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Japanese Chefs Recipes

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5 results

  • 村石浩司

  • Read the article: Yellowtail and turnip simmer with snow crab, shiitake, turnip, millet gluten, ginkgo nut, Kujo scallion, and yuzu

    FREE

    Ginza Kakiyasu

    Yellowtail and turnip simmer with snow crab, shiitake, turnip, millet gluten, ginkgo nut, Kujo scallion, and yuzu

    This cooking method makes the most of the seafood's flavor. All of the broth is transferred to the …

    • Kaiseki cuisine
    • Winter
    • deep, layered flavor
  • Read the article: Kurobuta pork, cherry-simmered, with kabocha, red Manganji pepper, and burdock

    FREE

    Ginza Kakiyasu

    Kurobuta pork, cherry-simmered, with kabocha, red Manganji pepper, and burdock

    Kurobuta sakura-ni uses sugar-steaming as a cooking method to finish meat that tends to toughen into a tender, miso-simmered dish. Until now, in…

  • Read the article: Matsusaka beef, hot-water rinsed, with spring truffle (bianchetto), egg, mountain udo, angelica shoot, and Kyoto Kujō scallion

    FREE

    Ginza Kakiyasu

    Matsusaka beef, hot-water rinsed, with spring truffle (bianchetto), egg, mountain udo, angelica shoot, and Kyoto Kujō scallion

    Since our restaurant handles Matsusaka beef of world-class quality, we think every day about how best to draw out its deliciousness — which…

    • Kaiseki cuisine
    • Spring
    • elegant
  • Read the article: Aigamo duck jibu-ni with sudare-fu, shiitake, grilled tofu, komatsuna, and wasabi

    FREE

    Ginza Kakiyasu

    Aigamo duck jibu-ni with sudare-fu, shiitake, grilled tofu, komatsuna, and wasabi

    This time, on 'simmered dishes,' I learned from chef Muraishi (Ginza Kakiyasu). I take up 'jibu-ni.'

  • Read the article: Okoze, kuzu-thickened simmered, sakura shrimp, simmered white taro stem, ibaragani roe sauce, fava beans, sansho blossom

    FREE

    Ginza Kakiyasu

    Okoze, kuzu-thickened simmered, sakura shrimp, simmered white taro stem, ibaragani roe sauce, fava beans, sansho blossom

    For the white taro stem steeped in dashi, the taro stem is left soaking in dashi, and piping-hot toasted rice is added. This lends the dish the…

    • Kaiseki cuisine
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