rich, full-bodied flavor
Kochi Sansuien
This is the grilled dish from Kochi's New Year cuisine. Here I built the dish around a generous helping of Kochi-grown ingredients: Tosa red beef…
Serves 1 · ¥820
Cook time 50 min
Ginza Okubo
Kinya Okubo
This is kuruma prawn tempura, but the jumbo kuruma prawn is served fried to about a half-cooked doneness, not quite fully cooked through, and I've…
Cook time 10 min
Shibadaimon/Wanmiya
I devised this dish under the theme of "A Restaurant's Work, Ever-Changing." My restaurant, Wangu, will mark its 45th anniversary since founding in…
Serves 1 · ¥900
Cook time 1 hr
Chiba - Hotel New Otani Makuhari Senbazuru
This makes use of Tennoji turnip at the end of its season. Two years ago I transferred to the Hotel New Otani Osaka, and getting to know the…
Serves 4 · ¥2,800
Cook time 30 min
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
Magaribana
This is a dish that uses quite a number of different oils at the preparation stage. The young sweetfish are rinsed in water, vacuum-packed with olive…
Serves 1 · ¥385
Cook time 15 min
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
This is a sashimi course. I sear the skin of Niigata's nodoguro to give it a seared-and-chilled finish. Letting a little heat into the fish really…
Serves 1 · ¥1,760
Cook time 30 min
This is a simmered dish featuring the winter ingredient cod. For the cod and turnip roll, we used turnip, which becomes sweet and delicious once…
Serves 2 · ¥1,100
Cook time 1 hr
Shintomicho Yakukinro
This is a clear-soup course using turnip as an end-of-season winter ingredient. Using both winter and spring ingredients, we aimed for a dish that…
Serves 1 · ¥550
Cook time 30 min
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
Nihonbashi - Tokyo Kaikan Mitsukoshi Co., Ltd. Nihonbashi Sales Office
Sumio Udagawa
From the summer course menu, this is the wagyu miso hot pot (gyū-nabe). We get many overseas guests at our restaurant, and sukiyaki is often…
Serves 1 · ¥1,400
Cook time 2 hr
Asakusa Teahouse Ichimatsu
Yoshimichi Hirai
Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of sesame. This is…
Serves 1 · ¥1,300
Cook time 30 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
Suitengu Shrine and Sakura Japanese Restaurant
This time, we will be looking at Denpo-yaki. It is a dish cooked in earthenware, and is also called…
MUTO Sendagaya
Ezo venison meatballs wrapped in cabbage are made by mincing the meat that is left over from fillet…
¥606
Cook time 30 min
Kutsukake Stay Nakakarui
As for the name "Moonlight Wan," I heard that just like horse meat was called "sakura" and wild boa…
Serves 1 · ¥281
Cook time 10 min
Atami Kyoritsu Foods Service Co., Ltd.
This is a reimagining of Gunma Prefecture's local cuisine. This is a steamed dish. Through a collaboration of Tsumagoi cabbage and one of Gunma's…
Serves 1 · ¥490
Cook time 3 hr
Ginza Tokinoniwa Ginza store
As part of using spring ingredients at their peak, first catch, and last of the season, this uses the first catch of botan shrimp. This is served in…
Serves 1 · ¥200
Cook time 30 min
Kappo Ikkon
The idea for this dish came from the nostalgic smell I got from serving fried sakura shrimp rice at…
Serves 1 · ¥1,500
Cook time 25 min
Yokohama Minato Mirai "The Kahala Hotel & Resort Yokohama Japanese Cuisine Hama"
Nobuhiro Aoki
This is another dish we serve year-round, offered as part of our higher-priced course. The key point of this dish is the top-grade first-extraction…
Serves 1 · ¥600
Cook time 1 min
Ginza, Ginza Inaba
I devised this dish as a new way of serving seafood. My focus is on a new, refreshingly summery aroma and flavor, and a new combination of…
Serves 1 · ¥450
Cook time 30 min
Nagano Japanese Cuisine Yuzen
This is our small team's version of work that would normally take 300 to 400 covers, done amid a labor shortage, rising food costs, and working-hour…
Serves 5 · ¥620
Cook time 20 min
KKR Hotel Tokyo Japanese Restaurant Takehashi
This is 'Shiratama Dumpling in Sawani-Style Broth.' I wanted to express the aroma of July's seasonal ingredients through a soup course. After the…
Serves 1 · ¥375
Cook time 2 hr
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