Japanese Chefs Recipes

  • ABOUT

    • What is Japanese Chefs Recipes?

    • Operating Organization

    • Membership types

    • Membership registration process

    • FAQ

  • SEARCH

  • PICKUP

    • Professional Basics

    • This professional technique

    • Food Development Lab

    • Gibier × Japanese cuisine

    • Top Chef Selection ~Pioneers~

    • This work I want to convey

    • The ABCs of Dashi

    • The ABCs of Preparation

  • COURSE

    • Yayoi (March)

    • Uzuki (April)

    • Satsuki (May)

    • Minazuki (June)

    • Fumizuki (July)

    • Hazuki (August)

    • Nagatsuki (September)

    • Kannazuki (October)

    • Shimotsuki (November)

    • Shiwasu (December)

    • Mutsuki (January)

    • Kisaragi (February)

  • CHEFS

  • SIGN UP

  • LOG IN

  • Banner
  • Banner
  • Banner
  • Banner

Find recipes

Advanced search

Sign up

  • MY PAGE
  • How to stop/change membership fee payment
  • Terms of Service
  • Privacy Policy
  • Operating Organization
  • Disclosure based on the Specified Commercial Transactions Act
  • FAQ
Japanese Chefs Recipes

© Japanese Chefs Recipes. All rights reserved

  • Home

  • SEARCH

SEARCH

Filters

Keyword
Chef1
Browse all chefs
Pickup
Ingredient
Season
Dish Type
Style
Cost
Cooking Time
Servings
4 results

  • Daisuke Nomura

Sort
4results
  • Read the article: Lotus Root Shinjo, Chrysanthemum-Style Steamed

    Roppongi SHOJIN Sogo

    Daisuke Nomura

    Lotus Root Shinjo, Chrysanthemum-Style Steamed

    The chrysanthemum-flower effect is created using finely shredded shūmai wrapper skins.

    • Kaiseki cuisine
    • Fall
    • clean and refreshing
  • Read the article: Eggplant Sōmen-Cut

    Roppongi SHOJIN Sogo

    Daisuke Nomura

    Eggplant Sōmen-Cut

    Smooth and easy to swallow, with a refreshing finish.

    • Kaiseki cuisine
    • Summer
    • fresh and dewy
  • Read the article: Yuba deep-fried in kadaif, isobe-style

    Roppongi SHOJIN Sogo

    Daisuke Nomura

    Yuba deep-fried in kadaif, isobe-style

    Even without using any meat, it's plenty satisfying to eat.

    • Kaiseki cuisine
    • artistic
  • Read the article: Seaweed Parfait

    Roppongi SHOJIN Sogo

    Daisuke Nomura

    Seaweed Parfait

    Served in a glass for a colorful, showy presentation.

    • Kaiseki cuisine
    • Spring
    • generous