In restaurants, it would be made with dried abalone - which is extremely expensive, and not easy to prepare, but I’ve substituted fresh abalone. Don't bother cooking this if you're not going to ...

Each chef will also prepare their signature dishes, such as a “civet” braised abalone from Sato and a ris de veau from Miyazaki. Sato began his culinary journey in a French kitchen before returning to ...