Chips
Makoto Konno / Organ
Salted Aged Pork Belly with Lentils and Poached Egg
Takao Ishiyama / Sushiya
Mackerel Bouzushi (Pressed Sushi)
Kuniatsu Kondo / Owan
Owan Potato Salad
Daisuke Tsuji / Convivio
Saffron Risotto with Abalone
Shinsuke Ishii / Sincère
Tilefish Taiyaki
Daisuke Kaneko / L’As
Salted Tuna with Beets and Olives
Yuki Onishi / Japanese Soba Noodles Tsuta
Jinnosuke Umehara /Yakumo Saryo
Chargrilled Young Ayu with Tade Tea
Tokyo Restaurant Guide
About the Author
Index
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