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Japanese Chefs Recipes

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  • 寺本好晴

  • Read the article: Scallop with apple vinegar dressing, wild blowfish in a jellied soy milk cocktail, kombu-cured sardine with Kyoto mustard greens

    Nishi-Azabu, Sushi Hasegawa Nishi-Azabu store

    Scallop with apple vinegar dressing, wild blowfish in a jellied soy milk cocktail, kombu-cured sardine with Kyoto mustard greens

    Starting with the appetizer course. The scallop with apple vinegar dressing uses the vinegar's acidity to stimulate saliva production and increase…

    • Opening appetizer
    • November
  • Read the article: Konjac rice nigiri sushi

    Nishi-Azabu, Sushi Hasegawa Nishi-Azabu store

    Konjac rice nigiri sushi

    For the rice course, konjac rice nigiri sushi. Since the konjac rice comes dried, simply rinse ordinary rice, add the konjac rice in, and cook it…

    • Rice course
    • November
  • Read the article: Whale and turnip soup with grated daikon

    Nishi-Azabu, Sushi Hasegawa Nishi-Azabu store

    Whale and turnip soup with grated daikon

    This is the soup course. Hyakuhiro refers to the whale's small intestine. We simmered these parts in oden-style dashi, that is, happō dashi…

    • Clear-soup course / clear soup
    • November
  • Read the article: Spiny lobster, silky egg-glazed grill

    Nishi-Azabu, Sushi Hasegawa Nishi-Azabu store

    Spiny lobster, silky egg-glazed grill

    Now for the shiizakana, an additional hearty course. The Ise lobster in this habutae-yaki is rich in vitamin E, which has antioxidant properties and…

    • Grilled dish
    • November
  • Read the article: Wild boar meatballs in miso broth

    Nishi-Azabu, Sushi Hasegawa Nishi-Azabu store

    Wild boar meatballs in miso broth

    This is the warm-dish course — the idea of a wild boar hot pot served plated individually. We mince the boar's loin and belly together into tsumire…

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