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Japanese Chefs Recipes

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15 results

  • 角田壽康

  • Read the article: Red Soup, and More

    Ginza Hikari

    Red Soup, and More

    The "Red Soup" for the soup course serves as a substitute for the clear soup. We actually serve it at the restaurant, and it's quite popular — it…

    • Kaiseki cuisine
    • Spring
  • Read the article: Grilled sea cucumber dressed with its own innards, red-and-white namasu, layered salmon and lotus root, jewel-shaped egg, wakame with herring roe, rapeseed blossom steeped in mustard, kuruma prawn simmered lightly in soy, black beans on a pine-needle skewer

    Ginza Hikari

    Grilled sea cucumber dressed with its own innards, red-and-white namasu, layered salmon and lotus root, jewel-shaped egg, wakame with herring roe, rapeseed blossom steeped in mustard, kuruma prawn simmered lightly in soy, black beans on a pine-needle skewer

    This is the appetizer course. For the grilled sea cucumber dressed with its own innards, we slit open the sea cucumber's belly, clean it, skewer it…

    • Hors d'oeuvre
    • January
  • Read the article: Snow Crab Momiji-ae, Herring-Roe Wakame Pickled in Sake Lees, Pressed Mackerel Sushi, Fragrant Fried Matsutake, Salt-Steamed Abalone

    Ginza Hikari

    Snow Crab Momiji-ae, Herring-Roe Wakame Pickled in Sake Lees, Pressed Mackerel Sushi, Fragrant Fried Matsutake, Salt-Steamed Abalone

    First, the appetizer course. For the snow crab momiji-ae, snow crab and vegetables would normally be dressed together in a fragrant…

    • Hors d'oeuvre
    • October
  • Read the article: Clam and Hoshiko Layers, and More

    Ginza Hikari

    Clam and Hoshiko Layers, and More

    As an appetizer, the clam and hoshiko layers might be a bit extravagant, but it's a delicious dish. For the king crab, aromatic-grilled with egg-yolk…

    • Kaiseki cuisine
    • Spring
  • Read the article: Spiny lobster simmered in its shell, shrimp-shaped taro simmered to soak up broth

    Ginza Hikari

    Spiny lobster simmered in its shell, shrimp-shaped taro simmered to soak up broth

    For the simmered course, we assembled the standard New Year's dishes. For the Ise lobster gusoku-ni, we split the Ise lobster lengthwise like a pear…

    • Simmered / warm / steamed / combination-simmered
    • January
  • Read the article: Tilefish tsuke-yaki, cod milt shichimi-yaki served in a yuzu shell, abalone grilled with yuzu-kosho

    Ginza Hikari

    Tilefish tsuke-yaki, cod milt shichimi-yaki served in a yuzu shell, abalone grilled with yuzu-kosho

    This is the grilled course. The tilefish tsuke-yaki is tilefish that has been salted and lightly air-dried, then finished by basting and grilling it…

    • Grilled dish
    • January
  • Read the article: Ise Lobster Sea-Urchin Yaki, Ebi-Imo and Foie Gras Yaki, Tender-Simmered Kurobuta Pork in Potato Sauce, Chrysanthemum-Steeped Dish Served in a Bitter-Orange Shell, Brandy-Steeped Chestnuts with the Inner Skin On

    Ginza Hikari

    Ise Lobster Sea-Urchin Yaki, Ebi-Imo and Foie Gras Yaki, Tender-Simmered Kurobuta Pork in Potato Sauce, Chrysanthemum-Steeped Dish Served in a Bitter-Orange Shell, Brandy-Steeped Chestnuts with the Inner Skin On

    For the ebi-imo (shrimp-shaped taro) and foie gras yaki in the grilled tray course, I considered simply placing foie gras on top of the ebi-imo, but…

    • Grilled dish
    • October
  • Read the article: Spiny lobster and sea urchin

    Ginza Hikari

    Spiny lobster and sea urchin

    For the grilled course, the roast duck (aigamo) chive roll: clean the duck, score the fat, sear it once in a frying pan, sandwich it with vegetable…

    • Kaiseki cuisine
    • Spring
  • Read the article: Omi Turnip, Late-Autumn Simmered Eggplant, Kuruma Prawn, Simmered Conger Eel

    Ginza Hikari

    Omi Turnip, Late-Autumn Simmered Eggplant, Kuruma Prawn, Simmered Conger Eel

    For the ebi-imo (shrimp-shaped taro) and foie gras yaki in the grilled tray course, I considered simply placing foie gras on top of the ebi-imo, but…

    • Simmered / warm / steamed / combination-simmered
  • Read the article: Tilefish Shiba-mushi

    Ginza Hikari

    Tilefish Shiba-mushi

    The soup course is tilefish shiba-mushi. With the image of a pile of gathered dry branches and twigs, five to six servings' worth of tilefish are…

    • Clear-soup course / clear soup
    • October
  • Read the article: Quail paste dumpling in a silken kuzu glaze

    Ginza Hikari

    Quail paste dumpling in a silken kuzu glaze

    The clear-soup course is quail shinjo in habutae style, with iwatake (rock tripe, a rare mountain lichen) added, finished in a white miso base. We…

    • Clear-soup course / clear soup
    • January
  • Read the article: Salted whale skin

    Ginza Hikari

    Salted whale skin

    This is the vinegared dish. The salted whale skin is slowly reconstituted over four to five hours in rice-bran water that is changed three to four…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • October
  • Read the article: Cherry Blossom Deep-Fry

    Ginza Hikari

    Cherry Blossom Deep-Fry

    For the deep-fried course, choose large icefish (shirauo), stretch the raw flesh thin, coat it with cherry blossoms, and deep-fry.

    • Kaiseki cuisine
    • Spring
  • Read the article: Beef cap meat and spring daikon roll

    Ginza Hikari

    Beef cap meat and spring daikon roll

    For the simmered course, the beef kaburi (cheek cut) rolled with spring daikon: sear the beef kaburi in a frying pan, then cook it in a pressure…

    • Kaiseki cuisine
    • Spring
  • Read the article: Ark shell, icefish

    Ginza Hikari

    Ark shell, icefish

    This is the vinegared dish. For the icefish, we line them up one by one on a bamboo sushi mat and blanch them in sugar water. I was taught long ago…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • January
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