dancyu (ダンチュウ) April 2021 Issue "Simple Pasta" Price: 900 yen Contents My Simple Pasta History Text: Arano Inoue Simple Pasta Cooking Unfailing Flavor... "Osteria Komachina" Kamakura: Octopus Peperoncino / Broccoli Pasta Deciding on the Salt, Making it Free... "Cosi Com'e" Sangenjaya: Celery Pasta / Cheese Penne A Sense of Unity... "Onda Tokyo" Nakameguro: Whitebait Lemon Cream Pasta Making the Star Shine... "Trattoria L'astro" Ebisu: Firefly Squid Ragout Bringing Out the Full Potential of the Ingredients... "Qkurt" Kagurazaka: Pork Ragout Pasta / Lemon and Green Chili Pasta Seeing the Local Cuisine... "igora" Kuhombutsu: Red Wine Pasta Cutting Away, Polishing... "Pellegrino" Hiroo: Pumpkin Gnocchi A Taste of Speed... "Polkacione" Yoga: Genovese Staff Meal Pasta Relay Soba Restaurant "Moriiro": Duck and Rapeseed Flower Tagliatelle with Butterbur Miso Izakaya "Kotaro": Overloaded Vegetable Bukkake Mentaiko Salad Pasta Yakitori "Birdland": Chicken and Mushroom Cream Pasta with Okukuji Chicken Kaiseki "Komuro": Rich Bisque-style Pasta with Shrimp Heads and Crab Shells Chinese Restaurant "Jika": Tantan Carbonara with Meat Miso and Soy Milk Chinese Restaurant "Baikou": Oyster Peperoncino with Lots of Red Chili Peppers and Oysters French Restaurant "Matsuki": Sardine Peperoncino with Sardine Farci Spice Cuisine "Wakonyoinsai Tandoor": Spice Napolitan with Crispy Chicken Skin The Deliciousness of Japan. Pasta Japonais Creator: Fuminobu Namae, Chef of "L'Effervescence" [Complete Preservation Edition Book in Book] Tomato Sauce from 11 Chefs Three Tokyo Masterpiece Risottos That Are Evolving Unnoticed "Da Olmo": Sprouted Brown Rice and Parmesan Risotto "Ostu": Red Onion Risotto alla Bergere "FARO": Blue Risotto How to Enjoy Food in This Era (3) A Beautifully Cluttered Kitchen is Fun. Architect: Yoshifumi Nakamura