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Japanese Chefs Recipes

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4 results

  • 渡邊繁

  • Read the article: Cypress-scented miso-marinated butterfish from a deep forest, shrimp-shaped taro stuffed with Jōshū jidori chicken liver

    Kusatsu Onsen Hotel Village

    Cypress-scented miso-marinated butterfish from a deep forest, shrimp-shaped taro stuffed with Jōshū jidori chicken liver

    This grilled dish uses butterfish, burdock, and lotus root as end-of-season winter ingredients. The facility where I work in Kusatsu, Gunma is…

    • Kaiseki cuisine
    • Winter
    • deep, layered flavor

    • Serves 1 · ¥965

    • Cook time 40 min

  • Read the article: End-of-Season Winter Vegetables and Kawaba Hotaka Salmon Steamed in Hot-Spring Water

    Kusatsu Onsen Hotel Village

    End-of-Season Winter Vegetables and Kawaba Hotaka Salmon Steamed in Hot-Spring Water

    This course marking the end of the sake pairing makes use of napa cabbage and Japanese mustard spinach as end-of-season winter vegetables. For…

    • Kaiseki cuisine
    • Winter
    • elegant

    • Serves 1 · ¥860

    • Cook time 40 min

  • Read the article: King Crab Steamed in a Yuzu Salt Crust

    Kusatsu Onsen Hotel Village

    King Crab Steamed in a Yuzu Salt Crust

    This steamed dish makes use of king crab, yuzu, and turnip as end-of-season winter ingredients. For king crab steamed in a yuzu salt crust, we took…

    • Kaiseki cuisine
    • Winter
    • hearty and satisfying

    • Serves 1 · ¥1,080

    • Cook time 30 min

  • Read the article: Softshell turtle and egg terrine from Agatsuma, Gunma, with Shimonita scallion pureed soup

    Kusatsu Onsen Hotel Village

    Softshell turtle and egg terrine from Agatsuma, Gunma, with Shimonita scallion pureed soup

    This substantial showcase course makes use of Shimonita scallion as an end-of-season winter ingredient. For softshell turtle and egg terrine from…

    • Kaiseki cuisine
    • Winter
    • presentation

    • Serves 1 · ¥1,280

    • Cook time 1 hr

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