light and clean-tasting
Yoyogi, Four Seasons Taste Horikawa
The ochazuke dashi is poured over only after the grilled rice ball and all the other ingredients have been plated, but it's important not to pour too…
Nihonbashi Shin
Jun Okada
This is a grilled dish, built on the concept of "protecting the ocean environment." For the roasted Bryde's whale with aromatic vegetables, the idea…
Serves 1 · ¥450
Cook time 50 min
Japanese Restaurant Jigi
Seven or eight years ago, I brought to life a recipe by Ms. Taniguchi, and it sold extremely well. Seeing that sparked my interest in yakuzen. Since…
Serves 1 · ¥530
Cook time 35 min
Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"
Katsuhiro Tamura
This time, on 'shokuji,' I learned from chef Tamura (Shiodome, Conrad Tokyo's 'Nihon Ryōri Kazahana'). This time I take up 'kayaku gohan.'
Yurakucho, The Peninsula Tokyo
The appetizer, which I named "Cool Flavors," was designed to give guests a sense of coolness. The saimaki prawn and avocado dashi-soy jelly is made…
Serves 3 · ¥500
Cook time 30 min
As a dish meant to help beat the summer heat, I focused above all on practicality while designing it around the theme of "unconventional cold…
Serves 1 · ¥2,775
Cook time 2 hr
Shibuya Japanese Restaurant Aogaki
From our use of the winter ingredient yellowtail, this is a simmered dish. I think it's common to enjoy yellowtail for the umami of its fat, but the…
Serves 1 · ¥1,200
Cook time 1 hr
Tsukiji "Tsukiji Tamura"
Encountering Yushima daikon from Kumamoto Prefecture was what led me to think about how best to make the most of a daikon so juicy and sweet it's…
Serves 1 · ¥150
Cook time 3 hr
Sanwa Shutter Yufu Kogen Resort
Shoji Saka
Popularity points and particular care taken In Tokyo or Osaka, hamo tends to be seen as a premium, upscale fish, but where I'm from in Oita…
Yokohama Royal Park Hotel "Japanese Restaurant Shikitei"
This is a sashimi course. For the shima-aji thin-sliced sashimi, since we have a fish tank at the restaurant, we always keep live, fresh shima-aji on…
Serves 1 · ¥725
Cook time 10 min
Tsukiji, Tsukiji Honganji Japanese Restaurant Shisui
This is a seasonal assortment course proposal built around the last of the pen shell season. For the gold-coin-shaped pen shell and fava bean chakin…
Serves 5 · ¥2,000
Cook time 20 min
Shibuya ENEOS Taijuso
This is the simmered course, another new way of serving seafood. For the Scallop Ganmodoki, Curry-Flavored, I took a hint from seafood curry and…
Serves 1 · ¥485
Cook time 40 min
This is an introduction of a dish paired with the white wine produced in Yamanashi Prefecture, where my own workplace is located. This is a…
Serves 1 · ¥250
Cook time 30 min
Kanda - Hitachi Building Systems Kanda Club
We sear the aigamo duck's skin to medium-rare, then steam it with sake. Into a center cut we tuck mustard and shiraga-negi, fine white scallion…
Japanese Restaurant Jigi
Seven or eight years ago, I brought to life a recipe by medicinal-cuisine specialist Momoyo Taniguchi, and it sold extremely well. Seeing that…
Serves 1 · ¥600
Cook time 1 hr
Azabujuban, Club Knox Azabu
Kazuhiro Suzuki
As for the shijimi clam shinjo, this time it was made as a shinjo, but it's also delicious made as anpei, so please feel free to change it to your…
¥1,600
Cook time 6 hr
Akasaka Dormitory
Thinking of veganism as also a matter of religion, I wanted guests to be able to taste the best qualities of animal-derived ingredients through a…
Serves 6 · ¥80
Cook time 50 min
Tsurumaki Onsen Motoyu Jinya
Atsushi Fujimoto
From the dishes I created under the theme "Ryokan Cuisine Today," this time it's the sashimi course. Within this menu, I often split the sashimi into…
Serves 1 · ¥1,600
Cook time 1 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
Inazumi Onsen, a steamy hot spring inn in Yuzawa
This is a palate-settling course themed around Akita Prefecture's local cuisine. For the Sailfin Sandfish Kombu-Cured, I wanted people to enjoy every…
Serves 1 · ¥520
Cook time 12 hr
Tsurumaki Onsen Motoyu Jinya
Atsushi Fujimoto
I created this dish under the theme "Ryokan Cuisine Today." This is an in-between accompanying dish. After the grilled, marinated kue, I wanted to…
Serves 1 · ¥200
Cook time 30 min
Minakami Town - Hinoki Inn Minakami Sanso
Harutada Oda
This is a dish under the theme of expressing local heritage through cooking. My workplace is an inn standing on the bank of the Tanigawa river, which…
Serves 1 · ¥330
Cook time 1 hr
A salad-like vinegared course. We sieve grilled tomato, add agar, layer it hakata-style with sieved mozzarella, then torch it for toasty aroma. The…
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