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Potato-and-bacon straw-cape deep-fry — oyster deep-fried in roasted rice flour, pinecone-cut taro, driftwood-style maitake, yuzu
Shibadaimon/Wanmiya
Potato-and-bacon straw-cape deep-fry — oyster deep-fried in roasted rice flour, pinecone-cut taro, driftwood-style maitake, yuzu
Each ingredient is well seasoned before frying, so the dish stays delicious even after it cools, and it can also be adapted into a takeout item. We…
2021.02.14
Shimeji mushroom and kishimen hakusen-age, autumn eggplant egg-yolk deep-fry (salmon and mountain yam, checkered egg-yolk deep-fry, leaf-cut sweet potato, pine-needle-cut tea soba, kinzanji miso, tartar sauce, shuto salt, young rakkyō, soy sauce)
Shibadaimon/Wanmiya
Shimeji mushroom and kishimen hakusen-age, autumn eggplant egg-yolk deep-fry (salmon and mountain yam, checkered egg-yolk deep-fry, leaf-cut sweet potato, pine-needle-cut tea soba, kinzanji miso, tartar sauce, shuto salt, young rakkyō, soy sauce)
When wrapping salmon and Chinese yam in tatami iwashi, lightly steaming the tatami iwashi softens i…
2020.12.06
White asparagus mold — clam clear-broth sauce, spicy-simmered wasabi flower, soy-marinated salmon roe, shiso flower spike
Kanemeguro Branch of the Norinchukin-cho
White asparagus mold — clam clear-broth sauce, spicy-simmered wasabi flower, soy-marinated salmon roe, shiso flower spike
Once the clams have opened, add kudzu and chill the pot, but be careful not to let the flesh get to…
2020.10.10
Sesame-milk tofu, kintsuba-style, butterbur miso, flame-seared sea urchin, grilled bamboo shoot, fried scallion, cherry-blossom petals
Kanemeguro Branch of the Norinchukin-cho
Sesame-milk tofu, kintsuba-style, butterbur miso, flame-seared sea urchin, grilled bamboo shoot, fried scallion, cherry-blossom petals
When making sesame tofu, soaking the sesame overnight in kombu dashi before blending it makes the sesame plump back up and brings out its flavor more…
2020.09.22
Cod milt pureed soup, winter-solstice pumpkin dumplings, snow-ring-cut daikon, stem lettuce, straight-cut yuzu peel
Yaesu Kappo Yamanto
Cod milt pureed soup, winter-solstice pumpkin dumplings, snow-ring-cut daikon, stem lettuce, straight-cut yuzu peel
As for the red beans set into the pumpkin shiratama dumplings, season them with the minimum amount of sugar so the sweetness doesn't stand out. To…
2020.05.17
Blended-dashi clear soup: autumn-brocade tilefish and turnip, habutae-steamed; matsutake with sprouted scallion; garnish of hail-cut yuzu
Yaesu Kappo Yamanto
Blended-dashi clear soup: autumn-brocade tilefish and turnip, habutae-steamed; matsutake with sprouted scallion; garnish of hail-cut yuzu
When folding the grated turnip into the meringue, it's important not to overmix — I think it's best to fold it in loosely, leaving the fluffy texture…
2020.02.09
Grilled Kamo eggplant somen (Challans duck, shrimp cracker, fried scallion, umami powder, clarified miso sauce)
Ningyocho Royal Park Hotel
Yoshiteru Iwata
Grilled Kamo eggplant somen (Challans duck, shrimp cracker, fried scallion, umami powder, clarified miso sauce)
Eggplant sōmen is a long-established preparation, but I made it as a grilled sōmen so as not to break it apart. In plain hot water the kuzu starch…
2019.10.12
Sea bass seared in sansho oil, with crisped fish-skin cracker, Manganji green pepper, vinegared myoga bud, tade vinegar dressing, fried sansho berries, and sansho oil powder
Ningyocho Royal Park Hotel
Yoshiteru Iwata
Sea bass seared in sansho oil, with crisped fish-skin cracker, Manganji green pepper, vinegared myoga bud, tade vinegar dressing, fried sansho berries, and sansho oil powder
I used a fragrant oil made from fresh sansho berries and rice bran oil, and finished the dish through low-temperature cooking for a plump, moist…
2019.09.14
Scattered sushi with flower-cut lily bulb, shrimp, simmered conger eel, snap pea, sansho leaf, kanpyo, simmered dried shiitake, vinegared lotus root, and ikura
Kioicho, Hotel New Otani Senbazuru
Isamu Miyata
Scattered sushi with flower-cut lily bulb, shrimp, simmered conger eel, snap pea, sansho leaf, kanpyo, simmered dried shiitake, vinegared lotus root, and ikura
You can top chirashi-zushi with anything you like, but for food-safety reasons, it's better to use ingredients that have been cooked. This…
2019.06.02
Mugwort tofu coated in brown rice and deep-fried, grated-daikon style, leaf onion, angelica-tree shoots, ostrich fern fiddlehead, saxifrage, butterbur sprout, ginger
Kioicho, Hotel New Otani Senbazuru
Isamu Miyata
Mugwort tofu coated in brown rice and deep-fried, grated-daikon style, leaf onion, angelica-tree shoots, ostrich fern fiddlehead, saxifrage, butterbur sprout, ginger
When kneading, we add mugwort, which has moisture, so we knead it even more and pack it in tightly …
2019.05.19
Shirako tofu spring roll with arrowhead bulb and sudachi
Shinbashi, Saketei Kikuhime
Shirako tofu spring roll with arrowhead bulb and sudachi
When wrapping the shirako tofu in spring-roll pastry, I add a little powdered karasumi and Kikuhime daiginjo sake lees — the karasumi adds salinity…
2019.03.10
Shrimp-shaped taro manju (crab yoshino-ni, spinach, dewdrop-cut ginger)
Shinbashi, Saketei Kikuhime
Shrimp-shaped taro manju (crab yoshino-ni, spinach, dewdrop-cut ginger)
For the ebi-imo steeped in dashi, it's important to press it through a sieve while it's still warm. If it cools down, the starch in the taro hardens…
2019.02.02

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