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Japanese Chefs Recipes

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  • Yuji Tateno

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  • Read the article: "Shifting vegetables" parfait — burdock cracker, snap pea, green peas, fava bean, butterbur sprout, fiddlehead fern, micro tomato, kabocha squash, potato

    Ginza Michiba Japanese Cuisine Tateno

    Yuji Tateno

    "Shifting vegetables" parfait — burdock cracker, snap pea, green peas, fava bean, butterbur sprout, fiddlehead fern, micro tomato, kabocha squash, potato

    This dish had its start about five years ago, when I served a meal at a nursing home. Seeing how happily the residents ate it, I thought about how I…

    • Kaiseki cuisine
    • Spring
    • fresh and dewy
  • Read the article: Wagyu roast with okara — rapeseed blossoms, shredded egg crepe, boiled onion

    Ginza Michiba Japanese Cuisine Tateno

    Yuji Tateno

    Wagyu roast with okara — rapeseed blossoms, shredded egg crepe, boiled onion

    I myself love roast beef, and one time I tried topping roast beef with simmered okara — it was delicious, so I decided to put it on the menu. Okara…

    • February
    • photogenic
  • Read the article: Black sesame udon in a 'lingering snow' plating, butterbur sprout, angelica-tree shoots, yuzu

    Ginza Michiba Japanese Cuisine Tateno

    Yuji Tateno

    Black sesame udon in a 'lingering snow' plating, butterbur sprout, angelica-tree shoots, yuzu

    With udon, grated daikon, and tempura of wild mountain vegetables, I wanted to express the scene of lingering snow as winter gives way to spring. The…

    • Kaiseki cuisine
    • January
    • presentation