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Japanese Chefs Recipes

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3 results

  • Nobuhiro Aoki

  • Read the article: Keiju egg mousse, sea urchin, shrimp with savory dashi sauce and wasabi

    Yokohama Minato Mirai "The Kahala Hotel & Resort Yokohama Japanese Cuisine Hama"

    Nobuhiro Aoki

    Keiju egg mousse, sea urchin, shrimp with savory dashi sauce and wasabi

    This is a signature dish of sorts at our restaurant, served year-round and well received by guests. The eggs we use are called Keiju-tamago, produced…

    • Opening appetizer
    • January
    • rich and full-bodied

    • Serves 20 · ¥580

    • Cook time 30 min

  • Read the article: Tilefish, kombu-cured and pinecone-grilled, sudachi, clear seafood broth

    Yokohama Minato Mirai "The Kahala Hotel & Resort Yokohama Japanese Cuisine Hama"

    Nobuhiro Aoki

    Tilefish, kombu-cured and pinecone-grilled, sudachi, clear seafood broth

    This is a dish I devised so that guests could enjoy the full deliciousness of tilefish, which comes into season in the cold months. I prepare…

    • Kaiseki cuisine
    • January
    • texture

    • Serves 1 · ¥750

    • Cook time 40 min

  • Read the article: Long-aged kombu and mold-cured bonito clear broth, shark fin, soft-shell turtle flavor-change ball, sprouted green onion, hidden ginger

    Yokohama Minato Mirai "The Kahala Hotel & Resort Yokohama Japanese Cuisine Hama"

    Nobuhiro Aoki

    Long-aged kombu and mold-cured bonito clear broth, shark fin, soft-shell turtle flavor-change ball, sprouted green onion, hidden ginger

    This is another dish we serve year-round, offered as part of our higher-priced course. The key point of this dish is the top-grade first-extraction…

    • Kaiseki cuisine
    • Winter
    • lingering finish

    • Serves 1 · ¥600

    • Cook time 1 min

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