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Japanese Chefs Recipes

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4 results

  • 河田幸治,

  • Read the article: Shinshu Salmon and Asparagus with Egg-Yolk Vinegar, Nagano Mountain Yam Pressed with Kombu, Shinshu Fukumidori Chicken Teriyaki, Cream Cheese Nikogori, Nozawana Pickle Nori Roll, and Vegetables with Sesame Cream

    Shinshu Salmon and Asparagus with Egg-Yolk Vinegar, Nagano Mountain Yam Pressed with Kombu, Shinshu Fukumidori Chicken Teriyaki, Cream Cheese Nikogori, Nozawana Pickle Nori Roll, and Vegetables with Sesame Cream

    Shinshu salmon and asparagus with egg-yolk vinegar takes Shinshu salmon — usually served in hot pot or as sashimi — and gives it a different…

    • Kaiseki cuisine
    • June
    • dense and clinging

    • ¥50

    • Cook time 10 min

  • Read the article: Tateshina Beef Tenderloin, Deep-Fried with Aromatics

    Tateshina Beef Tenderloin, Deep-Fried with Aromatics

    For the Tateshina beef tenderloin deep-fried with aromatics, I normally prepare Tateshina beef tenderloin — delicious even as a crossbred cattle — as…

    • Kaiseki cuisine
    • June
    • juicy

    • ¥850

    • Cook time 20 min

  • Read the article: Miso-Marinated Maboroshi Pork from Iida City, South Shinshu, and Isaki Grilled Yūan-Style

    Miso-Marinated Maboroshi Pork from Iida City, South Shinshu, and Isaki Grilled Yūan-Style

    This is a grilled course. For the miso-marinated Maboroshi pork from Iida City, South Shinshu, I wanted to showcase Maboroshi pork, a Nagano…

    • Kaiseki cuisine
    • June
    • juicy

    • ¥370

    • Cook time 30 min

  • Read the article: Shinshu snow trout in egg-custard aspic

    Shinshu snow trout in egg-custard aspic

    This is a soup course. For the Shinshu Yukimasu egg-custard aspic, I wanted to communicate added value to novelty-loving customers in their forties…

    • Kaiseki cuisine
    • June

    • ¥175

    • Cook time 30 min

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