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Japanese Chefs Recipes

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  • 小野寺甚五郎

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  • Read the article: Truffle sea bream chazuke — red sea bream, truffle, wasabi, sesame sauce, shredded nori, shiso, layered kombu, pickled cucumber, pickled turnip

    Kudanshita Kudanshita Juhaku

    Truffle sea bream chazuke — red sea bream, truffle, wasabi, sesame sauce, shredded nori, shiso, layered kombu, pickled cucumber, pickled turnip

    Making the sesame sauce starts with toasting polished sesame seeds ourselves, since that lets us control the level of toasting to our own liking…

    • Spring
    • deep, layered flavor
  • Read the article: Jūhaku-Style Rolled Omelet, Chamame Akatsuchi-age, Maki-Grade Prawn Mino-age, Tilefish Sake-Salt-Grilled, Abalone Hakata-age, Ginkgo-Nut Yose-age, Roasted Chestnut, Chirimen-Jako Rice, Aka-Dashi, Shijimi Clams

    Kudanshita Kudanshita Juhaku

    Jūhaku-Style Rolled Omelet, Chamame Akatsuchi-age, Maki-Grade Prawn Mino-age, Tilefish Sake-Salt-Grilled, Abalone Hakata-age, Ginkgo-Nut Yose-age, Roasted Chestnut, Chirimen-Jako Rice, Aka-Dashi, Shijimi Clams

    This dish brings together a colorful array of small individual preparations. For the maki-grade prawn mino-age, we wrap julienned burdock around the…

    • Kaiseki cuisine
  • Read the article: Tenjin hot pot, softshell turtle, tortoise-shell-cut taro, mushrooms, ginkgo-leaf-cut daikon and carrot, grilled scallion, shiratama dumpling, sprouted scallion

    Kudanshita Kudanshita Juhaku

    Tenjin hot pot, softshell turtle, tortoise-shell-cut taro, mushrooms, ginkgo-leaf-cut daikon and carrot, grilled scallion, shiratama dumpling, sprouted scallion

    For preparing the soft-shell turtle, the key to cleanly peeling the skin is to pour about 60°C water over it. If the temperature is too high or too…

    • Kaiseki cuisine
    • Winter
    • hearty and satisfying