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Nadaman Guest House, Shinjuku
Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…
Kinari Co., Ltd.
Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…
The Westin Tokyo Japanese Restaurant Mai
Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…
Gajoen
How to Make Takasago-ae / Shio-koji-ae The drive to improve, the curiosity to create something better and new — no matter how much experience or how…
Karuizawa Present Resort Karuizawa
Takeharu Kadowaki
How to Make Candied Fuki-no-tō (Butterbur Sprouts) / Moroko Kombu Rolls This kanroni, a syrup-simmered preserve, appears in a menu by the late master…
KKR Hotel Tokyo Japanese Cuisine
How to Make Bōdara (Dried Cod) and Ebi-imo (Prawn-Shaped Taro) / Kinko, Sea Urchin, and Shinjo Fish Dumplings This time I'd like to introduce…
Tokiwa Chef Association
How to Hang-Cut a Monkfish (Tsurushi-giri) Tsurushi-giri, or hang-cutting, is the traditional method for breaking down monkfish: a hook is passed…
Tsukiji Mitsuta
How to Make Oza-shiki Tempura This time we introduce "oza-shiki tempura" (tatami-room tableside tempura). Tempura can be enjoyed three ways in a…
Hatagaya, Shonaisho
How to Fillet Wild Duck The one with green feathers and a beautiful body from the head down is the male (mallard, "ao-kubi" = "blue neck" — on the…
How to Make Salmon Hizu Yōrō-ni (Simmered Nasal Cartilage) This is a technique that the founding chef, Heiji Tamura, learned during his…
Otemachi Tokyo Kaikan
How to Make Kuzu Ninjin (Kuzu-Set Carrot) For kuzu ninjin, peel the carrot, cut it into thin rounds, boil until soft, press it through a fine sieve…
Cooking Institute Aoyama Club
How to Make Kōbi-yaki Mountain Yam For kōbi-yaki mountain yam, peel the mountain yam thickly and cut it into pieces of a suitable size. Put the…
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