Top Chef Selection ~Pioneers~ Recipe

Tilefish and karasumi clear-soup, finished with more karasumi and a yuzu crowning garnish

COOKING INGREDIENTS

Top Chef Selection ~Pioneers~ Recipe

FREE

Tilefish and karasumi clear-soup, finished with more karasumi and a yuzu crowning garnish

Ingredients

Ingredients ①

  • Tilefish

  • Bottarga

  • Yuzu

Ingredients ②

  • Tilefish

    50 g

  • Bottarga

    12 g

  • Yuzu

    to taste

COMMENT

The balance between the saltiness of the karasumi and the flavor of the tilefish is superb.

  1. The clear-soup course carries a certain flair, so it's always a true test of skill. We take care to let guests enjoy the ingredients we want to serve in this season through a gentle, mild flavor.

How to make Tilefish and karasumi clear-soup, finished with more karasumi and a yuzu crowning garnish

How to make Tilefish and karasumi clear-soup, finished with more karasumi and a yuzu crowning garnish

  1. Fillet the tilefish, lightly salt it, then grill it over charcoal.

  2. Slice the bottarga to a moderate thickness and arrange it on top of the tilefish.

  3. Heat the dashi until piping hot and pour it over the dish.

  4. Restaurants Serving This Dish

  5. Mita · Seizan

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Haruhiko Yamamoto

Haruhiko Yamamoto

  • Mita Japanese Restaurant Seizan (Michelin two stars, Japan 2026)
  • Owner and chef
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