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Japanese Chefs Recipes

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  • 今泉守雄

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  • Read the article: Tilefish grilled with a sake-soy glaze, grilled horse meat loin, eggplant tofu, salmon wrapped in napa cabbage, golden lily bulb, fig pickled in lemon, sweet potato twisted-strip deep-fry, raw salmon roe marinated in soy sauce

    Tilefish grilled with a sake-soy glaze, grilled horse meat loin, eggplant tofu, salmon wrapped in napa cabbage, golden lily bulb, fig pickled in lemon, sweet potato twisted-strip deep-fry, raw salmon roe marinated in soy sauce

    For the grilled course's tilefish Wakasa-yaki, since the scales were removed from the tilefish, I tried grilling it slowly over low heat so the skin…

    • Grilled dish
    • Winter
  • Read the article: Ise lobster shinjo

    Ise lobster shinjo

    The soup course is Ise ebi shinjo. I wanted to serve it in a slightly larger bowl, and I regret that the color ended up being red on red.

    • Clear-soup course / clear soup
    • Winter
  • Read the article: Miso-pickled tofu dusted with bottarga, pressed crab terrine, asparagus egg roll, quail with Japanese chives, shrimp-shaped taro with foie gras, grilled

    Miso-pickled tofu dusted with bottarga, pressed crab terrine, asparagus egg roll, quail with Japanese chives, shrimp-shaped taro with foie gras, grilled

    The appetizer's quail with Japanese chives is made by butterflying the quail open into one flat piece, spreading ground chicken on the thinner part…

    • Opening appetizer
    • Winter
  • Read the article: Tea-blanched sea cucumber, three preparations, served in a yuzu shell

    Tea-blanched sea cucumber, three preparations, served in a yuzu shell

    This is a vinegared dish, but our restaurant has a lot of young guests, and even when we recommend sea cucumber, they rarely try it. So we have a few…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Winter
  • Read the article: Abalone Jinda-Mushi with Kumquat

    Abalone Jinda-Mushi with Kumquat

    For the steamed course's abalone jinda-mushi with kumquat, I think the bitterness of the abalone and the kumquat go well together. However, this time…

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