Gizzard shad, white-wine-cured
Nakameguro Matsumoto
Gizzard shad, white-wine-cured
Its charm is a unique sweetness, different from the kohada served in sushi.
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Top Chef Selection ~Pioneers~ Recipe
- Rice course: clay-pot-cooked rice
Tokyo Baycourt Club Hotel & Spa Resort "Nihon Ryori Jigi"
Rice course: clay-pot-cooked rice
Generously featuring the flavors of autumn, colorfully.
- Steamed abalone, pine-needle-skewered ginkgo nut, yam bulbil, Japanese walnut, maple-leaf wheat gluten, arrowhead bulb, ginkgo-leaf-shaped sweet potato, matsutake, soft-boiled egg, sea urchin and liver sauce
Tokyo Baycourt Club Hotel & Spa Resort "Nihon Ryori Jigi"
Steamed abalone, pine-needle-skewered ginkgo nut, yam bulbil, Japanese walnut, maple-leaf wheat gluten, arrowhead bulb, ginkgo-leaf-shaped sweet potato, matsutake, soft-boiled egg, sea urchin and liver sauce
Valuing the color of the dish — a key point of Japanese cuisine.
- Japanese-style bagna càuda
Tokyo Baycourt Club Hotel & Spa Resort "Nihon Ryori Jigi"
Japanese-style bagna càuda
Using a fermented paste made from salted sea bream innards in the sauce creates a Japanese flavor profile.
- Autumn Raw Seafood Hassun
Tokyo Baycourt Club Hotel & Spa Resort "Nihon Ryori Jigi"
Autumn Raw Seafood Hassun
The dry-ice presentation contributes to the excitement of the banquet.
- One-Bite Black Truffle Soba
Ginza Inaba
Masanobu Inaba
One-Bite Black Truffle Soba
A new possibility for soba. Truffle, soba, bonito, soy sauce — all these aromas mutually enhance each other.
- Hida Beef and Seasonal Vegetable Sukiyaki, Topped with Uni — Kazahana Style
Ginza Inaba
Masanobu Inaba
Hida Beef and Seasonal Vegetable Sukiyaki, Topped with Uni — Kazahana Style
A fermented soybean sauce that brings these powerful ingredients together.
- Negima Clear-Soup Bowl: Seared Toro and Three Kinds of Scallion
Ginza Inaba
Masanobu Inaba
Negima Clear-Soup Bowl: Seared Toro and Three Kinds of Scallion
The clear soup-course dashi concentrates the umami of tuna and scallion. Of course the tuna, but the scallion is a star as well — so that the…
- Winter melon serving bowl
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
Winter melon serving bowl
A dish that summons the coolness of summer.
- Steamed tamaji custard
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
Steamed tamaji custard
A versatile dish devised by the third-generation owner.
- Quail hot pot
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
Quail hot pot
A winter staple dish worked into the course at least once a month.
- Taro, octopus, and kabocha: a refreshing summer assortment
Ginza Que Sera Sera
Taro, octopus, and kabocha: a refreshing summer assortment
Pairs superbly with well-chilled champagne.
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