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Japanese Chefs Recipes

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  • 薄井大心

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  • Read the article: Tempura (Rice with Soy-Marinated Ikura, Tai [Sea Bream] and Cherry-Blossom Dōmyōji-Mushi, Iburi-Gakko Potato Salad with Colorful Akita Vegetables, Snow Crab Tomo-Ae Kinuta-Maki, Aigamo Duck Skewer with Egg-Yolk Soy Sauce and Sansho)

    Azabu Azabu Hisatoku

    Tempura (Rice with Soy-Marinated Ikura, Tai [Sea Bream] and Cherry-Blossom Dōmyōji-Mushi, Iburi-Gakko Potato Salad with Colorful Akita Vegetables, Snow Crab Tomo-Ae Kinuta-Maki, Aigamo Duck Skewer with Egg-Yolk Soy Sauce and Sansho)

    For the tai and cherry-blossom dōmyōji-mushi, the dōmyōji rice flour is reconstituted in dashi and dyed cherry-blossom pink, making for a dish with…

    • Kaiseki cuisine
    • Spring
    • pairs well with sake
  • Read the article: Seasonal fresh fish sashimi platter, decorative sashimi garnish, aromatic deep-fried tuna skewer, Akita gibasa seaweed tofu

    Azabu Azabu Hisatoku

    Seasonal fresh fish sashimi platter, decorative sashimi garnish, aromatic deep-fried tuna skewer, Akita gibasa seaweed tofu

    For our aromatic skewers, we deep-fry cubes of tuna, soaking them in a mixture of soy sauce, ginger…

    • Kaiseki cuisine
    • Spring
    • innovative
  • Read the article: Shijimi clam Inaniwa udon (mitsuba, julienned ginger, yuzu)

    Azabu Azabu Hisatoku

    Shijimi clam Inaniwa udon (mitsuba, julienned ginger, yuzu)

    Boiling the udon and then tightening it once in cold water lets you enjoy a beautiful sheen and firm, springy texture. We select only large shijimi…

    • Kaiseki cuisine
    • Winter
    • hearty and satisfying