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Japanese Chefs Recipes

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6 results

  • Tetsuya Saiga

  • Read the article: Grilled Eggplant with Gelée

    Japanese Cuisine Yoshimura

    Tetsuya Saiga

    Grilled Eggplant with Gelée

    This is an appetizer designed to let guests fully savor eggplant at its peak season, when its umami is at its most concentrated. Here, we grill the…

    • Opening appetizer
    • Fall
    • concentrated flavor

    • Serves 1 · ¥200

    • Cook time 30 min

  • Read the article: Oil-Steamed Sea Bass

    Japanese Cuisine Yoshimura

    Tetsuya Saiga

    Oil-Steamed Sea Bass

    This is a steamed course, designed with couples in their fifties and sixties in mind. For the oil-steamed sea bass, since sea bass has little fat and…

    • Kaiseki cuisine
    • June
    • cute

    • ¥500

    • Cook time 50 min

  • Read the article: Sake Lees Risotto

    Japanese Cuisine Yoshimura

    Tetsuya Saiga

    Sake Lees Risotto

    This is a sake lees risotto, devised as a dish that is easy to eat even during the season when the summer heat leaves the body fatigued. Here, we…

    • Kaiseki cuisine
    • Fall
    • lingering finish

    • Serves 1 · ¥300

    • Cook time 50 min

  • Read the article: Mamekozō pea purée, overnight-dried ayu, and lotus root aspic

    Japanese Cuisine Yoshimura

    Tetsuya Saiga

    Mamekozō pea purée, overnight-dried ayu, and lotus root aspic

    For the Mamekozō pea purée, I used “Mamekozō,” a new Kagoshima variety of usui-mame pea, so guests could enjoy the taste and aroma unique to this…

    • Clear-soup course / clear soup
    • June

    • ¥450

    • Cook time 40 min

  • Read the article: Chicken grunt, skin seared yakishimo-style

    Japanese Cuisine Yoshimura

    Tetsuya Saiga

    Chicken grunt, skin seared yakishimo-style

    This was created with couples in their thirties and forties in mind. For the skin-seared isaki, the skin is often discarded, but it is actually…

    • Kaiseki cuisine
    • June
    • vivid

    • ¥400

    • Cook time 30 min

  • Read the article: Winter Melon Bowl and Eggplant Oranda-Style

    Japanese Cuisine Yoshimura

    Tetsuya Saiga

    Winter Melon Bowl and Eggplant Oranda-Style

    Like the steamed course, this was developed for couples in their fifties and sixties. The winter melon bowl makes use of the pike conger without any…

    • Kaiseki cuisine
    • June

    • ¥800

    • Cook time 50 min

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