道場六三郎が伝える道場和食【道場旬皿｜和牛蓮根】
和牛と蓮根を軽く山椒を効かせて甘辛く焚いた一品。 2011年1月 銀座ろくさん亭にて 道場旬皿 道場六三郎の好奇心が止まらない 季節ごとに旬の食材の本性と向き合う料理 http://www.facebook.com/MichibaShunsara http://www.michiba-shunsara.jp/
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