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  • Duck Nanban-Yaki

    Otemachi Tokyo Kaikan

    Duck Nanban-Yaki

    Under the concept of "making every dish by hand," we bring you this series, "The Work We Want to Pass On: Osechi Cuisine Edition." In the third…

    • Sesame Tofu

      Otemachi Tokyo Kaikan

      Sesame Tofu

      Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On." We carefully explain the meticulous handcrafting…

      • Peeled burdock simmered to a pale white finish

        Cooking Institute Aoyama Club

        Peeled burdock simmered to a pale white finish

        Based on the concept of "making all our products by hand," we will be presenting the series "The work we want to share." We will carefully explain…

        • Tokyo Kaikan's Osechi Cuisine

          Otemachi Tokyo Kaikan

          Tokyo Kaikan's Osechi Cuisine

          Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." The final installment…

          • Oura Burdock

            Otemachi Tokyo Kaikan

            Oura Burdock

            Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Ten introduces Oura…

            • Herring Kombu Roll and Conger Eel Kombu Roll

              Otemachi Tokyo Kaikan

              Herring Kombu Roll and Conger Eel Kombu Roll

              Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On." We carefully explain the meticulous handcrafting…

              • Sweet mashed chestnut and sweet potato

                Otemachi Tokyo Kaikan

                Sweet mashed chestnut and sweet potato

                Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Six introduces…

                • Sweet simmered kumquats

                  Otemachi Tokyo Kaikan

                  Sweet simmered kumquats

                  Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Five introduces…

                  • Tender-Simmered Octopus

                    Otemachi Tokyo Kaikan

                    Tender-Simmered Octopus

                    Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Six introduces…

                    • Wagyu Beef and Horikawa Burdock

                      Otemachi Tokyo Kaikan

                      Wagyu Beef and Horikawa Burdock

                      Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Four introduces…

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