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Japanese Chefs Recipes

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  • Yoshinobu Takada

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  • Read the article: Chilled herring with eggplant and baby taro; eggplant cut to stand upright, deep-fried and simmered, with black sesame

    Ginza Ginza Takada

    Yoshinobu Takada

    Chilled herring with eggplant and baby taro; eggplant cut to stand upright, deep-fried and simmered, with black sesame

    To keep the eggplant in simmered dishes from losing its color, it helps to place it into the oil starting from the colored skin side.

    • Kaiseki cuisine
    • August
    • comforting
  • Read the article: Peony-cut pike conger kuzu-tataki, clear-soup style, with burdock root, water shield, baby melon, and green yuzu

    Ginza Ginza Takada

    Yoshinobu Takada

    Peony-cut pike conger kuzu-tataki, clear-soup style, with burdock root, water shield, baby melon, and green yuzu

    For the clear-soup course, straining and bringing the soup stock to a boil, then adding a small amount of sake, gives the flavor a rounder, softer…

    • Kaiseki cuisine
    • June
    • traditional