Takuan and lightly pickled cucumber
Katsuhiro Onodera
Katsuhiro Onodera
Ginza Fukuju (Michelin two stars, Japan 2026)
Owner chef and "master" AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by Katsuhiro Onodera
Ichigo-ni rice in hot broth
Katsuhiro Onodera
Spiny lobster simmered in the shell with egg yolk
Katsuhiro Onodera
Omi beef fillet, silver duck miso, truffle
Katsuhiro Onodera
Layered star flounder with salted sea urchin
Katsuhiro Onodera
Abalone shinjo
Katsuhiro Onodera
Mountain yam mold, karukan-style
Katsuhiro Onodera
Plum hot water
Katsuhiro Onodera
Pickled daikon, small turnip rice-bran pickle
Katsuhiro Onodera
Sakamoto-style chrysanthemum rice in hot water
Katsuhiro Onodera
Ezo abalone simmered with sansho pepper, Yamashina eggplant and toji-style yuba, both slow-simmered to soak in flavor
Katsuhiro Onodera
Omi beef filet
Katsuhiro Onodera
Glazed kuruma prawns, cream cheese miso-marinated, new sweet potato simmered Toganoo-style, jakago-style lotus root
Katsuhiro Onodera
Matsutake mushroom, pike conger poached in kuzu starch
Katsuhiro Onodera
Grilled shiitake with sea urchin set in amber jelly, shintorina and Kyoto fried tofu, dashi-marinated
Katsuhiro Onodera
Ayu Ochazuke
Katsuhiro Onodera
Salt-pressed eggplant, Aki-murasaki eggplant, small turnip
Katsuhiro Onodera
Shrimp-shaped taro simmered to absorb the broth
Katsuhiro Onodera
Sake-grilled tilefish
Katsuhiro Onodera
Rock tripe dressed with grated daikon
Katsuhiro Onodera
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Articles by Katsuhiro Onodera
