Read the article: Milt Tofu
Milt Tofu
Today, I have prepared a dish to pair with the white wine produced in Yamanashi Prefecture, where my workplace is located. First, this is the…
Serves 1 · ¥500
Cook time 1 hr
mild and clean-tasting
Today, I have prepared a dish to pair with the white wine produced in Yamanashi Prefecture, where my workplace is located. First, this is the…
Serves 1 · ¥500
Cook time 1 hr
Japanese Restaurant Jigi
Seven or eight years ago, I brought to life a recipe by yakuzen specialist Ms. Taniguchi, and it sold extremely well. Seeing that sparked my interest…
Serves 1 · ¥330
Cook time 35 min
Minami Aoyama "Japanese Cuisine Hakuun" (Michelin two stars, Japan 2026)
Shingo Sakamoto
Among all the delicious qualities of in-season fugu, this is a luxurious dish that lets you enjoy the rich umami of the milt -- called 'a jewel of…
Serves 1 · ¥2,000
Cook time 1 hr
Yokohama Royal Park Hotel "Japanese Restaurant Shikitei"
Suppon broth is well received in September, when the summer heat is easing but the lingering warmth still leaves the body tired. We break down the…
Serves 20 · ¥345
Cook time 1 hr
Nishiazabu "Kappo Shisei"
Seiji Murata
This dish lets you fully experience, filling the mouth, the plump texture and the creamy, rich umami of true oysters, which come into season in…
Serves 6 · ¥200
Cook time 20 min
Minami Aoyama "Japanese Cuisine Hakuun" (Michelin two stars, Japan 2026)
Shingo Sakamoto
A stock taken from the hamaguri's fringe is combined with the soup used to simmer the bamboo shoot, and poured over at the finish. Hamaguri and…
Serves 1 · ¥900
Cook time 1 hr
Shirokane Takanawa "Feast Takayama"
This dish is inspired by the image of a high-quality Japanese-style risotto, made with the rich, me…
Serves 1 · ¥1,200
Cook time 40 min
Hattori Nutrition College
This time, on 'steamed dishes,' I learned from instructor Hiratsuka (Hattori Nutrition College). I take up 'tamago-dōfu.'
Kagurazaka "Tanimoto" (Michelin one star, Japan 2026)
Seiji Tanimoto
The softshell turtle's simmering liquid is drawn out with sake and water for 30 minutes, skimming off the scum as it goes, then seasoning is added…
Serves 20 · ¥6,000
Cook time 1 hr
Kamakurayama, Raitei
This is monkfish liver and turnip terrine, an appetizer (sakizuke) that makes use of monkfish liver as an end-of-season ingredient for March. Ankimo…
Serves 1 · ¥300
Cook time 2 hr
Tendo, Midori no Geihinkan Angelina
This is the deep-fried course. For the kandara mijinko-age, every January in the Shonai region of Yamagata Prefecture, the Kandara Festival is held…
Serves 1 · ¥500
Cook time 30 min
Kurayamizaka Miyashita Azabu main store
At this time of year, we always serve sweetfish salt-grilled with tade vinegar — the classic pairing — but I wondered if there might be another…
Serves 2 · ¥328
Cook time 20 min
Sendai Unagi Taketei Main Branch
As part of my effort to work around rising ingredient costs, this dish introduces something my staff and I devised together — during the aftermath of…
Serves 1 · ¥500
Cook time 1 hr
Shibuya Japanese Restaurant Aogaki
From our use of the winter ingredient yellowtail, this is a grilled dish, two-topping grilled yellowtail. The tail and back portions of the…
Serves 1 · ¥900
Cook time 40 min
Nishiazabu "Kappo Shisei"
Seiji Murata
The firm texture of the meat and the rich flavor of the liver sauce combine to create a dish that i…
Serves 1 · ¥600
Cook time 3 hr
Tsurumaki Onsen Motoyu Jinya
Atsushi Fujimoto
As for the iwagaki rock oyster with uni (sea urchin) dashi, iwagaki have thick flesh, come in a range of sizes, and have a rich umami, making them an…
¥533
Cook time 2 hr
Hakone Tensui Saryo
Teruaki Mochizuki
Two small-bowl dishes built around regional ingredients. For ‘Odawara Cassata,’ I took cassata, the traditional Sicilian sweet, and made it in the…
Serves 1 · ¥360
Cook time 2 days
Kagurazaka "Tanimoto" (Michelin one star, Japan 2026)
Seiji Tanimoto
Gently simmering ingredients in a seasoned broth is a technique with a long history, and I think it makes a very delicious dish that many people…
Serves 10 · ¥5,000
Cook time 3 hr
Obune
Kazuki Takagi
By slicing the abalone extremely thin and preparing it shabu-shabu style, heat is added in a way that increases the original texture and umami…
For the rabbit and yuba spring roll, I thought some guests might find it too visceral if the shape of the meat were left intact, so I made it into a…
Serves 1 · ¥196
Cook time 15 min
Hakone Open-Air Museum Club
Satoshi Monma
As part of the presentation, this grilled tray course expresses ‘a pleasant bitterness.’ It’s made up of a variety of ingredients — sakuramasu, beef…
Serves 1 · ¥1,250
Cook time 1 hr
Japanese Cuisine Yoshimura
Continuing the reconception of dishes favored in Tokyo and Niigata cuisine, this time it's a clear-soup preparation (sumashi-jitate). We pair…
Serves 1 · ¥530
Cook time 40 min
Azabu Kadowaki (Michelin three stars, Japan 2026)
Toshiya Kadowaki
This is a steamed dish. I serve this shark fin chawanmushi because, at around this point in the course, I think guests want something that lets them…
Serves 1 · ¥700
Cook time 5 hr
Kutsukake Stay Nakakarui
I took the term open-country-style cuisine to evoke the image of a country that had closed itself off opening up and welcoming guests from overseas…
Serves 3 · ¥930
Cook time 1 hr
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