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Japanese Chefs Recipes

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  • 佐藤龍児

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  • Read the article: Suzuki Sea Bass Oil-Marinated, Abalone Slow-Cooked in Oil

    Open-Air Museum Club

    Suzuki Sea Bass Oil-Marinated, Abalone Slow-Cooked in Oil

    Wanting to make a cool, summer-appropriate dish, and since sweetfish is the famous summer fish known for its pairing with smartweed, I decided to…

    • Kaiseki cuisine
    • Summer
    • concentrated flavor

    • Serves 2 · ¥1,400

    • Cook time 3 hr

  • 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…

  • Read the article: Sea Bass Oil-Cured, Abalone Slow-Simmered in Oil

    Open-Air Museum Club

    Sea Bass Oil-Cured, Abalone Slow-Simmered in Oil

    Wanting a cool, summer-appropriate dish, and knowing that ayu is the famous summer fish known for pairing with tade, I replaced the ayu with sea bass…

    • Grilled seasonal assortment
    • July
    • clean and refreshing

    • Serves 2 · ¥1,400

    • Cook time 3 hr