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Japanese Chefs Recipes

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4 results

  • 澤田朋和

  • Read the article: Arigato Gobo Manju with Sarobetsu Duck

    Sapporo Grand Hotel Garden Dining Waraku

    Arigato Gobo Manju with Sarobetsu Duck

    This is the Arigato gobo manju filled with Sarobetsu duck. Drawing out the appeal of Hokkaido's overwintered vegetables — here, Arigato gobo, a…

    • Kaiseki cuisine
    • Winter
    • texture

    • Serves 1 · ¥350

    • Cook time 30 min

  • Read the article: Three Japanese-Style Canapes on a Plum-Blossom Plate

    Sapporo Grand Hotel Garden Dining Waraku

    Three Japanese-Style Canapes on a Plum-Blossom Plate

    For this recommended-snack course, I titled it "Three Japanese-Style Canapes on a Plum-Blossom Plate," and made three kinds of Japanese-style canapes…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Winter
    • cute

    • Serves 4 · ¥1,100

    • Cook time 4 hr

  • Read the article: Seven treasures simmered dish

    Sapporo Grand Hotel Garden Dining Waraku

    Seven treasures simmered dish

    This is the simmered-dish course, presented here under celebratory characters meaning "many blessings." The vessel is a Hokkaido ice-cellar-aged…

    • Simmered / warm / steamed / combination-simmered
    • Winter
    • striking

    • Serves 4 · ¥1,250

    • Cook time 4 hr

  • Read the article: Toya Sasaki Farm Ice-Cellar-Aged Sapporo-ki Onion Soup Ochazuke

    Sapporo Grand Hotel Garden Dining Waraku

    Toya Sasaki Farm Ice-Cellar-Aged Sapporo-ki Onion Soup Ochazuke

    For the rice course, I developed an ice-cellar-aged Sapporo-ki onion soup ochazuke. Under the theme of drawing out the appeal of Hokkaido's…

    • Kaiseki cuisine
    • Winter
    • lingering finish

    • Serves 4 · ¥250

    • Cook time 1 hr

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