Japanese Chefs Recipes

  • ABOUT

    • What is Japanese Chefs Recipes?

    • Operating Organization

    • Membership types

    • Membership registration process

    • FAQ

  • SEARCH

  • PICKUP

    • Professional Basics

    • This professional technique

    • Food Development Lab

    • Gibier × Japanese cuisine

    • Top Chef Selection ~Pioneers~

    • This work I want to convey

    • The ABCs of Dashi

    • The ABCs of Preparation

  • COURSE

    • Yayoi (March)

    • Uzuki (April)

    • Satsuki (May)

    • Minazuki (June)

    • Fumizuki (July)

    • Hazuki (August)

    • Nagatsuki (September)

    • Kannazuki (October)

    • Shimotsuki (November)

    • Shiwasu (December)

    • Mutsuki (January)

    • Kisaragi (February)

  • CHEFS

  • SIGN UP

  • LOG IN

  • Banner
  • Banner
  • Banner
  • Banner

Find recipes

Advanced search

Sign up

  • MY PAGE
  • How to stop/change membership fee payment
  • Terms of Service
  • Privacy Policy
  • Operating Organization
  • Disclosure based on the Specified Commercial Transactions Act
  • FAQ
Japanese Chefs Recipes

© Japanese Chefs Recipes. All rights reserved

  • Home

  • SEARCH

SEARCH

Filters

Keyword
Chef1
Browse all chefs
Pickup
Ingredient
Season
Dish Type
Style
Cost
Cooking Time
Servings
3 results

  • 村山直也

Sort
3results
  • Read the article: Ayu and Eggplant Terrine, Uruka Red Wine Sauce

    Amanemu

    Ayu and Eggplant Terrine, Uruka Red Wine Sauce

    At Amanemu, where I work, guests from overseas have declined, but I designed this menu anticipating that they will eventually return, Sweetfish, a…

    • Kaiseki cuisine
    • June
    • lingering finish

    • Serves 2 · ¥1,500

    • Cook time 50 min

  • Read the article: Layered Ayu and Eggplant, Uruka Red Wine Sauce

    Amanemu

    Layered Ayu and Eggplant, Uruka Red Wine Sauce

    At Amanemu, where I work, we have many guests from overseas, so I devised this dish with them in mind. Sweetfish, a summer ingredient, is typically…

    • Kaiseki cuisine
    • Summer
    • texture

    • Serves 2 · ¥1,500

    • Cook time 50 min

  • Read the article: Japanese Cuisine That Makes Use of Excellent Techniques from Other Genres

    Meiji Memorial Hall, Motoakasaka

    Japanese Cuisine That Makes Use of Excellent Techniques from Other Genres

    This time, we had three up-and-coming, rising-star chefs devise and develop a dish that brings cooking methods from genres outside Japanese cuisine…