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Japanese Chefs Recipes

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9 results

  • Akihiko Murata

  • Read the article: Grilled new-season Pacific saury wrapped around grilled eggplant, with liver sauce

    Arakicho, Suzunari

    Akihiko Murata

    Grilled new-season Pacific saury wrapped around grilled eggplant, with liver sauce

    This is a grilled dish. September is the season for Pacific saury, so every year we serve this new-season Pacific saury rolled with grilled eggplant…

    • Grilled dish
    • September
  • Read the article: Grilled Spanish mackerel pot-cooked rice

    Arakicho, Suzunari

    Akihiko Murata

    Grilled Spanish mackerel pot-cooked rice

    We propose 24 pleasures across a single year. The cool, refreshing aroma of watercress stimulates the appetite.

    • Kaiseki cuisine
    • Spring
    • hearty and satisfying
  • Read the article: Tomato and soy milk kneaded tofu

    Arakicho, Suzunari

    Akihiko Murata

    Tomato and soy milk kneaded tofu

    The tomato's acidity is neutralized with soy milk, and tapioca starch gives it a soft texture.

    • Spring
    • fresh and dewy
  • Read the article: Tomato-sesame soy milk tofu, end-of-season pike conger and scallion nanba-style fritter

    Arakicho, Suzunari

    Akihiko Murata

    Tomato-sesame soy milk tofu, end-of-season pike conger and scallion nanba-style fritter

    Two appetizers. As a dish marking the end of summer, we have the tomato-sesame soy milk tofu. The tomato juice that forms the tofu's base is made…

    • Opening appetizer
    • September
  • Read the article: Abalone dressed with its own liver, stone-grilled

    Arakicho, Suzunari

    Akihiko Murata

    Abalone dressed with its own liver, stone-grilled

    A dish that makes it easy to order another drink. The aroma of butter makes it easy for women to enjoy as well.

    • Kaiseki cuisine
    • Summer
    • rich and full-bodied
  • Read the article: Steeped Malabar spinach, squid dressed with mefun, fermented salmon roe and kidney, rock mozuku in vinegar, conger eel pressed sushi with pickled mibuna greens, mini daikon pickled in fermented mash, new-season ginkgo nuts sake-seared with bottarga and Mimolette cheese, and semi-dried sea-cucumber ovary deep-fried in freshly milled rice flour batter

    Arakicho, Suzunari

    Akihiko Murata

    Steeped Malabar spinach, squid dressed with mefun, fermented salmon roe and kidney, rock mozuku in vinegar, conger eel pressed sushi with pickled mibuna greens, mini daikon pickled in fermented mash, new-season ginkgo nuts sake-seared with bottarga and Mimolette cheese, and semi-dried sea-cucumber ovary deep-fried in freshly milled rice flour batter

    This is a platter of dishes to accompany sake. Since our restaurant has many women guests, we plate it for two to four people to share and present it…

    • Kaiseki cuisine
    • September
  • Read the article: Suzunari, our famous fresh sea urchin steamed in savory egg custard

    Arakicho, Suzunari

    Akihiko Murata

    Suzunari, our famous fresh sea urchin steamed in savory egg custard

    This is a steamed dish. At a typical Japanese restaurant this is normally when the clear-soup course would appear, but here we serve this fresh sea…

    • Simmered / warm / steamed / combination-simmered
    • September
  • Read the article: Grilled salmon and grilled maitake mushroom rice, cooked in an individual pot

    Arakicho, Suzunari

    Akihiko Murata

    Grilled salmon and grilled maitake mushroom rice, cooked in an individual pot

    This is the rice course. Year-round, our restaurant serves seasonal kamameshi, changing the recipe twice a month to offer twenty-four different…

    • Rice course
    • September
  • Read the article: Winter melon simmered in soup

    Arakicho, Suzunari

    Akihiko Murata

    Winter melon simmered in soup

    This is a simmered dish. For the winter melon simmered in soup, we cook winter melon in a soup made by combining the liquid from steamed abalone…

    • Simmered / warm / steamed / combination-simmered
    • September
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