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Japanese Chefs Recipes

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  • Takeshi Kubo

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  • Read the article: Tomato, water shield

    Nishiazabu "Gouryu Kubo" (formerly Michelin two stars)

    Takeshi Kubo

    Tomato, water shield

    You can savor the sweetness and deep, concentrated umami of Tokutani tomatoes, which boast a sugar content of 13 degrees Brix — more than twice that…

    • Kaiseki cuisine
    • Summer
    • fresh and dewy

    • Serves 4 · ¥2,500

  • Read the article: Deep-fried wild sweetfish

    Nishiazabu "Gouryu Kubo" (formerly Michelin two stars)

    Takeshi Kubo

    Deep-fried wild sweetfish

    This is a dish unique to summer: wild sweetfish from the Ado River, which flows through Kyoto and Shiga, are kept alive and then ice-stunned, and…

    • Kaiseki cuisine
    • Summer
    • lingering finish

    • Serves 4 · ¥3,000

    • Cook time 20 min