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Japanese Chefs Recipes

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  • 猪爪鉄哉

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  • Read the article: Ark shell and spring greens with scrambled egg, arrow-fletching-cut mountain yam grilled with egg yolk, tree-ring-cut spring daikon, new water shield, abalone steamed with sake, matcha tofu, bamboo-wrapped sea bream sushi, black-tea-smoked salt-cured pork

    Ark shell and spring greens with scrambled egg, arrow-fletching-cut mountain yam grilled with egg yolk, tree-ring-cut spring daikon, new water shield, abalone steamed with sake, matcha tofu, bamboo-wrapped sea bream sushi, black-tea-smoked salt-cured pork

    For the accompanying dishes, I used green tea and black tea. For the ark shell and spring greens with scrambled egg, I hold the mountain leek in a…

    • Opening appetizer
    • April
  • Read the article: Tea-grilled golden-eye snapper

    Tea-grilled golden-eye snapper

    I used green tea. For the tea-grilled kinmedai, the kinmedai is washed in cold tea. Doing this gives it the flavor of the tea and firmly removes any…

    • Grilled dish
    • April
  • Read the article: Fat greenling, Yoshino-style kuzu-dusted

    Fat greenling, Yoshino-style kuzu-dusted

    For the fat greenling yoshino-style kuzu-dusted dish, I use ainame, which becomes delicious heading into early summer, along with udo (mountain…

    • Clear-soup course / clear soup
    • April
  • Read the article: Sakura shrimp fritter with tea leaves mixed in

    Sakura shrimp fritter with tea leaves mixed in

    For the fried dish, I used green tea. As for the sakura shrimp kakiage, I've never seen a kakiage with tea mixed in, so I think guests will find it…

    • Deep-fried dish / fried dish
    • April