Spiced saba with onions and peppers

A colorful blend of fresh persimmon and sockeye salmon in a rich sauce of tofu, white miso, and sesame.
Processed seafood used
北彩屋(青森県)
詳しくはこちら
Processed seafood used
Sasaoka was initiated into the culinary world at Hasegawa, a venerable Japanese restaurant in Akasaka, Tokyo. Being warned that it would take a decade to master Japanese cuisine only made him more determined to do so. He continued to hone his skills under Ryoji Yoshiwara at Kawasaki, another respected Akasaka restaurant. Yoshiwara was a student of Yoshio Yoshida, who in turn studied under Ryosanjin Kitaoji, making Yoshiwara and Sasaoka direct heirs to Ryosanjin’s craft. Sasaoka went on to work at Ichiraku and Hishinuma before opening his own restaurant, Sasaoka, in 1997.