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Japanese Chefs Recipes

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  • 小山隆

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  • Read the article: Peach-scented sweet fermented rice drink, clam grilled with potato, crab roll wrapped like ceremonial paper, diamond-shaped tricolor mochi, icefish five-color fritter, dried persimmon with cheese

    Peach-scented sweet fermented rice drink, clam grilled with potato, crab roll wrapped like ceremonial paper, diamond-shaped tricolor mochi, icefish five-color fritter, dried persimmon with cheese

    The peach-scented amazake, inspired by the peach blossoms that bloom in March, we finished as a pale pink, alcohol-free drink with a smooth mouthfeel…

    • Opening appetizer
  • Read the article: Tilefish grilled pine-cone-style with sweet white sake, ball-shaped egg-yolk sushi, tree-ring burdock, twisted-rein grilled halfbeak and sea urchin, fine daikon root with bottarga

    Tilefish grilled pine-cone-style with sweet white sake, ball-shaped egg-yolk sushi, tree-ring burdock, twisted-rein grilled halfbeak and sea urchin, fine daikon root with bottarga

    For the tilefish grilled pine-cone-style with shirozake, the scales are stood up to resemble a pine cone, but since they scorch easily, the skin side…

    • Grilled dish
    • March
  • Read the article: Taro deep-fried, coated in hailstone-like dice

    Taro deep-fried, coated in hailstone-like dice

    The taro deep-fried arare-style takes its cue from the Doll's Festival: small dice of purple sweet potato and orange sweet potato are pressed onto…

    • Deep-fried dish / fried dish
    • March
  • Read the article: Eel and cheese terrine, bamboo shoots simmered with bonito flakes, butterbur simmered green, flower-cut shrimp

    Eel and cheese terrine, bamboo shoots simmered with bonito flakes, butterbur simmered green, flower-cut shrimp

    The eel and cheese terrine is made by cutting kabayaki-style grilled eel (glazed in a sweet soy sauce) into strips and steaming it in a…

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