Gosekku (the Five Seasonal Festivals)
Hita Hotel Shinshiyo
Noboru Konishi
This expresses Fukuoka through cooking. I am originally from Fukuoka Prefecture, and this expresses the original scenery of the spring dinner table…
Serves 1 · ¥900
Cook time 30 min
Tendo, Midori no Geihinkan Angelina
This is a takiawase, a combination-simmered dish. "Karakai-ni" is also a Yamagata local dish, eaten at New Year's and on celebratory occasions…
Serves 2 · ¥850
Cook time 3 hr
Kioicho, Hotel New Otani Senbazuru
Isamu Miyata
For this loose-style chirashi sushi made with black vinegar — black vinegar is good for the body and carries good umami, so I made a sushi vinegar…
¥386
Cook time 2 hr
KKR Hotel Tokyo Japanese Restaurant Takehashi
I aimed to let guests enjoy the aromas of summer, especially July's seasonal ingredients, through a variety of soup courses. This soup course is Ayu…
Serves 1 · ¥300
Cook time 40 min
Nagano Japanese Cuisine Yuzen
These days, I think the restaurant industry is having a hard time due to a labor shortage. On top of that, we're operating in a very tough…
Serves 5 · ¥600
Cook time 20 min
Tsurumaki Onsen Motoyu Jinya
Atsushi Fujimoto
I created this under the theme "Ryokan Cuisine Today." This is a clear-soup course. For the Fugu-fukashi, I first simmer fugu bones and trimmings…
Serves 1 · ¥1,800
Cook time 5 hr
Ebisu Norifu
Sumikaze Shirota
In honor of the Peach Festival, the egg tofu is cut into a diamond shape.
Kagawa, Kotohira Grand Hotel Sakura no Sho
Kazutaka Yamaguchi
This is the rice course, created through creative work with bamboo shoot. Matsuyama sea bream rice is a dish that pairs sea bream caught in the Seto…
Serves 3 · ¥2,240
Cook time 5 hr
