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Japanese Chefs Recipes

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4 results

  • Hiroyuki Yoshikawa

  • Read the article: Grilled and marinated salmon with seasonal colors

    Niigata Arkbell Group

    Hiroyuki Yoshikawa

    Grilled and marinated salmon with seasonal colors

    A modern take on regional cuisine Original regional dish: salmon yaki-zuke Looking back on the history of dishes that have been eaten since long ago…

    • Kaiseki cuisine
    • January
    • elegant

    • Serves 4 · ¥198.3

    • Cook time 1 hr

  • Read the article: Bamboo-leaf sushi, three flavors

    Niigata Arkbell Group

    Hiroyuki Yoshikawa

    Bamboo-leaf sushi, three flavors

    A modern take on regional cuisine Original regional dish: sasa-zushi Looking back on the history of dishes that have been eaten since long ago, I…

    • Rice course
    • Winter
    • elegant

    • Serves 4 · ¥174.7

    • Cook time 1 hr

  • Read the article: Wheel-Shaped Wheat Gluten and Nanban Shrimp Shinjo, Hakata-Style

    Niigata Arkbell Group

    Hiroyuki Yoshikawa

    Wheel-Shaped Wheat Gluten and Nanban Shrimp Shinjo, Hakata-Style

    A modern take on regional cuisine Original regional dish: simmered wheel-shaped wheat gluten Looking back on the history of dishes that have been…

    • Kaiseki cuisine
    • January
    • comforting

    • Serves 4 · ¥298.6

    • Cook time 1 hr

  • Read the article: Charcoal-Grilled Koshi no Tori Chicken, Noppe-Style Zoni

    Niigata Arkbell Group

    Hiroyuki Yoshikawa

    Charcoal-Grilled Koshi no Tori Chicken, Noppe-Style Zoni

    A modern take on regional cuisine Original regional dish: noppe Looking back on the history of dishes that have been eaten since long ago, I came to…

    • Kaiseki cuisine
    • January
    • deep, layered flavor

    • Serves 4 · ¥365.5

    • Cook time 3 hr

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