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CONCEPT
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DINING PROJECT
Omakase in 2020 Autumn “秋麗 Akiurara”
1/Seasonal fruits dressed with ground tofu and sesame 2/Grilled saury with garland chrysanthemum genovese 3/Japanese tiger prawn sushi in the shape of a chrysanthemum flower
Crab and pear vinegar dish
Duck loin with Kujo green onion sauce
Rice cooked with Maitake mushrooms and green olives
“Chakin-shibori” of Anno potato, Roquefort and walnut
Omakase in 2020 Summer “夏陰 Natsukage – Shades of Summer”
1st Recipe: Pureed Corn Soup
2nd Recipe: Cold Stuffed Cherry Tomatoes
3rd Recipe: Seasonal fruits dressed with ground tofu and sesame
4th Recipe: Granité of red perilla
5th Recipe: Deep-fried young ayu with cucumber and melon sauce
6th Recipe: Kawachi-bankan pomelo jelly
CONTACT
CRAFT SELECTIONS
Premium gift
Tea ware
Matcha bowls
Sake ware
Fine dining
Art pieces for interiors
COLUMN
EXHIBITION
PAST EXHIBITIONS
CAREERS
ACCESS
ONLINE STORE
CONCEPT
CRAFT ARTISTS
CRAFT ARTISANS
NEWS
NEWSLETTER
DINING PROJECT
Omakase in 2020 Autumn “秋麗 Akiurara”
1/Seasonal fruits dressed with ground tofu and sesame 2/Grilled saury with garland chrysanthemum genovese 3/Japanese tiger prawn sushi in the shape of a chrysanthemum flower
Crab and pear vinegar dish
Duck loin with Kujo green onion sauce
Rice cooked with Maitake mushrooms and green olives
“Chakin-shibori” of Anno potato, Roquefort and walnut
Omakase in 2020 Summer “夏陰 Natsukage – Shades of Summer”
1st Recipe: Pureed Corn Soup
2nd Recipe: Cold Stuffed Cherry Tomatoes
3rd Recipe: Seasonal fruits dressed with ground tofu and sesame
4th Recipe: Granité of red perilla
5th Recipe: Deep-fried young ayu with cucumber and melon sauce
6th Recipe: Kawachi-bankan pomelo jelly
CONTACT
CRAFT SELECTIONS
Premium gift
Tea ware
Matcha bowls
Sake ware
Fine dining
Art pieces for interiors
COLUMN
EXHIBITION
PAST EXHIBITIONS
CAREERS
ACCESS
ONLINE STORE
CONCEPT
CRAFT ARTISTS
CRAFT ARTISANS
NEWS
NEWSLETTER
DINING PROJECT
Omakase in 2020 Autumn “秋麗 Akiurara”
1/Seasonal fruits dressed with ground tofu and sesame 2/Grilled saury with garland chrysanthemum genovese 3/Japanese tiger prawn sushi in the shape of a chrysanthemum flower
Crab and pear vinegar dish
Duck loin with Kujo green onion sauce
Rice cooked with Maitake mushrooms and green olives
“Chakin-shibori” of Anno potato, Roquefort and walnut
Omakase in 2020 Summer “夏陰 Natsukage – Shades of Summer”
1st Recipe: Pureed Corn Soup
2nd Recipe: Cold Stuffed Cherry Tomatoes
3rd Recipe: Seasonal fruits dressed with ground tofu and sesame
4th Recipe: Granité of red perilla
5th Recipe: Deep-fried young ayu with cucumber and melon sauce
6th Recipe: Kawachi-bankan pomelo jelly
CONTACT
CRAFT SELECTIONS
Premium gift
Tea ware
Matcha bowls
Sake ware
Fine dining
Art pieces for interiors
COLUMN
EXHIBITION
PAST EXHIBITIONS
CAREERS
ACCESS
ONLINE STORE
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2019-09-24T13:58:08+08:00
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