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Japanese Chefs Recipes

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8 results

  • Takuya Ikeda

  • Read the article: Three kuroge wagyu beef dishes: smoked tenderloin, red miso-braised round, and sirloin grilled with sake lees

    Aoyama - Clear skies after the rain

    Takuya Ikeda

    Three kuroge wagyu beef dishes: smoked tenderloin, red miso-braised round, and sirloin grilled with sake lees

    A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: generous use of multiple cuts of wagyu beef. Under the motto "what's…

    • Kaiseki cuisine
    • July
    • rich, full-bodied flavor

    • Serves 1 · ¥670

    • Cook time 40 min

  • Read the article: Late-season pike conger and early matsutake teapot-steamed soup

    Aoyama - Clear skies after the rain

    Takuya Ikeda

    Late-season pike conger and early matsutake teapot-steamed soup

    A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: the pairing of two luxury ingredients, pike conger and matsutake…

    • Kaiseki cuisine
    • September
    • concentrated flavor

    • Serves 1 · ¥550

    • Cook time 1 hr

  • Read the article: Kinki Wakasa-Yaki, Fukiyose Style

    Aoyama - Clear skies after the rain

    Takuya Ikeda

    Kinki Wakasa-Yaki, Fukiyose Style

    A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: an expression that lets guests feel the season. Under the motto "what's…

    • Kaiseki cuisine
    • September

    • Serves 1 · ¥885

    • Cook time 30 min

  • Read the article: Yuzu-Scented Kuruma Prawn Baked Pudding

    Aoyama - Clear skies after the rain

    Takuya Ikeda

    Yuzu-Scented Kuruma Prawn Baked Pudding

    For the yuzu-scented kuruma prawn baked pudding: when I was working out four shrimp dishes, the very first thing I thought to make was the dessert…

    • Sweets / dessert / fruit
    • January

    • ¥500

    • Cook time 40 min

  • Read the article: Roe-Bearing Ayu Simmered and Steeped, Claypot Rice

    Aoyama - Clear skies after the rain

    Takuya Ikeda

    Roe-Bearing Ayu Simmered and Steeped, Claypot Rice

    I designed this as a repeat-visit dish aimed at guests in their 20s and 30s. The reason it resonates with that generation is the value proposition of…

    • Kaiseki cuisine
    • July
    • texture

    • ¥1,140

    • Cook time 40 min

  • Read the article: Lobster Simmered in Sake Lees

    Aoyama - Clear skies after the rain

    Takuya Ikeda

    Lobster Simmered in Sake Lees

    For the lobster simmered in sake lees: for balance in the menu, I thought I would try cooking a Western ingredient using a traditional Japanese…

    • Simmered / warm / steamed / combination-simmered
    • January

    • ¥1,800

    • Cook time 40 min

  • Read the article: Spiny lobster with sea cucumber entrails soy sauce, burdock stuffed with vannamei shrimp mousse enriched with cream cheese and cream

    Aoyama - Clear skies after the rain

    Takuya Ikeda

    Spiny lobster with sea cucumber entrails soy sauce, burdock stuffed with vannamei shrimp mousse enriched with cream cheese and cream

    For the Ise lobster grilled with sea cucumber entrails soy sauce: Ise lobster's firm, springy texture and umami seemed like a good match for freshly…

    • Grilled dish
    • January

    • ¥1,350

    • Cook time 30 min

  • Read the article: Sweet shrimp dressed with shrimp tomalley, spot prawn kombu-cured with white soy sauce, white shrimp shinjo in Japanese-style Américaine

    Aoyama - Clear skies after the rain

    Takuya Ikeda

    Sweet shrimp dressed with shrimp tomalley, spot prawn kombu-cured with white soy sauce, white shrimp shinjo in Japanese-style Américaine

    For the sweet shrimp dressed with shrimp tomalley: it is known for its silky texture and deep sweetness, so I thought it would pair well in a dressed…

    • Hors d'oeuvre
    • January

    • ¥890

    • Cook time 1 hr

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