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Japanese Chefs Recipes

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4 results

  • Atsuhisa Yamamoto

  • Read the article: Pacific Cod and Snow-Covered Daikon Mizore-Mushi

    Sapporo, Hokkaido Keio Plaza Hotel Sapporo Co., Ltd.

    Atsuhisa Yamamoto

    Pacific Cod and Snow-Covered Daikon Mizore-Mushi

    This is a steamed dish, using Hokkaido overwintered snow-covered daikon and scallion. The Pacific cod and grated snow-covered daikon steamed dish is…

    • Kaiseki cuisine
    • Winter
    • simple

    • Serves 1 · ¥190

    • Cook time 1 hr

  • Read the article: Saroma Black Beef and Potato Cheese Bake

    Sapporo, Hokkaido Keio Plaza Hotel Sapporo Co., Ltd.

    Atsuhisa Yamamoto

    Saroma Black Beef and Potato Cheese Bake

    This is a grilled dish using the overwintered vegetable "16-Month-Aged Premium Inca" potato and Saroma black beef. I devised it wanting to let…

    • Kaiseki cuisine
    • Winter
    • striking

    • Serves 2 · ¥632

    • Cook time 1 hr

  • Read the article: Gekko Lily Bulb and Yumepirika Rice-Steamed Manju

    Sapporo, Hokkaido Keio Plaza Hotel Sapporo Co., Ltd.

    Atsuhisa Yamamoto

    Gekko Lily Bulb and Yumepirika Rice-Steamed Manju

    This is the rice course made with Gekko lily bulb, a Hokkaido overwintered vegetable known as the "miracle lily bulb." Gekko lily bulb and Hokkaido…

    • Kaiseki cuisine
    • Winter
    • texture

    • Serves 1 · ¥220

    • Cook time 1 hr

  • Read the article: Oden-Style Seafood Steamed with Irizake, Hokkaido Overwintered Vegetables Simmered in White Wine

    Sapporo, Hokkaido Keio Plaza Hotel Sapporo Co., Ltd.

    Atsuhisa Yamamoto

    Oden-Style Seafood Steamed with Irizake, Hokkaido Overwintered Vegetables Simmered in White Wine

    This is a simmered dish of Hokkaido overwintered snow-covered daikon, carrot, and scallion. Both the seafood steamed with irizake, a…

    • Kaiseki cuisine
    • Winter
    • innovative

    • Serves 1 · ¥200

    • Cook time 3 hr

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