Tracked on 1 list across 1 authority.
Katsuhiro Onodera unearths exquisite flavours by combining the barest minimum of ingredients. The starting point for his creativity is his Tohoku hometown of Kesennuma, where he grew up surrounded by mountains on one side and ocean on the other. Turban shell and bamboo shoot soup, served in seashells, is a homegrown greeting to welcome the spring. Crab baked in the shell and hot pots are somehow hearty and delicate at the same time. The dishes engage all five senses, leaving lasting memories of what you ate.
Ginza Fukuju appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
