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Japanese Chefs Recipes

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8 results

  • Masanobu Inaba

  • Read the article: Soy milk yuba tofu with tortoiseshell glaze, wasabi

    Ginza Inaba

    Masanobu Inaba

    Soy milk yuba tofu with tortoiseshell glaze, wasabi

    Tags & categories related to this post : December, January, February, elegant, creamy, simple, comforting, kaiseki cuisine, traditional, sakizuke —…

    • Kaiseki cuisine
    • January
    • creamy

    • Serves 1 · ¥180

    • Cook time 10 min

  • Read the article: Kyoto Turnip and Maitake with Crab An, Sea Bream Sogi-Zukuri with Sesame Soy Sauce, Kikuna and Mushroom Nibitashi with Ikura, Kiriboshi Daikon, Hijiki, Carrot, Bite-Size Abalone and Ise Lobster Tempura, Wagyu Shigure-ni

    Ginza Inaba

    Masanobu Inaba

    Kyoto Turnip and Maitake with Crab An, Sea Bream Sogi-Zukuri with Sesame Soy Sauce, Kikuna and Mushroom Nibitashi with Ikura, Kiriboshi Daikon, Hijiki, Carrot, Bite-Size Abalone and Ise Lobster Tempura, Wagyu Shigure-ni

    This is from our breakfast menu. From items served year-round to those changed by season, everything we serve is carefully selected from what I…

    • elegant

    • Serves 1 · ¥2,150

    • Cook time 50 min

  • Read the article: Whole dried blackthroat seaperch, autumn miso yuzu-scented grilled, low-temperature roasted Daisen free-range chicken with yuzu kosho, freshly rolled dashi-maki tamago, tinted grated daikon, kombu, mentaiko

    Ginza Inaba

    Masanobu Inaba

    Whole dried blackthroat seaperch, autumn miso yuzu-scented grilled, low-temperature roasted Daisen free-range chicken with yuzu kosho, freshly rolled dashi-maki tamago, tinted grated daikon, kombu, mentaiko

    This is from our breakfast menu. The grilled fish is changed with the seasons to whatever is delicious at the time, and the dashi-maki omelet is…

    • Grilled dish
    • Fall
    • deep, layered flavor

    • Serves 1 · ¥620

    • Cook time 20 min

  • Read the article: Fully ripe persimmon and Kyoho grape with yogurt, honey, pomegranate

    Ginza Inaba

    Masanobu Inaba

    Fully ripe persimmon and Kyoho grape with yogurt, honey, pomegranate

    Tags & categories related to this post : October, November, August, September, light and refreshing, crisp and refreshing, simple, fruity, recipes…

    • Sweets / dessert / fruit
    • August
    • simple

    • Serves 1 · ¥120

    • Cook time 5 min

  • Read the article: Hida Beef and Seasonal Vegetable Sukiyaki, Topped with Uni — Kazahana Style

    Ginza Inaba

    Masanobu Inaba

    Hida Beef and Seasonal Vegetable Sukiyaki, Topped with Uni — Kazahana Style

    A fermented soybean sauce that brings these powerful ingredients together.

    • Spring
    • creamy
  • Read the article: One-Bite Black Truffle Soba

    Ginza Inaba

    Masanobu Inaba

    One-Bite Black Truffle Soba

    A new possibility for soba. Truffle, soba, bonito, soy sauce — all these aromas mutually enhance each other.

    • Kaiseki cuisine
    • Winter
    • concentrated flavor
  • Read the article: Minami-Uonuma-grown: Koshihikari white and brown rice, local pork sake-lees soup, Okukuji egg, shaved bonito flakes, house-made dashi soy sauce

    Ginza Inaba

    Masanobu Inaba

    Minami-Uonuma-grown: Koshihikari white and brown rice, local pork sake-lees soup, Okukuji egg, shaved bonito flakes, house-made dashi soy sauce

    This is from our breakfast menu. We're particular about serving the rice freshly cooked. Going forward, watching the timing and how guests respond…

    • Rice course
    • October
    • comforting

    • Serves 1 · ¥165

    • Cook time 20 min

  • Read the article: Negima Clear-Soup Bowl: Seared Toro and Three Kinds of Scallion

    Ginza Inaba

    Masanobu Inaba

    Negima Clear-Soup Bowl: Seared Toro and Three Kinds of Scallion

    The clear soup-course dashi concentrates the umami of tuna and scallion. Of course the tuna, but the scallion is a star as well — so that the…

    • hearty and satisfying
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