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Japanese Chefs Recipes

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16 results

  • 佐藤義仁

  • Read the article: White asparagus pureed soup

    Izu Nagaoka Onsen, Kameya Keian

    White asparagus pureed soup

    This is the soup course. The white asparagus surinagashi is a dish we are actually serving at our restaurant this month; in the shop it is served in…

    • Clear-soup course / clear soup
    • August
  • Read the article: Small turban shell with a seafood-and-barley-miso dressing, octopus ogura-style, crab and yellow chive amber jelly, tomato and egg saikyo-miso pickle, pike conger sushi with sansho pepper, Peach Pine and smoked salmon kombu roll, fava bean and tofu-skin cheese dressing

    Izu Nagaoka Onsen, Kameya Keian

    Small turban shell with a seafood-and-barley-miso dressing, octopus ogura-style, crab and yellow chive amber jelly, tomato and egg saikyo-miso pickle, pike conger sushi with sansho pepper, Peach Pine and smoked salmon kombu roll, fava bean and tofu-skin cheese dressing

    This is the appetizer course, plated on a leopard plant leaf. For the small turban shell dressed with jinda, sweet egg-yolk miso and olive oil are…

    • Hors d'oeuvre
    • June
  • Read the article: Salmon and pineapple roll, kombu-cured lavender jobfish with flavor pearls, Yoro-style tofu, local octopus and taro stalk, tomato cup, fig and prosciutto roll

    Izu Nagaoka Onsen, Kameya Keian

    Salmon and pineapple roll, kombu-cured lavender jobfish with flavor pearls, Yoro-style tofu, local octopus and taro stalk, tomato cup, fig and prosciutto roll

    From the appetizers. The lavender jobfish (Pristipomoides sieboldii) is lightly kombu-cured under vacuum for about half a day. This time the ruby…

    • Opening appetizer
    • August
  • Read the article: Grilled sweetfish with water pepper, pike conger sushi wrapped in bamboo leaf, oil-simmered abalone, wakame, lotus root simmered with saffron, braised pork belly

    Izu Nagaoka Onsen, Kameya Keian

    Grilled sweetfish with water pepper, pike conger sushi wrapped in bamboo leaf, oil-simmered abalone, wakame, lotus root simmered with saffron, braised pork belly

    This is the grilled hassun course. For the oil-simmered abalone, we vacuum-seal it in sesame oil alone and cook it in a water bath at about 75°C for…

    • Grilled dish
    • August
  • Read the article: Abalone Duo, Layered

    Izu Nagaoka Onsen, Kameya Keian

    Abalone Duo, Layered

    This is the clear-soup course. The usual method for green plums is to prick them all over with a needle and soak them in salt water, but the key here…

    • Clear-soup course / clear soup
    • June
  • Read the article: Milt tofu; kombu-cured cod; persimmon wrapped in prosciutto, and more

    Izu Nagaoka Onsen, Kameya Keian

    Milt tofu; kombu-cured cod; persimmon wrapped in prosciutto, and more

    The baked apple is made by cutting apple into comb-shaped wedges, coating generously with granulated sugar, and baking in the oven; once cooled and…

    • Hors d'oeuvre
    • November
  • Read the article: Eel wrapped in fried tofu skin

    Izu Nagaoka Onsen, Kameya Keian

    Eel wrapped in fried tofu skin

    This additional hearty course is a fried dish. For the early matsutake and wasabi fritter, since it is an August dish we used matsutake mushroom…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • August
  • Read the article: Sakura shrimp spring rolls, moss-ball-shaped scallop, butterbur in light batter

    Izu Nagaoka Onsen, Kameya Keian

    Sakura shrimp spring rolls, moss-ball-shaped scallop, butterbur in light batter

    This is the deep-fried course. The sakura shrimp used in the spring rolls are caught this time of year, from April to June, in Suruga Bay off the Izu…

    • Deep-fried dish / fried dish
    • June
  • Read the article: Toda-style salt-grilled sea bass, shrimp-paste lotus root, sweet-savory glazed beef tongue, twisted-rein sweet potato, fresh nori bagna cauda

    Izu Nagaoka Onsen, Kameya Keian

    Toda-style salt-grilled sea bass, shrimp-paste lotus root, sweet-savory glazed beef tongue, twisted-rein sweet potato, fresh nori bagna cauda

    This is the grilled course. The sea bass used for the Toda-style grilled sea bass is on the smaller side, closer to a young sea bass. Salt is made…

    • Grilled dish
    • June
  • Read the article: Twin-fillet conger eel terrine

    Izu Nagaoka Onsen, Kameya Keian

    Twin-fillet conger eel terrine

    This is a chilled simmered dish. First, regarding the green plums: as we served at the previous exhibition as well, we freeze them completely for two…

    • Simmered / warm / steamed / combination-simmered
    • August
  • Read the article: Ebi-Imo Soup-Simmered, Pacific Saury Matsumae-Ni, Kuruma Prawn Tsuya-Ni, Shiitake Monaka

    Izu Nagaoka Onsen, Kameya Keian

    Ebi-Imo Soup-Simmered, Pacific Saury Matsumae-Ni, Kuruma Prawn Tsuya-Ni, Shiitake Monaka

    Ebi-imo (a shrimp-shaped taro) soup-simmered: the ebi-imo is cut with a knife, parboiled in rice-rinsing water, then combined with grilled scallion…

    • Simmered / warm / steamed / combination-simmered
    • November
  • Read the article: Ise Lobster Simmered in Saffron, Winter Melon Stuffed with Sea Urchin

    Izu Nagaoka Onsen, Kameya Keian

    Ise Lobster Simmered in Saffron, Winter Melon Stuffed with Sea Urchin

    This is the simmered course. For the Ise lobster simmered in saffron, using too much saffron throws off the balance with the other dishes, so I keep…

    • Simmered / warm / steamed / combination-simmered
    • June
  • Read the article: Pine-Cone-Style Grilled Tilefish, Torobocchi Cured in Shuto and Wind-Dried

    Izu Nagaoka Onsen, Kameya Keian

    Pine-Cone-Style Grilled Tilefish, Torobocchi Cured in Shuto and Wind-Dried

    The grilled course is pine-cone-style grilled tilefish. The tilefish is filleted with its scales left on, marinated in a sake-and-soy marinade, and…

    • Grilled dish
    • November
  • Read the article: Monkfish Simmered in Miso

    Izu Nagaoka Onsen, Kameya Keian

    Monkfish Simmered in Miso

    The small hot pot is monkfish simmered in miso. As usual, the monkfish is filleted and cut into its component parts, given a firm quick blanch…

    • Simmered / warm / steamed / combination-simmered
    • November
  • Read the article: Scallop fish-paste dumpling wrapped and deep-fried in overlapping soba strands, foie gras maple-leaf dumplings

    Izu Nagaoka Onsen, Kameya Keian

    Scallop fish-paste dumpling wrapped and deep-fried in overlapping soba strands, foie gras maple-leaf dumplings

    The scallop shinjo is made by mixing ground scallop with mountain yam and seasoning it with salt and pepper, then mixing in new ginger pickled in…

    • Deep-fried dish / fried dish
    • November
  • Read the article: Crab and Turnip Mochi, Eggplant Somen

    Izu Nagaoka Onsen, Kameya Keian

    Crab and Turnip Mochi, Eggplant Somen

    The crab and turnip mochi is made by grating Tennoji turnip and squeezing out the liquid, then adding plenty of crab. This is combined with glutinous…

    • Clear-soup course / clear soup
    • November
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