PICK UP
Suitengu Shrine and Sakura Japanese Restaurant
This time, on 'grilled dishes,' I learned from chef Itō (Suitengū's 'Nihon Ryōri Sakura'). This time I take up 'kenchin-yaki.'
Suitengu Shrine and Sakura Japanese Restaurant
This time, on 'grilled dishes,' I learned from chef Itō (Suitengū's 'Nihon Ryōri Sakura'). This time I take up 'denpō-yaki.'
Aoyama Hana-Michou
This time, on 'fried dishes,' I learned from chef Namai (Aoyama's 'Hana Michō'). This time I take up 'kimiage.'
Aoyama Hana-Michou
This time, on 'fried dishes,' I learned from chef Namai (Aoyama's 'Hana Michō'). This time I take up 'hakusen-age.'
Hotel Gajoen Tokyo
This time, on the 'soup-bowl course,' I learned from technical director Katō (Meguro Gajoen). This time I take up 'surinagashi.'
Hotel Gajoen Tokyo
This time, on the 'soup-bowl course,' I learned from chef Katō (Meguro Gajoen). This time I take up the 'hamo soup bowl.'
Roppongi Kasumitei Matsubara
Hiroaki Matsubara
This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'shira-ae.'
Roppongi Kasumitei Matsubara
Hiroaki Matsubara
This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'kinome-miso-ae.'
Palace Hotel Tokyo Japanese Restaurant Wadakura
This time, for the steamed course, I learned from Chef Miyabe of Nihon Ryōri Wadakura at the Palace Hotel Tokyo. I feature an eel and lotus root…
Palace Hotel Tokyo Japanese Restaurant Wadakura
This time, on 'steamed dishes,' I learned from chef Miyabe (Palace Hotel Tokyo's 'Nihon Ryōri Wadakura'). I take up 'Nanzenji-mushi.'
Ginza Kakiyasu
This time, on 'simmered dishes,' I learned from chef Muraishi (Ginza Kakiyasu). I take up 'jibu-ni.'
Tokyo Prince Hotel "Tempura Fukusa"
This time, on 'tempura,' I learned from AAJ technical director Hirano (Tokyo Prince Hotel's 'Tempura Fukusa'). I take up 'Edomae tempura.'
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