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Japanese Chefs Recipes

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6 results

  • 甘利常仁

  • Read the article: Kanoko-scored butterfish grilled with saikyo miso, nanban-style grilled duck, bamboo-shoot-core and scallop sandwich grilled with sansho leaf, Omi turnip red-and-white checkerboard, mackerel tazuna-style sushi, Sanzan lemon-cup shira-ae, shrimp and sieved-egg fan skewer

    Kanoko-scored butterfish grilled with saikyo miso, nanban-style grilled duck, bamboo-shoot-core and scallop sandwich grilled with sansho leaf, Omi turnip red-and-white checkerboard, mackerel tazuna-style sushi, Sanzan lemon-cup shira-ae, shrimp and sieved-egg fan skewer

    In place of the appetizer course, the kanoko-scored butterfish grilled with saikyo miso was inspired by kanoko-mochi, a rice cake often used at New…

    • Sliced raw fish / sashimi / sashimi course
    • January
  • Read the article: Temari potato and Ise lobster deep-fried in rice-cracker granules, shaped to resemble cocoons, coin-shaped lily bulb deep-fried with Uji tea

    Temari potato and Ise lobster deep-fried in rice-cracker granules, shaped to resemble cocoons, coin-shaped lily bulb deep-fried with Uji tea

    For the aizakana course's temari potato and spiny lobster deep-fried with tama-arare, I cut only the upper meat of the spiny lobster into small dice…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Winter
  • Read the article: Plum-blossom fish milt, silky tofu

    Plum-blossom fish milt, silky tofu

    For the plum-blossom shirako habutae-style tofu, I combined shirako (fish milt) with fresh cream and finished it in a mousse-like texture, so that…

    • Opening appetizer
    • Winter
  • Read the article: Hexagon-cut Shogoin daikon, gently simmered, sprout-rolled cod roe and conger eel simmered in egg yolk sauce, shrimp-stuffed tube-cut burdock, simmered, mizuhiki-style butterbur

    Hexagon-cut Shogoin daikon, gently simmered, sprout-rolled cod roe and conger eel simmered in egg yolk sauce, shrimp-stuffed tube-cut burdock, simmered, mizuhiki-style butterbur

    For the simmered assortment course, the Shogoin daikon fukume-ni was simmered in a stock made from the bones of plain-grilled conger eel, among other…

    • Simmered / warm / steamed / combination-simmered
    • January
  • Read the article: Kombu-cured flounder and herring roe, layered Hakata-style, dawn-colored smoked salmon

    Kombu-cured flounder and herring roe, layered Hakata-style, dawn-colored smoked salmon

    For the dawn-colored smoked salmon on top of the kombu-cured flounder and herring roe hakata-roll, I used house-made cold-smoked salmon. With…

    • Opening appetizer
    • January
  • Read the article: Snow-pellet clear soup, rolled juvenile sea bream

    Snow-pellet clear soup, rolled juvenile sea bream

    For the sea bream, I first salted it to remove any fishy odor, then plain-grilled it and simmered it in a mellow, mild clear-soup stock before…

    • Clear-soup course / clear soup
    • January
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