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Japanese Chefs Recipes

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9 results

  • 富澤貞身

  • Read the article: Spring sea bream grilled with cherry blossom fragrance, saimaki prawn temari sushi, bamboo shoot in sansho-leaf dressing

    FREE

    Ikebukuro Metropolitan Hotel

    Spring sea bream grilled with cherry blossom fragrance, saimaki prawn temari sushi, bamboo shoot in sansho-leaf dressing

    A lively presentation is the charm of this grilled-course hassun. "Since this was meant as a menu for cherry-blossom-viewing season, I decided to go…

  • Read the article: Chrysanthemum-style barracuda, sweetfish simmered Arima-style with sansho pepper, lotus root crisp, chestnut and chicken liver, akebia with lily bulb, century egg and cheese with yuzu miso, pike conger fried in kuzu batter, knotted ginkgo, persimmon and egg

    Ikebukuro Metropolitan Hotel

    Chrysanthemum-style barracuda, sweetfish simmered Arima-style with sansho pepper, lotus root crisp, chestnut and chicken liver, akebia with lily bulb, century egg and cheese with yuzu miso, pike conger fried in kuzu batter, knotted ginkgo, persimmon and egg

    This is an assembled sake-accompaniment course. For the chrysanthemum-style barracuda, the barracuda is filleted into three pieces, salted, and…

    • Kaiseki cuisine
    • October
  • Read the article: Crab deep-fried tofu fritter, matsutake mushroom in light batter, autumn eggplant fried and then simmered, millet wheat-gluten cake deep-fried and simmered, leaf-shaped kabocha squash simmered to soak in the broth

    Ikebukuro Metropolitan Hotel

    Crab deep-fried tofu fritter, matsutake mushroom in light batter, autumn eggplant fried and then simmered, millet wheat-gluten cake deep-fried and simmered, leaf-shaped kabocha squash simmered to soak in the broth

    This is a simmered dish. The crab hiryōzu is made from a base of pressed tofu, fish paste (surimi), and grated mountain yam mixed together, into…

    • Simmered / warm / steamed / combination-simmered
    • October
  • Read the article: Walnut tofu

    Ikebukuro Metropolitan Hotel

    Walnut tofu

    This is the first of the appetizers. For the walnut tofu, we peel walnuts, toast them in a pot, turn them into a paste, dissolve it in kombu dashi…

    • Opening appetizer
    • October
  • Read the article: Dried cod fried into rice-bale shapes, maple-leaf crisp, acorn-shaped ginkgo nuts, steamed and simmered foie gras

    Ikebukuro Metropolitan Hotel

    Dried cod fried into rice-bale shapes, maple-leaf crisp, acorn-shaped ginkgo nuts, steamed and simmered foie gras

    This is a fried dish. For the dried cod (bōdara) tawara-age, we boil and mash potatoes, add onion, and mix in flaked bōdara that has been rehydrated…

    • Simmered / warm / steamed / combination-simmered
    • October
  • Read the article: Softshell turtle baked in a pie crust

    Ikebukuro Metropolitan Hotel

    Softshell turtle baked in a pie crust

    This takes the place of the soup course; I thought I would try using a pie crust for the soup course instead. For 1kg of softshell turtle, we…

    • Clear-soup course / clear soup
    • October
  • Read the article: Mist-style Jinhua ham clear soup

    Ikebukuro Metropolitan Hotel

    Mist-style Jinhua ham clear soup

    "Jinhua Ham Kasumi-Wan" is striking for its spring-like colors. "Cured products like Jinhua ham have a unique, concentrated umami. Of course, since…

  • Read the article: Tilefish pressed with chrysanthemum petals

    Ikebukuro Metropolitan Hotel

    Tilefish pressed with chrysanthemum petals

    The second appetizer is tilefish pressed with chrysanthemum petals. The tilefish is filleted, skinned, cut in a fine thread-cut sashimi style, and…

    • Opening appetizer
    • October
  • Read the article: Seafood grilled on a hot stone

    Ikebukuro Metropolitan Hotel

    Seafood grilled on a hot stone

    This is a grilled dish. The seafood grilled on a hot stone is one of our specialties, served year-round. For the shuto (salted, fermented bonito…

    • Grilled dish
    • October
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