Kenji Isshiki

RECIPES

Recipes by Kenji Isshiki

2023.01.19
Mountain yam and shrimp sandwich with grated daikon, deep-fried; burdock coated in crushed rice cracker, deep-fried; New Zealand spinach in hakusen batter, deep-fried; kofuki-dusted black soybeans, deep-fried; and plum-shaped wheat gluten crisps
Kenji Isshiki
2023.01.18
Yuzu-basket steamed dish
Kenji Isshiki
2023.01.17
Grilled beef sirloin with fragrant soy sauce, and steamed turnip in butter-soy sauce
Kenji Isshiki
2023.01.16
Tuna cured in miso, gurnard cured with seared kombu, and kanoko-scored giant Pacific octopus
Kenji Isshiki
2023.01.12
Tamago-jitate egg soup, kneaded chicken wrapped in rice-dumpling dough
Kenji Isshiki
2023.01.10
Pine-nut sesame tofu
Kenji Isshiki
2022.01.11
Whale meat pickled in miso, bottarga, sardines simmered with sansho pepper, chicken liver and cheese crackers, banded coral shrimp steeped in rice porridge, black konjac grilled in fragrant soy sauce, fava-bean dumpling shaped like a paper lantern, seared thick Kyoto-style fried tofu with butterbur miso, and crunchy pickled plum and crunchy udo, a mountain vegetable, on pine-needle skewers
Kenji Isshiki
2016.02.26
Dried herring simmered with sansho pepper, late-season shrimp-shaped taro, yuba wrapped fukusa-style
Kenji Isshiki
2016.02.25
Oil-seared Spanish mackerel
Kenji Isshiki
2016.02.24
Spiny lobster rinsed in tamazake, sea bream and bamboo shoot kombu-cured, meji tuna seared-and-chilled sashimi stuffed with myoga
Kenji Isshiki
2016.02.23
Bite-Sized Kohada Nigiri, Plum-Blossom Nagaimo Bonbori
Kenji Isshiki
2016.02.22
Chicken Egg Clear Soup
Kenji Isshiki
2016.02.19
Salt-dried preserved octopus roe shaved thin, maki-grade prawns in Amagi-style dressing, Japanese whiting dried with fermented bonito innards, black konjac pickled in koji soy sauce, and more
Kenji Isshiki
2016.02.18
Butterbur Dressed with Miso
Kenji Isshiki