T.Tseng:
Kagurazaka Ishikawa
T.Tseng:
Chef Hideki Ishikawa
T.Tseng:
Uni, taro stem, okra, white sesame 'pudding'
T.Tseng:
Uni, taro stem, okra, white sesame 'pudding'
T.Tseng:
Uni, taro stem, okra, white sesame 'pudding'
T.Tseng:
Deep fried conger eel, fushimi pepper from Kyoto
T.Tseng:
Deep fried conger eel, fushimi pepper from Kyoto
T.Tseng:
Deep fried conger eel, fushimi pepper from Kyoto
T.Tseng:
Pike eel, red plum paste, lotus root dumping, junsai
T.Tseng:
Pike eel, red plum paste, lotus root dumping, junsai
T.Tseng:
Pike eel, red plum paste, lotus root dumping, junsai
T.Tseng:
Pike eel, red plum paste, lotus root dumping, junsai
T.Tseng:
Young sea bass sashimi, fresh seaweed, shiso, myoga
T.Tseng:
Young sea bass sashimi, fresh seaweed, shiso, myoga
T.Tseng:
Young sea bass sashimi, fresh seaweed, shiso, myoga
T.Tseng:
Young sea bass sashimi, fresh seaweed, shiso, myoga
T.Tseng:
Octopus with 'mozuku' seaweed
T.Tseng:
Octopus with 'mozuku' seaweed
T.Tseng:
Grilled ayu with 'tade' herb
T.Tseng:
Grilled ayu with 'tade' herb
T.Tseng:
Grilled ayu with 'tade' herb
T.Tseng:
Grilled ayu with 'tade' herb
T.Tseng:
Grilled ayu with 'tade' herb
T.Tseng:
Grilled ayu with 'tade' herb
T.Tseng:
Wagyu and eggplant from Kyoto
T.Tseng:
Wagyu and eggplant from Kyoto
T.Tseng:
Wagyu and eggplant from Kyoto
T.Tseng:
Soft shelled turtle, wax gourd, wood ear mushrooms
T.Tseng:
Soft shelled turtle, wax gourd, wood ear mushrooms
T.Tseng:
Soft shelled turtle, wax gourd, wood ear mushrooms
