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Japanese Chefs Recipes

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9 results

  • 伊東一也

  • Read the article: Ise lobster and abalone denpo-yaki, ginkgo nut, amber glaze, wasabi

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    Suitengu Shrine and Sakura Japanese Restaurant

    Ise lobster and abalone denpo-yaki, ginkgo nut, amber glaze, wasabi

    This time, on 'grilled dishes,' I learned from chef Itō (Suitengū's 'Nihon Ryōri Sakura'). This time I take up 'denpō-yaki.'

  • Read the article: Kuruma prawn and abalone denpo-yaki, lily bulb, ginkgo nut, Daikoku shimeji, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha, silver sauce

    Suitengu Shrine and Sakura Japanese Restaurant

    Kuruma prawn and abalone denpo-yaki, lily bulb, ginkgo nut, Daikoku shimeji, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha, silver sauce

    This time, we will be looking at Denpo-yaki. It is a dish cooked in earthenware, and is also called…

    • Kaiseki cuisine
    • Fall
    • concentrated flavor
  • Read the article: Tilefish kenchin-style grilled, lily bulb and purple sweet potato chakin, young pickled ginger shoot

    Suitengu Shrine and Sakura Japanese Restaurant

    Tilefish kenchin-style grilled, lily bulb and purple sweet potato chakin, young pickled ginger shoot

    This time, on 'grilled dishes,' I learned from chef Itō (Suitengū's 'Nihon Ryōri Sakura'). This time I take up 'kenchin-yaki.'

    • October
    • clean and refreshing
  • Read the article: Spanish mackerel grilled with cherry-blossom miso, baby turban shell grilled with sea urchin, cherry salmon and cheese spiral roll

    Suitengu Shrine and Sakura Japanese Restaurant

    Spanish mackerel grilled with cherry-blossom miso, baby turban shell grilled with sea urchin, cherry salmon and cheese spiral roll

    This is the grilled course. For the cherry salmon and cheese naruto roll, we fillet the cherry salmon and slice it thin. We salt-cure it for about an…

    • Grilled dish
    • March
  • Read the article: Tilefish kenchin-style grilled, shrimp-shaped taro serving bowl, scallion sprout, aka-koshō, crab sauce, roasted chestnut

    Suitengu Shrine and Sakura Japanese Restaurant

    Tilefish kenchin-style grilled, shrimp-shaped taro serving bowl, scallion sprout, aka-koshō, crab sauce, roasted chestnut

    Kenchin-yaki is a dish in which tofu and vegetables that have been sautéed and simmered are wrapped in white fish, chicken, or the like, and grilled…

  • Read the article: Halfbeak rolled around burdock and deep-fried, juvenile sweetfish deep-fried with a decorative coating, and angelica-tree shoot deep-fried in egg-yolk batter

    Suitengu Shrine and Sakura Japanese Restaurant

    Halfbeak rolled around burdock and deep-fried, juvenile sweetfish deep-fried with a decorative coating, and angelica-tree shoot deep-fried in egg-yolk batter

    This is the deep-fried course. For the tara-no-me kimi-age, we combine tara-no-me with hard-boiled egg yolk and raw egg yolk to make the egg-yolk…

    • Deep-fried dish / fried dish
    • March
  • Read the article: Smoked cherry-simmered baby octopus, clams and wild mountain vegetables with egg-yolk vinegar sauce, three-color mousse

    Suitengu Shrine and Sakura Japanese Restaurant

    Smoked cherry-simmered baby octopus, clams and wild mountain vegetables with egg-yolk vinegar sauce, three-color mousse

    First, this is a set of three appetizers. For the smoked iidako sakura-ni, we clean the iidako, quick-blanch it, then season it with a ratio of five…

    • Opening appetizer
    • March
  • Read the article: Spiny lobster simmered in its shell, icefish and mugwort wheat gluten rolled in yuba, bamboo shoot soaked in dashi, Kyoto butterbur simmered green

    Suitengu Shrine and Sakura Japanese Restaurant

    Spiny lobster simmered in its shell, icefish and mugwort wheat gluten rolled in yuba, bamboo shoot soaked in dashi, Kyoto butterbur simmered green

    This is the simmered dish course. The Ise lobster gusoku-ni is simmered in 200cc dashi, 100cc sake, 100cc mirin, 30cc light soy sauce, and ginger…

    • Simmered / warm / steamed / combination-simmered
    • March
  • Read the article: Red seabream matsukawa-style shinjo

    Suitengu Shrine and Sakura Japanese Restaurant

    Red seabream matsukawa-style shinjo

    This is the clear-soup course. For the sea bream matsukawa-style shinjo, we combined both flaked fish meat and ground fish paste to make the shinjo.

    • Clear-soup course / clear soup
    • March
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