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Japanese Chefs Recipes

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10 results

  • Katsuhiro Tamura

  • Read the article: Kansai-style seasoned rice with salted pork, onion, tomato, Usui pea, baby corn, shiitake, and fried scallion

    FREE

    Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"

    Katsuhiro Tamura

    Kansai-style seasoned rice with salted pork, onion, tomato, Usui pea, baby corn, shiitake, and fried scallion

    Kayaku gohan is written as "kayaku" and originally refers to supplementary medicines added to enhan…

  • Read the article: Deep-Fried Hamo with Rikyu Sauce

    Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"

    Katsuhiro Tamura

    Deep-Fried Hamo with Rikyu Sauce

    This is the lidded-bowl course. For the deep-fried hamo (pike conger eel) with Rikyu sauce, the hamo is filleted, the fine bones scored, and it is…

    • Kaiseki cuisine
    • July
  • Read the article: Chilled Manganji Pepper Surinagashi, Hairy Crab and Tender Abalone in Kagen-zu Jelly

    Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"

    Katsuhiro Tamura

    Chilled Manganji Pepper Surinagashi, Hairy Crab and Tender Abalone in Kagen-zu Jelly

    This is two appetizer dishes. For the chilled Manganji pepper pureed soup — Manganji is a mild Kyoto chili — the peppers are seeded and deep-fried…

    • Opening appetizer
    • July
  • Read the article: Free-range chicken Kansai-style seasoned rice with bamboo shoot, carrot, burdock, thin fried tofu, shiitake, and mitsuba

    Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"

    Katsuhiro Tamura

    Free-range chicken Kansai-style seasoned rice with bamboo shoot, carrot, burdock, thin fried tofu, shiitake, and mitsuba

    This time, on 'shokuji,' I learned from chef Tamura (Shiodome, Conrad Tokyo's 'Nihon Ryōri Kazahana'). This time I take up 'kayaku gohan.'

    • Kaiseki cuisine
    • February
    • generous
  • Read the article: Seared pen shell clam and sea urchin hand roll

    Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"

    Katsuhiro Tamura

    Seared pen shell clam and sea urchin hand roll

    The distinctive crunch of the pen shell clam and the crisp bite of Manganji pepper are gently wrapped in the mellow sweetness of sea urchin. Searing…

    • Kaiseki cuisine
    • March
    • texture

    • ¥500

    • Cook time 20 min

  • Read the article: Seared Free-Range Chicken and Scallop Soup Bowl

    Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"

    Katsuhiro Tamura

    Seared Free-Range Chicken and Scallop Soup Bowl

    This is the soup-bowl course: a seared free-range chicken, scallop and winter melon soup bowl. The chicken is seared skin-side and salted; the…

    • Clear-soup course / clear soup
    • July
  • Read the article: Wild mountain vegetables and egg rice porridge with bamboo shoot, udo, bracken fern, koshiabura, fiddlehead fern, myoga, and grated ginger

    Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"

    Katsuhiro Tamura

    Wild mountain vegetables and egg rice porridge with bamboo shoot, udo, bracken fern, koshiabura, fiddlehead fern, myoga, and grated ginger

    This time, on 'shokuji,' I learned from chef Tamura (Shiodome, Conrad Tokyo's 'Nihon Ryōri Kazahana'). This time I take up 'kayaku gohan.'

    • Kaiseki cuisine
    • Spring
    • hearty and satisfying
  • Read the article: Potato and egg rice porridge with seasoned ground chicken, udo, carrot, shiitake, butterbur-sprout miso, and fried onion

    Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"

    Katsuhiro Tamura

    Potato and egg rice porridge with seasoned ground chicken, udo, carrot, shiitake, butterbur-sprout miso, and fried onion

    In the old days, zosui was written as "masu-sui" (large amount of water), and was made by adding wa…

    • Spring
    • hearty and satisfying
  • Read the article: Sardine with Fragrant Plum, Grilled and Marinated

    Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"

    Katsuhiro Tamura

    Sardine with Fragrant Plum, Grilled and Marinated

    The grilled course is sardine with fragrant plum, grilled and marinated. The sardines are rinsed, the heads and tails removed, and the skin side…

    • Grilled dish
    • July
  • Read the article: Sea Urchin Rice

    Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"

    Katsuhiro Tamura

    Sea Urchin Rice

    This is the palate-bridging course. It is sea urchin rice. Raw sea urchin is dipped in a thin batter and dropped into oil for a quick tempura. It is…

    • Rice course
    • July
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