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Japanese Chefs Recipes

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4 results

  • 藤田 雄三

  • Read the article: Kuroge wagyu beef tenderloin with apple egg-yolk vinegar, sake-simmered abalone, and Malabar spinach yuba roll

    Kuroge wagyu beef tenderloin with apple egg-yolk vinegar, sake-simmered abalone, and Malabar spinach yuba roll

    For the Kuroge Wagyu beef tenderloin with apple egg-yolk vinegar, meat is rarely used in a vinegared dish, so I thought I would take this opportunity…

    • Kaiseki cuisine
    • June
    • hearty and satisfying

    • ¥1,000

    • Cook time 40 min

  • Read the article: Miso-grilled beltfish with avocado, fava bean and kuruma prawn sandwiched and deep-fried, and young corn grilled with fermented fish-innards paste

    Miso-grilled beltfish with avocado, fava bean and kuruma prawn sandwiched and deep-fried, and young corn grilled with fermented fish-innards paste

    For the miso-grilled beltfish with avocado, beltfish is in season in summer and quite fatty, yet has a fluffy texture and a relatively light flavor…

    • Kaiseki cuisine
    • June
    • vivid

    • ¥500

    • Cook time 40 min

  • Read the article: Kuroge Wagyu Beef Wrapped in Fig

    Kuroge Wagyu Beef Wrapped in Fig

    For the Kuroge Wagyu beef wrapped in fig, I designed it with male and female customers in their twenties and thirties in mind. Japanese cuisine…

    • Kaiseki cuisine
    • June
    • creamy

    • ¥800

    • Cook time 30 min

  • Read the article: Pike Conger Chakin with Molokheiya Surinagashi

    Pike Conger Chakin with Molokheiya Surinagashi

    This is a soup course. I designed it with women in their fifties and sixties in mind, as a molokheiya surinagashi. Molokheiya is a vegetable rich in…

    • Kaiseki cuisine
    • June
    • luxurious

    • ¥750

    • Cook time 2 hr

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