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Japanese Chefs Recipes

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5 results

  • 佐々木修一郎

  • Read the article: Spiny lobster grilled with sea urchin, autumn salmon grilled in a miso-yuzu marinade, cheese styled as a persimmon

    Shinjuku Tsukitei Main Branch

    Spiny lobster grilled with sea urchin, autumn salmon grilled in a miso-yuzu marinade, cheese styled as a persimmon

    This is the grilled course. For the autumn salmon miso yūan-yaki, the salmon is marinated for one to two hours in a mixture of three parts mirin, two…

    • Grilled dish
    • October
  • Read the article: Tilefish wrapped in woven eggplant

    Shinjuku Tsukitei Main Branch

    Tilefish wrapped in woven eggplant

    This is the soup course. For the tilefish wrapped in woven eggplant (ajiro), the eggplant is deep-fried once, its skin peeled off under running…

    • Clear-soup course / clear soup
    • October
  • Read the article: Chrysanthemum-dressed blend, jellied fugu, monkfish liver in amber jelly, turnip and salmon layered roll, yuba white blend

    Shinjuku Tsukitei Main Branch

    Chrysanthemum-dressed blend, jellied fugu, monkfish liver in amber jelly, turnip and salmon layered roll, yuba white blend

    This is the starter course, made up of five dishes, though normally each is served individually. The first is the chrysanthemum-dressed blend…

    • Hors d'oeuvre
    • October
  • Read the article: Scallop bountiful-harvest fritter, amanaga pepper with shinjo cast inside, white shrimp cheese cracker

    Shinjuku Tsukitei Main Branch

    Scallop bountiful-harvest fritter, amanaga pepper with shinjo cast inside, white shrimp cheese cracker

    This is the fried course. For the scallop hōnen-age, the scallops are washed with salt and processed in a food processor. Since the kadaif used here…

    • Deep-fried dish / fried dish
    • October
  • Read the article: Shrimp-shaped taro dumpling with foie gras cast inside, king crab layered roll

    Shinjuku Tsukitei Main Branch

    Shrimp-shaped taro dumpling with foie gras cast inside, king crab layered roll

    This is the simmered course. For the ebi-imo dumpling with foie gras cast inside, the foie gras cast into the center is also cured in miso, then…

    • Simmered / warm / steamed / combination-simmered
    • October
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