橋本亨
For the grilled course, I used hamo. Our restaurant has continued in Tokyo since the Edo period, but these days, more and more guests request hamo…
For the abalone steamed with sake, rather than simmering the abalone until soft, I give it just a quick 20 to 30 seconds of steaming with sake…
For the simmered dish, I made our restaurant's standard 'black' simmered dish, but rather than simmering the ebi-imo (shrimp-shaped taro) as is and…
The appetizer course should be something we can serve guests right away and that pairs well with sake — and since it's the first thing served, we try…
The okoze in the clear-soup course gives off good dashi, and it's delicious. In the cold season, I serve it hot-pot style with a whole grilled…
The sakizuke stands in for the sashimi course; the raw octopus and torigai are given only a quick hot-water rinse (yu-arai), just enough to lightly…
In the grilled course, male guests are pleased when the ingredients are presented simply on their own — for instance, alfonsino salt-grilled, or…
For the sakizuke, the appetizer course, I finish this walnut dressing so it isn't too sweet and pairs well with sake. I deep-fry the walnuts to bring…
For the soup course, Tokyo guests tend not to favor the mellow, heavy flavor of white miso, so I made a blended-miso style by combining white miso…
For this appetizer (sakizuke) of konoko-kake, I cook it simply, in a way that brings out the flavor of the ingredient itself.
This simmered dish of country-style daikon is a standard item on our menu. Adding extra bonito flakes would also work, but instead, after letting the…
This grilled-dish course is themed around autumn, so I kept color and umami in mind. At our restaurant, we tend to serve grilled dishes in a fairly…
For the grilled course, February and March are a season when shellfish are especially delicious, so instead of fish, I brushed hamaguri clams with a…
The simmered dish is the standard one we usually serve, but rather than a light seasoning, we gave it a firm, well-defined flavor.
