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Japanese Chefs Recipes

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  • Read the article: Small abalone dressed with its own liver, fragrant grilled eel, miso-marinated tomatoes, Daikoku shimeji mushroom crisps, sugar-glazed apple

    Small abalone dressed with its own liver, fragrant grilled eel, miso-marinated tomatoes, Daikoku shimeji mushroom crisps, sugar-glazed apple

    This is an appetizer course. For the small abalone dressed with its own liver, the abalone is simmered, its innards pressed through a fine sieve, and…

    • Hors d'oeuvre
    • October
  • Read the article: Eggplant chakin-wrap, shrimp nest

    Eggplant chakin-wrap, shrimp nest

    This is a mid-course dish. For the eggplant chakin-wrap, the eggplant is deep-fried and then soaked in ice water to bring out its color; when it is…

    • Kaiseki cuisine
    • October
  • Read the article: Persimmon and Seafood Namasu

    Persimmon and Seafood Namasu

    This is a vinegared dish. For the persimmon and seafood namasu, the key point is to cut the persimmon that goes into the oven into a dice slightly…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • October
  • Read the article: Autumn medley plate

    Autumn medley plate

    This is a grilled dish. For the salt-grilled wagyu, keep a little extra sukiyaki- or shabu-shabu-grade wagyu in stock; using it for the grilled…

    • Grilled dish
    • October
  • Read the article: Tilefish simmered Okitsu-style

    Tilefish simmered Okitsu-style

    This is a simmered dish. For the tilefish simmered Okitsu-style, the bones and head left over from filleting the tilefish are grilled and then used…

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