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Japanese Chefs Recipes

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  • mild and clean-tasting

  • Read the article: Eel and Rishiri Kombu Kamaboko, Eel Daikoku-yaki

    Ise-sada Main Store

    Eel and Rishiri Kombu Kamaboko, Eel Daikoku-yaki

    From dishes that make use of the charcoal grill stand, these are eel dishes, conceived in response to a request for "new eel dishes." For the eel and…

    • Kaiseki cuisine
    • October
    • striking
    • Serves 1 · ¥600

    • Cook time 3 hr

  • Read the article: Koji-Marinated Grilled Duck

    Ise-sada Main Store

    Koji-Marinated Grilled Duck

    I'd like to introduce more work that can be done on an eel shop's charcoal grill stand. For the koji-marinated grilled duck, I use rice koji from…

    • Kaiseki cuisine
    • December
    • elegant
    • Serves 4 · ¥4,000

    • Cook time 4 days

  • Read the article: Seared Ezo Deer Ham

    Ise-sada Main Store

    Seared Ezo Deer Ham

    This is an eel specialty shop, but I'd like to introduce work that can be done on the charcoal grill stand. The charcoal grill stand is about half…

    • Kaiseki cuisine
    • December
    • SDGs
    • Serves 1 · ¥800

    • Cook time 5 days

  • Read the article: Bamboo Shoot Puree and Plum Vinegar-Dressed Bamboo Shoot, Mugwort Tofu

    Bamboo Shoot Puree and Plum Vinegar-Dressed Bamboo Shoot, Mugwort Tofu

    A seasonal dish born from creative work with bamboo shoot. Since this is served as the first dish of the course, I designed it to be gently seasoned…

    • Kaiseki cuisine
    • March
    • mild and clean-tasting
    • Serves 1 · ¥320

    • Cook time 2 hr

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