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
4 results

  • Yuki Takahashi

  • Read the article: Salmon Yaki-zuke and Salmon Milt

    Niigata Ryotei Ichishime

    Yuki Takahashi

    Salmon Yaki-zuke and Salmon Milt

    A modern take on regional cuisine Original regional dish: salmon yaki-zuke Wanting to preserve the 'deliciousness' handed down since long ago for a…

    • Kaiseki cuisine
    • Winter
    • striking

    • Serves 4 · ¥320

    • Cook time 1 hr

  • Read the article: Salmon Iizushi and New-Crop Rice Okoge

    Niigata Ryotei Ichishime

    Yuki Takahashi

    Salmon Iizushi and New-Crop Rice Okoge

    This is an expression of modern regional cuisine. Original regional dish: salmon iizushi Wanting to preserve the 'deliciousness' handed down since…

    • Kaiseki cuisine
    • Winter
    • clean and refreshing

    • Serves 4 · ¥1,200

    • Cook time 1 min

  • Read the article: Salmon skin-and-roe dumplings, soup course

    Niigata Ryotei Ichishime

    Yuki Takahashi

    Salmon skin-and-roe dumplings, soup course

    A modern take on regional cuisine Original regional dish: sake kogawa-ni (simmered salmon skin) Wanting to preserve the 'deliciousness' handed down…

    • Kaiseki cuisine
    • Winter
    • juicy

    • Serves 4 · ¥800

    • Cook time 1 hr

  • Read the article: Niigata Noppe

    Niigata Ryotei Ichishime

    Yuki Takahashi

    Niigata Noppe

    A modern take on regional cuisine Original regional dish: Niigata noppe Wanting to preserve the 'deliciousness' handed down since long ago for a…

    • Kaiseki cuisine
    • Winter
    • juicy

    • Serves 4 · ¥1,000

    • Cook time 2 hr

Sort
4results