Grilled Spanish mackerel pot-cooked rice
Arakicho, Suzunari
Akihiko Murata
Grilled Spanish mackerel pot-cooked rice
We propose 24 pleasures across a single year. The cool, refreshing aroma of watercress stimulates the appetite.
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Top Chef Selection ~Pioneers~ Recipe
- Abalone dressed with its own liver, stone-grilled
Arakicho, Suzunari
Akihiko Murata
Abalone dressed with its own liver, stone-grilled
A dish that makes it easy to order another drink. The aroma of butter makes it easy for women to enjoy as well.
- Tomato and soy milk kneaded tofu
Arakicho, Suzunari
Akihiko Murata
Tomato and soy milk kneaded tofu
The tomato's acidity is neutralized with soy milk, and tapioca starch gives it a soft texture.
- Cod Shirako Clear Soup
Nishiazabu Sushi Ichi
Yoichi Sato
Cod Shirako Clear Soup
This time, we used cod milt to evoke the image of a snowy landscape.
- Charcoal-Grilled Eel Nigiri
Nishiazabu Sushi Ichi
Yoichi Sato
Charcoal-Grilled Eel Nigiri
A signature menu item conceived based on the chef's hometown.
- Yuba deep-fried in kadaif, isobe-style
Roppongi SHOJIN Sogo
Daisuke Nomura
Yuba deep-fried in kadaif, isobe-style
Even without using any meat, it's plenty satisfying to eat.
- Lotus Root Shinjo, Chrysanthemum-Style Steamed
Roppongi SHOJIN Sogo
Daisuke Nomura
Lotus Root Shinjo, Chrysanthemum-Style Steamed
The chrysanthemum-flower effect is created using finely shredded shūmai wrapper skins.
- Seaweed Parfait
Roppongi SHOJIN Sogo
Daisuke Nomura
Seaweed Parfait
Served in a glass for a colorful, showy presentation.
- Eggplant Sōmen-Cut
Roppongi SHOJIN Sogo
Daisuke Nomura
Eggplant Sōmen-Cut
Smooth and easy to swallow, with a refreshing finish.
- Smoked fugu milt sushi
Ebisu Sushi Kuriyagawa
Smoked fugu milt sushi
Mixed with the sushi rice in equal proportion, so it takes on the aroma of the shirako.
- Grilled Eggplant Mousse
Nakameguro Matsumoto
Grilled Eggplant Mousse
The key point is the fragrant, toasty aroma of the grilled eggplant.
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