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Japanese Chefs Recipes

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8 results

  • 君塚敏弘

  • Read the article: Cedar-plank grilled with a first-frost egg-white finish, sesame cream bake in a hollowed yuzu shell, beef filet and flower-cut lotus root layered and sansho-grilled, new-season bottarga with leaf-on green daikon kombu-cured, mackerel red-and-white sushi, chestnut shaped as a chrysanthemum, molded rice

    Cedar-plank grilled with a first-frost egg-white finish, sesame cream bake in a hollowed yuzu shell, beef filet and flower-cut lotus root layered and sansho-grilled, new-season bottarga with leaf-on green daikon kombu-cured, mackerel red-and-white sushi, chestnut shaped as a chrysanthemum, molded rice

    For the sesame cream bake in a hollowed yuzu shell, served as a small opening course: the sesame sauce combines 3 parts dashi to 1 part ground…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • November
  • Read the article: Chestnut-bur-style fried assortment: Tamba-style deep-fried spiny lobster, bale-shaped yuba fritters, almond chrysanthemum fritters

    Chestnut-bur-style fried assortment: Tamba-style deep-fried spiny lobster, bale-shaped yuba fritters, almond chrysanthemum fritters

    For the fried course's yuba rice-bale fritters: I mix 20% egg base into the shrimp fish-paste dumpling, then wrap it around salmon roe, capers, and…

    • Deep-fried dish / fried dish
    • November
  • Read the article: Sakamoto Chrysanthemum Jelly

    Sakamoto Chrysanthemum Jelly

    For the appetizer's Sakamoto chrysanthemum jelly, the jelly base combines 16 parts seasoned dashi to 1 part powdered gelatin.

    • Opening appetizer
    • November
  • Read the article: Avocado and Salmon Roll

    Avocado and Salmon Roll

    The avocado and salmon roll is a simple dish, but it comes in handy for last-minute menu changes. Scallop can be used in place of the salmon, and…

    • Opening appetizer
    • November
  • Read the article: Delicately steamed tamaji custard

    Delicately steamed tamaji custard

    The delicately steamed egg custard is normally served after the appetizer course — served warm at this time of year, and chilled in summer. The egg…

    • Opening appetizer
    • November
  • Read the article: Chrysanthemum-pinched live sea bream, ark shell, halfbeak

    Chrysanthemum-pinched live sea bream, ark shell, halfbeak

    For the sashimi course, I made this hoping it could serve as a reference for how we plate our sashimi here — the balance between the sashimi and its…

    • Sliced raw fish / sashimi / sashimi course
    • November
  • Read the article: Simmered Sea Bream and Turnip

    Simmered Sea Bream and Turnip

    What I'd really recommend from the takiawase is the mibuna, chrysanthemum petal, and salted whale skin in a light, broth-based simmered dish. It's…

    • Simmered / warm / steamed / combination-simmered
    • November
  • Read the article: Okitsu tilefish wrapped in daikon, hosho-style

    Okitsu tilefish wrapped in daikon, hosho-style

    The matsutake in the clear-soup course is chopped fine. This is something we've done since the previous master's (oyaji-san's) time — chopped this…

    • Clear-soup course / clear soup
    • November
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