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Japanese Chefs Recipes

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5 results

  • 若松啓二

  • Read the article: Ginkgo tofu, roe-bearing ayu kombu roll, persimmon tofu-dressed salad, Pacific saury sushi in a kimono-sleeve shape, beef rolled and grilled with leek, cream cheese with salted fish-innard sauce, seasonal vegetables with blanched chrysanthemum

    Ginkgo tofu, roe-bearing ayu kombu roll, persimmon tofu-dressed salad, Pacific saury sushi in a kimono-sleeve shape, beef rolled and grilled with leek, cream cheese with salted fish-innard sauce, seasonal vegetables with blanched chrysanthemum

    This is the appetizer course. For the ginkgo tofu, I was particular about bringing out the green color of the ginkgo nuts well, so I chose ginkgo…

    • Hors d'oeuvre
    • October

    • ¥600

    • Cook time 2 hr

  • Read the article: Beef Tongue Steamed with Aromatics

    Beef Tongue Steamed with Aromatics

    This is the mid-course dish. For the beef tongue steamed with aromatics, since beef tongue has a tough skin attached, I remove it with a knife. It is…

    • Kaiseki cuisine
    • October

    • ¥350

    • Cook time 3 hr

  • Read the article: Tilefish and matsutake wrapped and grilled, spiny lobster grilled with sea urchin

    Tilefish and matsutake wrapped and grilled, spiny lobster grilled with sea urchin

    This is the grilled course. For the tilefish and matsutake wrapped and grilled dish, I put a good sear on both the tilefish and the matsutake, but if…

    • Grilled dish
    • October

    • ¥1,200

    • Cook time 1 hr

  • Read the article: Alfonsino in a kuzu-thickened simmer, shark fin in a sweet-savory simmer

    Alfonsino in a kuzu-thickened simmer, shark fin in a sweet-savory simmer

    This is the simmered assortment course. For the kinmedai yoshino-ni, using kombu-cured kinmedai keeps the flesh from falling apart. For the shark fin…

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

    • ¥650

    • Cook time 2 hr

  • Read the article: Crab Shinjo Steamed with Cabbage

    Crab Shinjo Steamed with Cabbage

    This is the clear-soup course. For the crab shinjo steamed with cabbage, I blanch the cabbage with salt added to bring out its color well. Doing so…

    • Clear-soup course / clear soup
    • October

    • ¥250

    • Cook time 1 hr

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