• Home

  • Professional Basics

PICK UP

Professional Basics

  • Tilefish wakasa-yaki

    Tsuburano Shinjuku Gyoen branch

    Tilefish wakasa-yaki

    This time, we learned about "grilled dishes" from Master Instructor Iizuka (Asakusa View Hotel). We feature "wakasa-yaki."

    • Clear Soup: Duck Nanban

      Woodland

      Clear Soup: Duck Nanban

      This time, we learned about "soup courses" from Technical Director Kawabata (Kotoritei). We feature "duck nanban."

      • Bulbil rice

        Kioicho auspicious

        Bulbil rice

        This time, we learned about "rice dishes" from Master Instructor Shimizu (Kissho, Kioicho). We feature "mukago rice."

        • Chawanmushi

          Hattori Nutrition College

          Chawanmushi

          This time, we learned about "steamed dishes" from Technical Director Hiratsuka (Hattori Nutrition College). We feature "chawanmushi."

          • Beltfish and Sweet Potato Oharagi-Age

            Okunitama Shrine Wedding Hall

            Beltfish and Sweet Potato Oharagi-Age

            This time, we learned about "fried dishes" from Master Instructor Maeda (Okunitama Shrine Wedding Hall). We feature "oharagi-age."

            • Autumn sea bream head, simmered

              Japanese Cuisine Yoshimura

              Autumn sea bream head, simmered

              This time, we learned about the simmered course from Master Instructor Tomizawa (Yoshimura, a Japanese-cuisine restaurant). We feature simmered fish…

              • Five-color namasu

                Okawara Mizuki Hotel Ogaisou

                Five-color namasu

                This time, we learned about the vinegared course from Master Instructor Okawara (Hotel Suigetsu Ogaiso). We feature sweet vinegar.

                • Salt-grilled sweetfish

                  Tsuburano Shinjuku Gyoen branch

                  Salt-grilled sweetfish

                  This time, we learned about the grilled course from Master Instructor Iizuka (Asakusa View Hotel). We feature salt-grilled sweetfish.

                  • Clear seafood broth

                    Woodland

                    Clear seafood broth

                    This time, we learned about "soup courses" from Technical Director Kawabata (Kotoritei). We feature the clear seafood broth.

                    • Wild mountain vegetables in tofu dressing

                      Hitotsubashi Josui Hall "Hashihantei"

                      Wild mountain vegetables in tofu dressing

                      This time, we learned about "shira-ae" from Master Instructor Atsuta (Hitotsubashi, Josui Kaikan).

                      Showing 10 of 70