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Japanese Chefs Recipes

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4 results

  • 吉岩大志

  • Read the article: Butter tea tofu — ice-cellar style

    Fussa Japanese restaurant Kourakuen

    Butter tea tofu — ice-cellar style

    This is an appetizer course from a set of Japanese dishes built around black tea. (Black tea, 50 g: ¥1,200.) I made 'butter tea,' as drunk in Tibet…

    • Kaiseki cuisine
    • Spring
    • striking

    • Serves 9 · ¥40

    • Cook time 40 min

  • Read the article: Beef Short Rib Simmered in Sweet Tea, Topped with Strained Runner Bean Purée

    Fussa Japanese restaurant Kourakuen

    Beef Short Rib Simmered in Sweet Tea, Topped with Strained Runner Bean Purée

    This is a simmered dish made with sweet tea. (Sweet tea, 60g: 650 yen.) For Beef Short Rib Simmered in Sweet Tea, I built the simmering liquid on the…

    • Kaiseki cuisine
    • Spring
    • juicy

    • Serves 3 · ¥1,000

    • Cook time 2 hr

  • Read the article: Heshiko Jasmine Tea Chazuke

    Fussa Japanese restaurant Kourakuen

    Heshiko Jasmine Tea Chazuke

    This is a rice-course dish developed using jasmine tea. (Jasmine tea, 30g: 350 yen.) For Heshiko Jasmine Tea Chazuke, I used heshiko, mackerel cured…

    • Kaiseki cuisine
    • Spring
    • concentrated flavor

    • Serves 1 · ¥350

    • Cook time 30 min

  • Read the article: Washi-Paper-Baked Herbal Tea Soup

    Fussa Japanese restaurant Kourakuen

    Washi-Paper-Baked Herbal Tea Soup

    For 'Washi-Paper-Baked Herbal Tea Soup,' I treated caffeine-free herbal tea as a dashi drawn with tea. I built it into a soup together with sea…

    • Kaiseki cuisine
    • Spring
    • concentrated flavor

    • Serves 1 · ¥650

    • Cook time 1 hr

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