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Japanese Chefs Recipes

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9 results

  • 矢口政広

  • Read the article: Kumquat and egg miso-marinade, chestnut in its spiky burr shape, persimmon shinjo, grilled ginkgo nuts, acorn-shaped sweet bean, stone-roasted sweet potato, sweet potato in maple-leaf shape, sweet potato in ginkgo-leaf shape

    Kumquat and egg miso-marinade, chestnut in its spiky burr shape, persimmon shinjo, grilled ginkgo nuts, acorn-shaped sweet bean, stone-roasted sweet potato, sweet potato in maple-leaf shape, sweet potato in ginkgo-leaf shape

    Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

    • Hors d'oeuvre
    • Fall
  • Read the article: Broth steamed in a small teapot

    Broth steamed in a small teapot

    Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

    • Clear-soup course / clear soup
    • Fall
  • Read the article: Saikyo-miso-cured Yamagata beef loin

    Saikyo-miso-cured Yamagata beef loin

    Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…

    • Fall
  • Read the article: Tilefish Dried with Half the Head Attached

    Tilefish Dried with Half the Head Attached

    Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

    • Grilled dish
    • Fall
  • Read the article: New-Harvest Soba, Quick-Pickled Baby Turnips, Pickled Wild Grapes, Pickled Chrysanthemum Petals

    New-Harvest Soba, Quick-Pickled Baby Turnips, Pickled Wild Grapes, Pickled Chrysanthemum Petals

    Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…

    • Fall
  • Read the article: Horse Mackerel Kinuta Roll

    Horse Mackerel Kinuta Roll

    Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…

    • Fall
  • Read the article: Bluefin tuna, Japanese sea bass, coonstripe shrimp, and squid chrysanthemum-cut sashimi

    Bluefin tuna, Japanese sea bass, coonstripe shrimp, and squid chrysanthemum-cut sashimi

    Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

    • Sliced raw fish / sashimi / sashimi course
    • Fall
  • Read the article: Kosui Pear, Shonai Hiratane Persimmon, Pione Grapes

    Kosui Pear, Shonai Hiratane Persimmon, Pione Grapes

    Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…

    • Fall
  • Read the article: Miyama-style fish steamed under grated turnip

    Miyama-style fish steamed under grated turnip

    Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…

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