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Japanese Chefs Recipes

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4 results

  • 郡司隆広

  • Read the article: Turnip and soft roe tofu

    Shintomicho Yakukinro

    Turnip and soft roe tofu

    This is a clear-soup course using turnip as an end-of-season winter ingredient. Using both winter and spring ingredients, we aimed for a dish that…

    • Kaiseki cuisine
    • Spring
    • creamy

    • Serves 1 · ¥550

    • Cook time 30 min

  • Read the article: Shrimp-shaped taro manju

    Shintomicho Yakukinro

    Shrimp-shaped taro manju

    Using ebi-imo as an end-of-season winter ingredient, along with both winter and spring ingredients, we aimed for a dish that would warm guests during…

    • Kaiseki cuisine
    • Winter
    • lingering finish

    • Serves 1 · ¥600

    • Cook time 1 hr

  • Read the article: Monkfish with liver-miso sauce in a hollowed Kōgyoku apple

    Shintomicho Yakukinro

    Monkfish with liver-miso sauce in a hollowed Kōgyoku apple

    This appetizer uses monkfish and monkfish liver as end-of-season ingredients for March. In this monkfish tomo-miso in a hollowed Kōgyoku apple, the…

    • Kaiseki cuisine
    • Winter
    • crisp and refreshing

    • Serves 1 · ¥450

    • Cook time 30 min

  • Read the article: Grilled thornyhead rockfish with sea urchin

    Shintomicho Yakukinro

    Grilled thornyhead rockfish with sea urchin

    This grilled dish uses kinki as an end-of-season winter ingredient. Grilled kinki with sea urchin is a dish meant to let guests enjoy two kinds of…

    • Kaiseki cuisine
    • Winter
    • hearty and satisfying

    • Serves 1 · ¥1,600

    • Cook time 40 min

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