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Japanese Chefs Recipes

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9 results

  • 佐藤豊

  • Read the article: Wrapped and grilled in magnolia leaf

    Wrapped and grilled in magnolia leaf

    • Grilled dish
    • Fall
  • Read the article: Grilled Eggplant and Duck Loin

    Grilled Eggplant and Duck Loin

    • Opening appetizer
    • Fall
  • Read the article: Persimmon and Salmon

    Persimmon and Salmon

    For this appetizer (sakizuke) of persimmon and salmon, I use Fuyu persimmons. I grate the stem end, add a little persimmon vinegar, adjust the…

    • Opening appetizer
    • Fall
  • Read the article: Cauliflower jelly in the moon-in-every-rice-paddy style

    Cauliflower jelly in the moon-in-every-rice-paddy style

    • Opening appetizer
    • Fall
  • Read the article: Deep-fried pine mushroom with yuzu fragrance

    Deep-fried pine mushroom with yuzu fragrance

    • Opening appetizer
    • Fall
  • Read the article: Three-Color Kikka-Jime Assortment

    Three-Color Kikka-Jime Assortment

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Fall
  • Read the article: Salt-Steamed Abalone

    Salt-Steamed Abalone

    For the salt-steamed abalone, I lay daikon over the abalone and steam it with salt. I also pair it with sea urchin that has been marinated in Saikyo…

    • Opening appetizer
    • Fall
  • Read the article: Autumn assortment

    Autumn assortment

    • Clear-soup course / clear soup
    • Fall
  • Read the article: Turnip Stuffed with Swimming Crab

    Turnip Stuffed with Swimming Crab

    • Simmered / warm / steamed / combination-simmered
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