PICK UP

Professional Basics

Chilled somen (abalone, okra, young myoga, shredded egg crepe, chives, ginger)
Yoyogi, Four Seasons Taste Horikawa
Chilled somen (abalone, okra, young myoga, shredded egg crepe, chives, ginger)
This time, we learned about "food" from Koji Kimizuka (Yoyogi・Shiki no Aji Horikawa). This time, we will be looking at "somen noodles."
2018.11.11
Mountain vegetables and cockle, vinegared and chilled, hosta shoot, angelica-tree shoots, bracken fern, needle-cut radish, egg-yolk vinegar, wasabi vinegar
Tsuburano Shinjuku Gyoen branch
Mountain vegetables and cockle, vinegared and chilled, hosta shoot, angelica-tree shoots, bracken fern, needle-cut radish, egg-yolk vinegar, wasabi vinegar
This time, on 'vinegared dishes,' I learned from chef Iizuka (Asakusa View Hotel). This time I take up 'sansai vinegared dishes.'
2018.10.09
Sansai in white-vinegar dressing (mountain udo, warabi, chives, bamboo shoot, fava bean, radish)
Tsuburano Shinjuku Gyoen branch
Sansai in white-vinegar dressing (mountain udo, warabi, chives, bamboo shoot, fava bean, radish)
This time, on 'vinegared dishes,' I learned from chef Iizuka (Asakusa View Hotel). This time I take up 'shiro-zu-ae.'
2018.09.09
Turnip-steamed tilefish (ginkgo nuts, shimeji, wood ear mushroom, Domyoji rice)
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
Turnip-steamed tilefish (ginkgo nuts, shimeji, wood ear mushroom, Domyoji rice)
This time, on 'steamed dishes,' I learned from chef Yamamoto (Azabu-Jūban, Azabu Nagasaka Sarashina Honten). This time I take up 'kabura-mushi.'
2018.08.12
Nanzenji-style steamed tofu with hand-scooped yuba, sea urchin, lily bulb, mitsuba, and silver sauce
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
Nanzenji-style steamed tofu with hand-scooped yuba, sea urchin, lily bulb, mitsuba, and silver sauce
This time, on 'steamed dishes,' I learned from chef Yamamoto (Azabu Nagasaka Sarashina Honten). I take up 'Nanzenji-mushi.'
2018.07.07
King crab and lotus root manju, chrysanthemum-cut daikon in sake-lees pickle, millet wheat gluten Dutch-style simmered, bamboo-leaf-cut kabocha
Kinari Co., Ltd.
King crab and lotus root manju, chrysanthemum-cut daikon in sake-lees pickle, millet wheat gluten Dutch-style simmered, bamboo-leaf-cut kabocha
This time, on 'simmered dishes,' I learned from technical director Saito (Nihon Ryōri Kinari). This time I take up 'renkon manju.'
2018.06.16
Tilefish nanban-zuke and shrimp nanban-zuke with accordion-cut cucumber, freeze-dried tofu achara pickle, Fushimi pepper, and mixed scallion
Mukojima/Chiyoda restaurant
Tilefish nanban-zuke and shrimp nanban-zuke with accordion-cut cucumber, freeze-dried tofu achara pickle, Fushimi pepper, and mixed scallion
This time, on 'vinegared dishes,' I learned from instructor Nakamura (Ryōtei Chiyoda). I take up 'nanban-zuke.'
2018.05.20
Tilefish, kombu-cured, with Yamato-style fresh nori terrine, kombu-cured white melon, flower-cut cucumber, needle-cut myoga, and kombu-vinegar sauce
Mukojima/Chiyoda restaurant
Tilefish, kombu-cured, with Yamato-style fresh nori terrine, kombu-cured white melon, flower-cut cucumber, needle-cut myoga, and kombu-vinegar sauce
This time, on 'vinegared dishes,' I learned from chef Nakamura (Ryōtei Chiyoda). This time I take up 'kombu-jime.'
2018.04.07
Wild mountain vegetables and egg rice porridge with bamboo shoot, udo, bracken fern, koshiabura, fiddlehead fern, myoga, and grated ginger
Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"
Katsuhiro Tamura
Wild mountain vegetables and egg rice porridge with bamboo shoot, udo, bracken fern, koshiabura, fiddlehead fern, myoga, and grated ginger
This time, on 'shokuji,' I learned from chef Tamura (Shiodome, Conrad Tokyo's 'Nihon Ryōri Kazahana'). This time I take up 'kayaku gohan.'
2018.03.10
Free-range chicken Kansai-style seasoned rice with bamboo shoot, carrot, burdock, thin fried tofu, shiitake, and mitsuba
Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"
Katsuhiro Tamura
Free-range chicken Kansai-style seasoned rice with bamboo shoot, carrot, burdock, thin fried tofu, shiitake, and mitsuba
This time, on 'shokuji,' I learned from chef Tamura (Shiodome, Conrad Tokyo's 'Nihon Ryōri Kazahana'). This time I take up 'kayaku gohan.'
2018.02.03
White miso preparation with mugwort wheat gluten and grilled yuba, turnip, shiitake, carrot, mitsuba, and mustard
Hotel Emion Tokyo Bay Japanese Restaurant Kai
White miso preparation with mugwort wheat gluten and grilled yuba, turnip, shiitake, carrot, mitsuba, and mustard
This time, we learned about "Gowan" from Hiroshi Ikawa (Nihonbashi, Japanese cuisine Hanakaede). This time, we will focus on "White Miso Style".
2018.01.06
Light kuzu-thickened broth with tilefish and lotus-root mochi, bracken fern, carrot, and fava bean
Hotel Emion Tokyo Bay Japanese Restaurant Kai
Light kuzu-thickened broth with tilefish and lotus-root mochi, bracken fern, carrot, and fava bean
This time, on the 'clear-soup course,' I learned from chef Igawa (Nihonbashi's 'Nihon Ryōri Kafū'). This time I take up 'usu-kuzu-jitate.'
2017.12.09

Showing 12 of 70