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Hotel Emion Tokyo Bay Japanese Restaurant Kai
Shiro-miso-jitate refers to a clear-soup course with a slightly stronger sweetness, finished with a larger measure of white miso such as Saikyo miso…
Hotel Emion Tokyo Bay Japanese Restaurant Kai
For a clear-soup course, it is important that the dashi is properly drawn. At our restaurant, for first-extraction dashi, we add aged rishiri kombu…
Suitengu Shrine and Sakura Japanese Restaurant
Kenchin-yaki is a dish in which tofu and vegetables that have been sautéed and simmered are wrapped in white fish, chicken, or the like, and grilled…
Suitengu Shrine and Sakura Japanese Restaurant
This time, we will be looking at Denpo-yaki. It is a dish cooked in earthenware, and is also called…
Aoyama Hana-Michou
This time I introduce kimiage. The batter, made by adding water to egg yolk and mixing in flour, turns a vivid yellow color, which is why it's also…
Aoyama Hana-Michou
This time, we will introduce Shirosenage, a fluffy fried food made with a batter made from water-di…
Hotel Gajoen Tokyo
I used tapioca in place of mochi. It has a translucent look and a cooling feel, so I think it works well in a surinagashi served during the hot…
Hotel Gajoen Tokyo
The hamo clear-soup course is one standard piece of work always served once early summer arrives. Most people probably pair hamo with plum, but I…
Roppongi Kasumitei Matsubara
Hiroaki Matsubara
Cream cheese marinated in sake lees is something we also serve as a stand-alone dish at our restaurant. The batch used this time has been marinated…
Roppongi Kasumitei Matsubara
Hiroaki Matsubara
At our restaurant we normally serve three appetizer courses, but through March and April it still gets cold at night, so we serve something warm as…
Ginza Kakiyasu
Kurobuta sakura-ni uses sugar-steaming as a cooking method to finish meat that tends to toughen into a tender, miso-simmered dish. Until now, in…
Ginza Kakiyasu
This cooking method makes the most of the seafood's flavor. All of the broth is transferred to the …
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