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Japanese Chefs Recipes

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4 results

  • 西尊之

  • Read the article: Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato

    Ichigaya Asakaso

    Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato

    A repeat-visit dish for guests in their twenties and thirties Visual impact that makes you want to take a photo Given this theme, I first thought…

    • Kaiseki cuisine
    • September
    • photogenic

    • Serves 1 · ¥250

    • Cook time 3 hr

  • Read the article: Layered Seafood Treasures

    Ichigaya Asakaso

    Layered Seafood Treasures

    A repeat-visit dish for guests in their twenties and thirties The satisfying bite and flavor changes only seafood can give Given this theme, I first…

    • Grilled dish
    • October
    • aji-hen (a flavor twist partway through the meal)

    • Serves 1 · ¥800

    • Cook time 40 min

  • Read the article: Dashing Ichimatsu-Pattern Box Sushi

    Ichigaya Asakaso

    Dashing Ichimatsu-Pattern Box Sushi

    A repeat-visit dish for guests in their twenties and thirties Building excitement for the moment the lid is lifted Given this theme, I first thought…

    • Kaiseki cuisine
    • October
    • vivid

    • Serves 1 · ¥450

    • Cook time 20 min

  • Read the article: Sea bream, clam, and shamo chicken triple-stock tsukemen in a mini hot pot

    Ichigaya Asakaso

    Sea bream, clam, and shamo chicken triple-stock tsukemen in a mini hot pot

    A repeat-visit dish for guests in their twenties and thirties A tsukemen-style twist on a rich, full-bodied broth Given this theme, I first thought…

    • Kaiseki cuisine
    • October
    • deep, layered flavor

    • Serves 1 · ¥450

    • Cook time 30 min

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