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Japanese Chefs Recipes

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7 results

  • 髙岡栄司

  • Read the article: Small turban shell dressed with sansho leaf, egg-filled baby octopus simmered to a cherry-pink hue, eel-filled sweet rolled omelet, cherry-blossom carrot, small abalone simmered Kōshū-style in wine, caviar-filled shrimp, icefish grilled with egg yolk, firefly squid deep-fried in a nori coating, young sea bream fried and marinated in sweet vinegar, and cherry-blossom lotus root

    Otemachi KKR Hotel Tokyo

    Small turban shell dressed with sansho leaf, egg-filled baby octopus simmered to a cherry-pink hue, eel-filled sweet rolled omelet, cherry-blossom carrot, small abalone simmered Kōshū-style in wine, caviar-filled shrimp, icefish grilled with egg yolk, firefly squid deep-fried in a nori coating, young sea bream fried and marinated in sweet vinegar, and cherry-blossom lotus root

    An appetizer course — all of these are dishes actually served at the restaurant. For the duck coated in golden egg yolk, named for the yamabuki…

    • Hors d'oeuvre
    • April
  • Read the article: Tilefish, bamboo-grove steamed

    Otemachi KKR Hotel Tokyo

    Tilefish, bamboo-grove steamed

    A clear-soup course. For the tilefish bamboo-grove steamed, every effort is made — down to how the scales are removed — to bring out the color of the…

    • Kaiseki cuisine
    • April
  • Read the article: Ark shell and cucumber pressed into a striped hakata roll, cockle rolled in fine shredded egg, wind-dried giant clam

    Otemachi KKR Hotel Tokyo

    Ark shell and cucumber pressed into a striped hakata roll, cockle rolled in fine shredded egg, wind-dried giant clam

    The appetizer course is built around a shell-matching (kai-awase) motif, made as a trio of ark shell, cockle, and giant clam. For the ark shell and…

    • Opening appetizer
    • April
  • Read the article: Fat greenling and udo roll, deep-fried with sansho leaf; sakura shrimp cracker

    Otemachi KKR Hotel Tokyo

    Fat greenling and udo roll, deep-fried with sansho leaf; sakura shrimp cracker

    For the fat greenling and udo roll with kinome deep-fry, the udo is cut with alternating diagonal cuts, wrapped with fat greenling cut into thin…

    • Deep-fried dish / fried dish
    • April
  • Read the article: Japanese rockfish and bamboo shoot, grilled in layers

    Otemachi KKR Hotel Tokyo

    Japanese rockfish and bamboo shoot, grilled in layers

    For the grilled dish, to bring out the flavor of the ingredients as much as possible, the mebaru is lightly salted and the bamboo shoot briefly given…

    • Grilled dish
    • April
  • Read the article: Sea bream roe and butterbur cut into rings, splendid alfonsino wrapped with kenchin filling

    Otemachi KKR Hotel Tokyo

    Sea bream roe and butterbur cut into rings, splendid alfonsino wrapped with kenchin filling

    A takiawase, an assortment of separately simmered ingredients. For the sea bream roe butterbur moon-ring, the roe is briefly simmered once, broken…

    • Simmered / warm / steamed / combination-simmered
    • April
  • Read the article: Conger eel steamed sushi

    Otemachi KKR Hotel Tokyo

    Conger eel steamed sushi

    A small palate-settling course. This too is a dish normally served at the restaurant. As it is cherry-blossom season, a hairpin-shaped garnish pick…

    • Rice course
    • April
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