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Japanese Chefs Recipes

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8 results

  • Haruhiko Yamamoto

  • Read the article: Kombu-Cured Yellowtail with Mountain Yam

    FREE

    Mita Japanese Restaurant Seizan (Michelin two stars, Japan 2026)

    Haruhiko Yamamoto

    Kombu-Cured Yellowtail with Mountain Yam

    The vivid colors of ingredients such as yellowtail, scallion, and quail egg are wonderful.

    • Kaiseki cuisine
    • Winter
    • artistic
  • Read the article: Tilefish and karasumi clear-soup, finished with more karasumi and a yuzu crowning garnish

    FREE

    Mita Japanese Restaurant Seizan (Michelin two stars, Japan 2026)

    Haruhiko Yamamoto

    Tilefish and karasumi clear-soup, finished with more karasumi and a yuzu crowning garnish

    The balance between the saltiness of the karasumi and the flavor of the tilefish is superb.

    • Kaiseki cuisine
    • clean and refreshing
  • Read the article: Hida beef warm roast beef

    Mita Japanese Restaurant Seizan (Michelin two stars, Japan 2026)

    Haruhiko Yamamoto

    Hida beef warm roast beef

    This is the Hida beef warm roast beef. I trained for a long time at a restaurant in Gifu, so I still use Gifu ingredients often today. We cut the…

    • Grilled dish
    • January
  • Read the article: White tilefish and turnip pureed soup

    Mita Japanese Restaurant Seizan (Michelin two stars, Japan 2026)

    Haruhiko Yamamoto

    White tilefish and turnip pureed soup

    This is the white tilefish and turnip surinagashi. This time we've plated it uniformly in tableware by Yasunaga, but at the restaurant it is more…

    • Clear-soup course / clear soup
    • January
  • Read the article: Steamed sushi with fugu milt

    Mita Japanese Restaurant Seizan (Michelin two stars, Japan 2026)

    Haruhiko Yamamoto

    Steamed sushi with fugu milt

    We serve the steamed sushi with fugu milt as an o-shinogi - a small dish meant to line the stomach of guests who are drinking sake, so they don't get…

    • Rice course
    • January
  • Read the article: Snow crab and ebi-imo taro in a light kuzu-thickened broth

    Mita Japanese Restaurant Seizan (Michelin two stars, Japan 2026)

    Haruhiko Yamamoto

    Snow crab and ebi-imo taro in a light kuzu-thickened broth

    For the snow crab and ebi-imo in light kuzu-thickened broth, since the matsuba crab (a regional name for male snow crab) season had just opened, we…

    • Clear-soup course / clear soup
    • January
  • Read the article: Monkfish liver and Shogoin daikon simmered assortment

    Mita Japanese Restaurant Seizan (Michelin two stars, Japan 2026)

    Haruhiko Yamamoto

    Monkfish liver and Shogoin daikon simmered assortment

    This is the monkfish liver and Shogoin daikon takiawase. We simmer the monkfish liver fairly firmly, and finish the daikon with a light flavor…

    • Simmered / warm / steamed / combination-simmered
    • January
  • Read the article: Kuruma prawn and Japanese parsley in a yam dressing

    Mita Japanese Restaurant Seizan (Michelin two stars, Japan 2026)

    Haruhiko Yamamoto

    Kuruma prawn and Japanese parsley in a yam dressing

    This is the kuruma prawn and Japanese parsley in yam dressing. We remove the head and back vein from 60-70g kuruma prawns, deep-fry them, and drop…

    • Hors d'oeuvre
    • January
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