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Japanese Chefs Recipes

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28 results

  • Katsuhiro Onodera

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  • Read the article: Kishū-style steamed dish

    Ginza Fukuju (Michelin two stars, Japan 2026)

    Katsuhiro Onodera

    Kishū-style steamed dish

    For the steamed dish, I used Nanko ume, the famous plum of Kishū (Wakayama), and so named it Kishū-mushi. Since the egg custard itself carries almost…

    • Simmered / warm / steamed / combination-simmered
    • Fall
  • Read the article: Ayu Ochazuke

    Ginza Fukuju (Michelin two stars, Japan 2026)

    Katsuhiro Onodera

    Ayu Ochazuke

    For the rice course's ayu ochazuke, the roe-bearing ayu preserved in sake lees (komochi-ayu no kasu-zuke) is actually more delicious once it's been…

    • Tea-ceremony kaiseki
    • Winter
  • Read the article: Salt-pressed eggplant, Aki-murasaki eggplant, small turnip

    Ginza Fukuju (Michelin two stars, Japan 2026)

    Katsuhiro Onodera

    Salt-pressed eggplant, Aki-murasaki eggplant, small turnip

    At my restaurant, once all the courses have been served, I bring out pickles (kō-no-mono) so guests understand that the meal is coming next. For…

    • Tea-ceremony kaiseki
    • Winter
  • Read the article: Rock tripe dressed with grated daikon

    Ginza Fukuju (Michelin two stars, Japan 2026)

    Katsuhiro Onodera

    Rock tripe dressed with grated daikon

    Tsubo-tsubo, a small lidded vessel, is a piece placed beside the sashimi course in tea gatherings, at occasions such as kuchikiri — the opening of a…

    • Tea-ceremony kaiseki
    • Winter

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