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Japanese Chefs Recipes

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  • 南雲和市

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  • Read the article: Ise Lobster Umani, Thistle-Cut Winter Melon, Shikishi-Cut Kabocha, Sea Bream Roe and Shiitake Simmered Together, and Brussels Sprouts

    Ise Lobster Umani, Thistle-Cut Winter Melon, Shikishi-Cut Kabocha, Sea Bream Roe and Shiitake Simmered Together, and Brussels Sprouts

    This simmered assortment (takiawase) is actually a chilled simmered dish. I tried topping it with a jelly made from a rich, flavorful dashi.

    • Simmered / warm / steamed / combination-simmered
    • June
  • Read the article: Sea bass grilled with lily bulb, and steamed abalone with white melon and sansho miso

    Sea bass grilled with lily bulb, and steamed abalone with white melon and sansho miso

    For the grilled fish course's sea bass grilled with lily bulb, I steep the sea bass in a mild, equal-parts seasoning blend with a little melted…

    • Grilled dish
    • June
  • Read the article: Fat greenling kuzu-steamed and yuba tofu

    Fat greenling kuzu-steamed and yuba tofu

    For the soup course's fat greenling kuzu-steamed: I fillet the fat greenling into three pieces, remove the bones, slice it thin from the end, salt…

    • June
  • Read the article: Shrimp two-texture steam, edamame hakusen-age, crab roll, salmon and mountain yam wakame roll, and foie gras egg

    Shrimp two-texture steam, edamame hakusen-age, crab roll, salmon and mountain yam wakame roll, and foie gras egg

    For the appetizer's shrimp two-texture steam, the shrimp is salt-boiled and butterflied open. I season fish paste with a light seasoning and mix in…

    • June
  • Read the article: Wicker-pattern fried sweetfish and long-armed river shrimp

    Wicker-pattern fried sweetfish and long-armed river shrimp

    For the fried course's wicker-pattern fried sweetfish, I first cut potato into a coarse julienne and fry it. I make a light white batter from egg…

    • Deep-fried dish / fried dish
    • June