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Japanese Chefs Recipes

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8 results

  • 中村孝明

  • Read the article: Truffle and ginkgo nuts, Abekawa-style sweetened toasted soybean flour

    Takaaki Ariake

    Truffle and ginkgo nuts, Abekawa-style sweetened toasted soybean flour

    • Opening appetizer
    • October
  • Read the article: Chestnuts simmered in the skin, topped with ricotta cheese

    Takaaki Ariake

    Chestnuts simmered in the skin, topped with ricotta cheese

    • Opening appetizer
    • Fall
  • Read the article: Salt-pounded spiny lobster

    Takaaki Ariake

    Salt-pounded spiny lobster

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • October
  • Read the article: Sanmai salt-seasoned clear soup

    Takaaki Ariake

    Sanmai salt-seasoned clear soup

    • Clear-soup course / clear soup
    • Fall
  • Read the article: Dried sea cucumber ovary, sake-grilled

    Takaaki Ariake

    Dried sea cucumber ovary, sake-grilled

    • Opening appetizer
    • Fall
  • Read the article: Soybean broth (soup-style)

    Takaaki Ariake

    Soybean broth (soup-style)

    Soy milk has been added to soybean paste, and the dish is lightly seasoned with chicken stock.

    • Clear-soup course / clear soup
    • Fall
  • Read the article: Scale-on tilefish and shrimp, aromatic grilled

    Takaaki Ariake

    Scale-on tilefish and shrimp, aromatic grilled

    • Grilled dish
    • October
  • Read the article: Fish bone and pepper hot pot

    Takaaki Ariake

    Fish bone and pepper hot pot

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