Recipes of Japanese Ryotei

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    • How to take UMAMI and soup
    • Comparative ratio of seasoning
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Abalone BOILED RED SEA BREAM Boned ribs of pork bonito Cutlass Fish DEEP FRIED TIGER PRAWN WITH YORO Denngaku white bean paste eggplant Fig flounder Garfish Head of sea bream IMOMANJIYU (Japanese Steamed Bun) Iridashi Japanese-style abalone gratin KABAYAKI Of Raw tofu skin YUBA KENCHIN-YAKI Lobster Matchiya MOCHIBANA ogura-konbu OKARA OYSTER Pork Pork kakuni Potato Prawn Radish Rice cake Roasted garfish of soring SAIKIYOU－MISO SAWARA-SAIKITOU-ZUKE Sea Bread SEABREAM SIMMERED IN PER Spanish mackerel SUIJI The three-color deep frying of tiger prawn TILEFISH OYSTER HOSHIYOMAKI Tofu TOFU (BEAN CAKE) MANJYU Tosaage tofu White Tilefish YOSHIO－AN Yuba

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