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Japanese Chefs Recipes

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4 results

  • 藤波允耶

  • Read the article: Blue Swimmer Crab Autumn-Color Tamaji-Mushi

    Aoyama Gato

    Blue Swimmer Crab Autumn-Color Tamaji-Mushi

    A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: designed with photogenic appeal for guests in their twenties and thirties…

    • Kaiseki cuisine
    • September
    • elegant

    • Serves 1 · ¥850

    • Cook time 1 hr

  • Read the article: Autumn brocade platter: kogarashi-yose, smoked autumn duck, oil-simmered roe-bearing ayu, and pike conger and matsutake ōharagi-age

    Aoyama Gato

    Autumn brocade platter: kogarashi-yose, smoked autumn duck, oil-simmered roe-bearing ayu, and pike conger and matsutake ōharagi-age

    A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a large shared platter that makes people want to take a photo. I designed…

    • Kaiseki cuisine
    • September
    • evocative charm

    • Serves 1 · ¥180

    • Cook time 20 min

  • Read the article: Medicinal cuisine style, suppon shiratama-wrapped dumpling

    Aoyama Gato

    Medicinal cuisine style, suppon shiratama-wrapped dumpling

    A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: adopting yakuzen (medicinal cuisine), currently a boom among young women…

    • Kaiseki cuisine
    • October

    • Serves 1 · ¥330

    • Cook time 1 hr

  • Read the article: Autumn Mackerel Ichimatsu Sushi

    Aoyama Gato

    Autumn Mackerel Ichimatsu Sushi

    A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: designed with photogenic appeal for guests in their twenties and thirties…

    • Kaiseki cuisine
    • September
    • evocative charm

    • Serves 1 · ¥600

    • Cook time 2 hr

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