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Top Chef Selection ~Pioneers~ Recipe

Milt gratin in a yellow yuzu shell, finished with Saikyo miso
Akasaka Ni No Mae
Hideki Nakajima
Milt gratin in a yellow yuzu shell, finished with Saikyo miso
Cleaning pufferfish milt is done carefully, to remove any fishy smell. How it's handled changes the mouthfeel, so it's a step that requires real…
2021.09.12
Snow crab and sesame tofu, aromatically steamed, yellow yuzu, Kujo scallion, fragrant mushroom
Akasaka Ni No Mae
Hideki Nakajima
Snow crab and sesame tofu, aromatically steamed, yellow yuzu, Kujo scallion, fragrant mushroom
We break down the snow crab right in front of the guest, and it's popular enough that guests from overseas often film it. Kōtake mushroom (a fragrant…
2021.09.12
Shark fin and fish-paste dumpling, rolled in yuba — crab-and-chrysanthemum thin kuzu sauce, saimaki prawn, carrot, ginkgo-leaf cut, wood ear mushroom
Roppongi Kappo Ikkon
Shogo Shikawatari
Shark fin and fish-paste dumpling, rolled in yuba — crab-and-chrysanthemum thin kuzu sauce, saimaki prawn, carrot, ginkgo-leaf cut, wood ear mushroom
When boiling the chrysanthemum petals, we add a very small amount of vinegar to stop discoloration and keep the color vivid. We bring out the ginkgo…
2021.08.20
Jade-simmered eggplant with beef jibu-ni, topped with an aromatic sesame sauce
Roppongi Kappo Ikkon
Shogo Shikawatari
Jade-simmered eggplant with beef jibu-ni, topped with an aromatic sesame sauce
For the eggplant, we poke a hole through the center of the flesh with chopsticks so the oil can reach all the way through, and cook it while turning…
2021.08.20
Tenjin hot pot, softshell turtle, tortoise-shell-cut taro, mushrooms, ginkgo-leaf-cut daikon and carrot, grilled scallion, shiratama dumpling, sprouted scallion
Kudanshita Kudanshita Juhaku
Tenjin hot pot, softshell turtle, tortoise-shell-cut taro, mushrooms, ginkgo-leaf-cut daikon and carrot, grilled scallion, shiratama dumpling, sprouted scallion
For preparing the soft-shell turtle, the key to cleanly peeling the skin is to pour about 60°C water over it. If the temperature is too high or too…
2021.06.11
Truffle sea bream chazuke — red sea bream, truffle, wasabi, sesame sauce, shredded nori, shiso, layered kombu, pickled cucumber, pickled turnip
Kudanshita Kudanshita Juhaku
Truffle sea bream chazuke — red sea bream, truffle, wasabi, sesame sauce, shredded nori, shiso, layered kombu, pickled cucumber, pickled turnip
Making the sesame sauce starts with toasting polished sesame seeds ourselves, since that lets us control the level of toasting to our own liking…
2021.06.11
Jūhaku-Style Rolled Omelet, Chamame Akatsuchi-age, Maki-Grade Prawn Mino-age, Tilefish Sake-Salt-Grilled, Abalone Hakata-age, Ginkgo-Nut Yose-age, Roasted Chestnut, Chirimen-Jako Rice, Aka-Dashi, Shijimi Clams
Kudanshita Kudanshita Juhaku
Jūhaku-Style Rolled Omelet, Chamame Akatsuchi-age, Maki-Grade Prawn Mino-age, Tilefish Sake-Salt-Grilled, Abalone Hakata-age, Ginkgo-Nut Yose-age, Roasted Chestnut, Chirimen-Jako Rice, Aka-Dashi, Shijimi Clams
This dish brings together a colorful array of small individual preparations. For the maki-grade prawn mino-age, we wrap julienned burdock around the…
2021.06.11
Blanched pike conger, fried in batter, matsutake, fig, shuto cheese
Ishikawacho Cuisine Morikawa
Blanched pike conger, fried in batter, matsutake, fig, shuto cheese
The shuto cheese served alongside the fried dish is made by adding sake to bonito shuto to draw out a stock, straining it, then adding egg yolk and…
2021.04.11
Ayu clear broth, grilled ayu, winter melon, wood ear mushroom, water shield, baby melon, a touch of yuzu
Ishikawacho Cuisine Morikawa
Ayu clear broth, grilled ayu, winter melon, wood ear mushroom, water shield, baby melon, a touch of yuzu
For the sweetfish in clear seafood broth, we draw the dashi using dried sweetfish. This adds a deep sweetfish umami to the soup broth, different from…
2021.04.11
Simmered conger eel — burdock purée, green asparagus
Fujisawa Second Generation Waraku
Daima Sato
Simmered conger eel — burdock purée, green asparagus
Wanting to bring some Japanese character into the burdock purée, I added not just onion but also long green onion as an ingredient. I add fresh cream…
2021.03.20
Kuruma prawn deep-fried in a straw-cape coating — young corn
Fujisawa Second Generation Waraku
Daima Sato
Kuruma prawn deep-fried in a straw-cape coating — young corn
By wrapping the first turn of julienned potato a little firmly and the rest loosely, the potato stays attached to the prawn and fries up beautifully…
2021.03.20
Red sea bream, turnip-steamed and topped with silver sauce
Chitose Funabashi Shunsai Kumagura
Red sea bream, turnip-steamed and topped with silver sauce
We cut the kuruma prawn into about 5 small pieces, keeping the balance with the other ingredients in mind. For the turnip combined with meringue, the…
2021.02.22

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