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Japanese Chefs Recipes

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  • 木村肇

  • Read the article: Cherry-simmered baby octopus, flowering rapeseed steeped in mustard dressing, amago trout fried and marinated in sweet vinegar, bamboo shoot and squid in sansho-leaf miso, young sea bream sushi wrapped in cherry leaf, abalone simmered until tender, aigamo duck colored golden like kerria blossoms, fava beans simmered jade-green, and eel rolled with burdock root

    Cherry-simmered baby octopus, flowering rapeseed steeped in mustard dressing, amago trout fried and marinated in sweet vinegar, bamboo shoot and squid in sansho-leaf miso, young sea bream sushi wrapped in cherry leaf, abalone simmered until tender, aigamo duck colored golden like kerria blossoms, fava beans simmered jade-green, and eel rolled with burdock root

    This is the appetizer course. For the cherry-simmered baby octopus, the octopus is simmered in dashi, lifted out and drained, then steeped in the…

    • Hors d'oeuvre
    • April
  • Read the article: Steamed Monkfish Liver, Yuzu-An Style; Walnut Tofu; Persimmon and Pear with Omi Konjac, Rikyū-fu and Ricotta

    Steamed Monkfish Liver, Yuzu-An Style; Walnut Tofu; Persimmon and Pear with Omi Konjac, Rikyū-fu and Ricotta

    This is the appetizer course. Ideally, monkfish liver is best served simply steamed, but after two or three days its fattiness starts to smell, so at…

    • Opening appetizer
    • November
  • Read the article: Spring Vegetable Jelly Terrine, Mugwort Sesame Tofu

    Spring Vegetable Jelly Terrine, Mugwort Sesame Tofu

    Titled 'Hospitality for the Fourth Month,' this menu features dishes we serve in the restaurant. We begin with the appetizer. The sesame cream laid…

    • Opening appetizer
    • April
  • Read the article: Hatoshi with Baby Tiger Prawn

    Hatoshi with Baby Tiger Prawn

    This is the fried course. As for the hatoshi with baby tiger prawn, I'm originally from Nagasaki, and hatoshi is a dish that came from China — it's…

    • Deep-fried dish / fried dish
    • November
  • Read the article: Smoked Cherry Salmon Grilled with Butterbur Miso; Bamboo Shoot Grilled with Kinome

    Smoked Cherry Salmon Grilled with Butterbur Miso; Bamboo Shoot Grilled with Kinome

    This is the grilled course. For the smoked cherry salmon grilled with butterbur miso, the cherry salmon is steeped in clear, unroasted sesame oil…

    • Grilled dish
    • April
  • Read the article: Usui pea pureed soup

    Usui pea pureed soup

    This is the clear-soup course. For the soup base, a foundational mixture is first made from puréed usui beans passed through a sieve, dashi, and…

    • Clear-soup course / clear soup
  • Read the article: Smoked Late-Season Kamasu with Grilled Buckwheat Groats; Miso-Grilled Ebi-Imo with Foie Gras; Golden-Grilled Pressed Lily Bulb

    Smoked Late-Season Kamasu with Grilled Buckwheat Groats; Miso-Grilled Ebi-Imo with Foie Gras; Golden-Grilled Pressed Lily Bulb

    This is the grilled course. For the smoked late-season barracuda, I fillet the fish into three pieces, salt it, marinate it in a wakasa-style…

    • Grilled dish
    • November
  • Read the article: Cherry-simmered spring daikon, sea bream roe simmered with egg yolk, bamboo wrapped in wakame

    Cherry-simmered spring daikon, sea bream roe simmered with egg yolk, bamboo wrapped in wakame

    The final dish is the simmered assortment (takiawase). For the spring daikon simmered sakura-style, shrimp shinjo and reconstituted dōmyōji rice are…

    • Simmered / warm / steamed / combination-simmered
    • April
  • Read the article: Snow Crab Wrapped Hōsho-Style

    Snow Crab Wrapped Hōsho-Style

    This is the vinegared course. For the snow crab wrapped hosho-style, I salt-boil the crab, remove the meat, take out the cartilage, and wrap the crab…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • November
  • Read the article: Softshell Turtle Tofu

    Softshell Turtle Tofu

    This is the soup course. For the softshell turtle tofu, the dashi is made with sake and water in equal parts. For the garnish arranged in front, I…

    • Clear-soup course / clear soup
    • November
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