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Japanese Chefs Recipes

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  • Read the article: Young kuruma prawn set in consomme jelly, clam and colorful vegetable salad, fava bean, lily bulb, and foie gras wrung in cloth, flounder and rapeseed blossom in a silky egg-white veil, eel rolled in omelet, aigamo duck and asparagus terrine, Chinese yam dressed in sesame

    Honke Kamata Chefs Association

    Young kuruma prawn set in consomme jelly, clam and colorful vegetable salad, fava bean, lily bulb, and foie gras wrung in cloth, flounder and rapeseed blossom in a silky egg-white veil, eel rolled in omelet, aigamo duck and asparagus terrine, Chinese yam dressed in sesame

    Rather than making this purely a spring dish, we wanted to express the changing of the seasons. We didn't foreground cherry blossoms but used them…

    • Hors d'oeuvre
    • March
  • Read the article: Net-grilled wagyu

    Honke Kamata Chefs Association

    Net-grilled wagyu

    • Kaiseki cuisine
    • March
  • Read the article: Shrimp-shaped taro deep-fried then simmered, new bamboo shoot, splendid alfonsino simmered with ginger

    Honke Kamata Chefs Association

    Shrimp-shaped taro deep-fried then simmered, new bamboo shoot, splendid alfonsino simmered with ginger

    • Simmered / warm / steamed / combination-simmered
    • March
  • Read the article: Halfbeak, flower-cut mirugai clam, snow crab — two kinds of meat

    Honke Kamata Chefs Association

    Halfbeak, flower-cut mirugai clam, snow crab — two kinds of meat

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • March