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Japanese Chefs Recipes

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10 results

  • 玉井篤信

  • Read the article: Seared scallop, jellyfish, grilled spring shiitake, sesame cream dressing, sanbōkan citrus foam, and fish aspic

    Seared scallop, jellyfish, grilled spring shiitake, sesame cream dressing, sanbōkan citrus foam, and fish aspic

    • Opening appetizer
    • February
  • Read the article: Daikon cured to resemble karasumi

    Daikon cured to resemble karasumi

    • Simmered / warm / steamed / combination-simmered
    • February
  • Read the article: Spanish mackerel grilled rapeseed-blossom style with egg yolk and greens

    Spanish mackerel grilled rapeseed-blossom style with egg yolk and greens

    • Grilled dish
    • February
  • Read the article: Ripened Persimmon, Fine-Julienned Apple

    Ripened Persimmon, Fine-Julienned Apple

    • Sweets / dessert / fruit
    • February
  • Read the article: Wild ayu fermented sushi, milt-and-roe uruka, and shibu uruka

    Wild ayu fermented sushi, milt-and-roe uruka, and shibu uruka

    • Hors d'oeuvre
    • February
  • Read the article: Mizore-style with grated daikon, lily bulb shinjo

    Mizore-style with grated daikon, lily bulb shinjo

    • Clear-soup course / clear soup
    • February
  • Read the article: Original nori chazuke

    Original nori chazuke

    • Rice course
    • February
  • Read the article: Famous harihari, a whale and mizuna hot pot

    Famous harihari, a whale and mizuna hot pot

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • February
  • Read the article: Sea bream, bigfin reef squid, blanched shrimp, and raw sea urchin

    Sea bream, bigfin reef squid, blanched shrimp, and raw sea urchin

    • Sliced raw fish / sashimi / sashimi course
    • February
  • Read the article: Shinoda-style steamed sushi

    Shinoda-style steamed sushi

    • Rice course
    • February
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