elegant
Saryo Ichimatsu
'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…
Serves 1 · ¥238
Cook time 30 min
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
Gnomefish is characterized by its tender flesh, rich fat, and deep flavor. To balance that and let its flavor stand out, I prepared it simmered with…
Serves 1 · ¥150
Cook time 30 min
Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)
Rather than boiling the crab as is, we steam the legs and body separately for different lengths of time so the umami doesn't escape. A small amount…
Serves 1 · ¥1,500
Cook time 1 hr
Azabu Kadowaki (Michelin three stars, Japan 2026)
Toshiya Kadowaki
This is the mukōzuke, the sashimi course. Normally one would use azuki beans, but at my restaurant we always use Tamba black soybeans.
¥740
Cook time 30 min
Toranomon/Toranomon Hills Lucy's
This makes use of sea bream milt. I myself love fishing, and sea bream is a special ingredient — good to catch and good to eat. Its seasons are…
Serves 1 · ¥1,000
Cook time 1 hr
Azabu Kadowaki (Michelin three stars, Japan 2026)
Toshiya Kadowaki
For the blanched taro stem dressed with shiso: I bruise the shiso and let it sit in water so the color doesn't change, then dress it right in front…
¥780
Cook time 1 hr
Ginza Inaba
Masanobu Inaba
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…
Akasaka Dormitory
For "Giving Value to Vegan Cuisine within Japanese Cuisine," thinking of veganism as also tied to religious belief, we wanted people who can't even…
Serves 6 · ¥80
Cook time 50 min
Kamogawa Ryokan Nakaya
This is a grilled dish designed with the presentation in mind. Turban shell tsubo-yaki (grilled in the shell) expresses old-fashioned "nostalgia."…
Serves 1 · ¥450
Cook time 30 min
This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…
Serves 1 · ¥1,300
Cook time 30 min
Ginza Que Sera Sera
An absolute sure bet — the classic of classics.
Kagurazaka Shimakin
As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…
Serves 2 · ¥150
Cook time 20 min
Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)
The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…
Serves 1 · ¥500
Cook time 1 days
Ise-sada Main Store
My restaurant is an eel specialty shop, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd like…
Serves 1 · ¥1,000
Cook time 30 min
Ryugujo Spa Hotel Mikazuki
The hotel where I work, located in Kisarazu City, Chiba Prefecture, has many guests from outside the prefecture, so I wanted to make use of Chiba's…
Serves 1 · ¥730
Cook time 50 min
White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…
Serves 1 · ¥2,800
Cook time 30 min
This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…
Serves 1 · ¥490
Cook time 1 hr
Grand Exiv Nasu-Shirakawa, where I currently work, is the only facility in the Tōhoku region within our group, and we build our menus around locally…
Serves 4 · ¥430
Cook time 30 min
This is the shiizakana, an additional hearty course, from the collection of cold-cuisine techniques for beating the summer heat. For the chilled beef…
Serves 4 · ¥900
Cook time 1 hr
Green asparagus steeped in kombu dashi and white asparagus steeped in bonito dashi bring two different flavors, and the contrast in their textures is…
Serves 4 · ¥1,200
Cook time 40 min
The ayu is first filleted and de-boned, then its innards — soaked in sake and wind-dried — are carefully returned to the fish. It's a labor-intensive…
Serves 4 · ¥1,200
Cook time 20 min
While focusing above all on practicality, I designed this around the theme of "unconventional cold cuisine." This is the chilled chawanmushi (savory…
Serves 1 · ¥1,067
Cook time 1 hr
Hamo (pike conger) is at its best this time of year. This time, I wrapped it around winter melon, secured the shape with a toothpick, and let it…
Serves 4 · ¥800
Cook time 30 min
By deliberately setting the dashi gelée soft and loose rather than firm, the beltfish (tachiuo) and kuruma prawns take on the seasoning fully while…
Serves 4 · ¥1,200
Cook time 20 min
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