Read the article: Salt-Boiled Dōman-Gani
Obune
Kazuki Takagi
Salt-Boiled Dōman-Gani
Found in a renowned lake, the Doman mud crab is said to be a phantom crab; its official name is the serrated mud crab. It's characterized by firm…
juicy
Obune
Kazuki Takagi
Found in a renowned lake, the Doman mud crab is said to be a phantom crab; its official name is the serrated mud crab. It's characterized by firm…
Nagano Japanese Cuisine Yuzen
This is a simmered dish. For the Eel Arima-ni, normally you'd remove the sliminess from the eel, cut it into tube sections, sear it, steam it, then…
Serves 5 · ¥1,500
Cook time 40 min
Kojimachi "Kioicho Minamikawa"
By soaking sasagarei, which comes into season in winter, in salted water and then wind-drying it for about half a day, this becomes a dish where just…
Serves 1 · ¥700
Cook time 1 hr
Yugawara Sansuirou
Seiichi Shudo
This is Yugawara, expressed through cuisine -- this is the deep-fried course. Fugu karaage was a favorite dish of the novelist Naoya Shiga. The words…
Serves 1 · ¥60
Cook time 1 hr
Osaka, Settsukyo Hananosato Onsen Sansuikan
For Wild Boar and Vegetables, Dengaku-Style, I use wild boar belly with good marbling of fat. Wild boar stays in season through this period, and I…
Serves 1 · ¥634
Cook time 4 hr
Azabudai "Janu Tokyo SUMI"
Hisateru Otsuka
Tiger fugu, which is normally enjoyed with the flavor of salt or soy sauce, we serve marinated in shuto (fermented salted bonito innards) broth and…
Serves 1 · ¥720
Cook time 30 min
Ueno Kameya Issui-tei
This is a chilled clear soup made with eel. The eel is cut into rounds while still live, grilled, then steamed and de-boned, and briefly simmered in…
Serves 3 · ¥320
Cook time 40 min
Kanda - Hitachi Building Systems Kanda Club
Pricier, but wagyu sirloin marinated in saikyo-zuke (miso marinade) and grilled.
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
For the Nakijin Agu pork rafute, an Okinawan braised pork belly, when boiling the Agu pork — a rare, purebred island breed — it's important to skim…
¥850
Cook time 4 hr
Yurakucho, The Peninsula Tokyo
This is the grilled course of the summer menu. For the grilled tilefish with zunda, the skin side of the tilefish is lightly seared, then coated with…
Serves 1 · ¥400
Cook time 30 min
The Kahala Hotel & Resort Yokohama
With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…
Serves 1 · ¥400
Cook time 20 min
Sendai Unagi Taketei Main Branch
As a way to work around rising ingredient costs, the concept behind this presentation-stand course (dai-no-mono) is 'new value.' When eel prices…
Serves 1 · ¥350
Cook time 2 hr
From the theme of new-style eel cuisine, this is the grilled course. For the eel and beef, I paired eel and beef — which go well together — with…
Serves 1 · ¥1,050
Cook time 20 min
White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…
Serves 1 · ¥2,800
Cook time 30 min
Nearly 80% of the guests at my workplace come from overseas. Guests rarely ask us for eel, but I came up with four eel dishes that feel distinctly…
Serves 1 · ¥450
Cook time 15 min
This time, I'm mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and…
Serves 1 · ¥420
Cook time 1 hr
This dish was developed under the theme "sauces chosen by color," or ways of expressing color. This one is a simmered dish (nimono). For the "eel…
Serves 1 · ¥450
Cook time 2 hr
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This is an arrangement using mallard duck, for repeat customers. The grilled hachiku bamboo shoot and mallard duck sandwich is a preparation I hadn't…
Serves 1 · ¥520
Cook time 1 hr
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This is a mallard duck dish from an ingredient arrangement for repeat customers. The mallard duck used this time is called "Zao Shinzan Chikutansui…
Serves 1 · ¥400
Cook time 1 hr
Ise-sada Main Store
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…
Serves 4 · ¥4,000
Cook time 4 days
Wanting to create a signature dish for my own restaurant, I devised this one taking hints from delicious dishes I'd eaten out in the past. By…
Serves 1 · ¥500
Cook time 30 min
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