rich, full-bodied flavor
Kagawa, Kotohira Grand Hotel Sakura no Sho
Kazutaka Yamaguchi
This time, I made a winter dish using three-year-old farmed pufferfish from the Seto Inland Sea, the king of winter seafood, prepared with a method…
Serves 3 · ¥1,500
Cook time 2 hr
This is a use of the winter ingredient cod. We made cod sanmi-yaki for the enjoyable value of being able to eat three dishes at once. Nagaimo (a type…
Serves 1 · ¥800
Cook time 1 hr
Azabudai Iki Inaba
The main branch of the restaurant I currently work at has long served breakfast, so coming up with a fresh breakfast idea again was a challenge. To…
Serves 2 · ¥267
Cook time 20 min
Akasaka Godaigo
I wanted to create a health-conscious menu using freeze-dried tofu, which is high in protein. Since I have long experience cooking Western cuisine, I…
Serves 1 · ¥295
Cook time 20 min
Hamamatsu "Seirin"
Atsunari Hasebe
We fully draw out the umami of fugu bones unique to this season, and pair it with miso for guests to enjoy.
Awaji Kamenoi Hotel Awaji Island
A small hot pot built around hamo (pike conger) in season. Hamo from Numashima on Awaji Island is characterized by soft bones and thin skin, carries…
Serves 1 · ¥875
Cook time 1 hr
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
For the soba denpo-yaki, I use buckwheat flour in place of wheat flour for the béchamel sauce, added to bring out thickness and depth. For the sauce…
Serves 1 · ¥530
Cook time 30 min
Higashine Soen Shingetsu
Wanting to convey, in a new style, ingredients that have fallen out of use along with changing times, and cooking methods no longer practiced in…
Serves 4 · ¥14,857
Cook time 2 hr
Hitotsubashi Josui Hall "Hashihantei"
The grilled course pairs king crab with a sea-urchin soy glaze and butterfish saikyo-yaki. Combining sea urchin with king crab brings out a rounder…
Serves 4 · ¥2,500
Cook time 9 hr
This is a way of making use of the winter ingredient cod. Our restaurant sees many local customers — older guests, young couples, and gatherings of…
Serves 1 · ¥450
Cook time 1 hr
ELECOM Atami Club
I tried various test versions this time, but with the main focus on preserving the rice's sweetness as much as possible, I decided to use the rice…
Serves 1 · ¥295
Cook time 30 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
This is a hot pot dish. For the Kamo eggplant and whale small hot pot, the Kamo eggplant is deep-fried once and then the excess oil is removed…
Serves 1 · ¥700
Cook time 3 hr
Obune
Kazuki Takagi
This is a 'takikomi gohan rich with the aroma of truffle,' based on truffle rice with the flavor of katsuo dashi brought out, mixed with scallop…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
This is a traditional Niigata seasoning made with local chili peppers as its base, along with kōji (rice malt), yuzu, and salt as the other raw…
Serves 1 · ¥720
Cook time 1 hr
Saryo Ichimatsu
We thought about "Giving Value to Vegan Cuisine" by making use of a sauce that delivers impact without any animal-derived ingredients. The "Macro…
Serves 1 · ¥238
Cook time 30 min
Ginza Okubo
Kinya Okubo
The meal is "Oyster and Matsutake Rice." Washing the oysters with a daikon grater removes all dirt …
Serves 1 · ¥1,095
Cook time 30 min
Japanese Restaurant Jigi
This is an application of yakuzen within Japanese cuisine. This is the clear-soup course. The Champignon Surinagashi — a ground, strained purée-style…
Serves 1 · ¥940
Cook time 40 min
Kawasaki Japanese Cuisine Isawa
Guests enjoy seasonal yellowtail, with just the right amount of fat, as "tsuyu-shabu," shabu-shabu cooked in a seasoned broth rather than plain hot…
Serves 1 · ¥380
Cook time 30 min
Azabudai "Janu Tokyo SUMI"
Hisateru Otsuka
This is a dish that could be called our restaurant's signature. We serve it as something you can only eat here. It's a sakura shrimp soba: sakura…
Serves 1 · ¥280
Cook time 1 hr
Ueno Kameya Issui-tei
Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…
Serves 1 · ¥260
Cook time 40 min
Kutsukake Stay Nakakarui
For the Tōyama-style hunter's hot pot tōji-soba, I used bear loin, whose meat is comparatively tender. Following the principle of dosan-dohō —…
Serves 4 · ¥1,186
Cook time 1 hr
Tsukiji "Tsukiji Tamura"
In the past, our restaurant served a clear-soup course with large pieces of softshell turtle, but since some guests found the appearance off-putting…
Serves 5 · ¥3,500
Cook time 4 hr
MUTO Sendagaya
This is a simmered dish introduced from our restaurant's popular autumn menu. Hairy crab can be harvested year-round, but this is a dish we like to…
Serves 10 · ¥13,000
Cook time 2 hr
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