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Japanese Chefs Recipes

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8 results

  • 成瀬光暢

  • Read the article: Edamame Tofu, Corn Surinagashi, Abalone Steamed with Sake, Kuruma Prawn

    KKR Hotel Tokyo Japanese Restaurant Takehashi

    Edamame Tofu, Corn Surinagashi, Abalone Steamed with Sake, Kuruma Prawn

    Wanting guests to enjoy the aroma of July's seasonal ingredients through a variety of soup courses, I made this dish using summer vegetables just…

    • Kaiseki cuisine
    • Summer
    • clean and refreshing

    • Serves 1 · ¥520

    • Cook time 2 hr

  • Read the article: Suppon rice-flour dumpling in julienned-vegetable broth

    KKR Hotel Tokyo Japanese Restaurant Takehashi

    Suppon rice-flour dumpling in julienned-vegetable broth

    This is 'Shiratama Dumpling in Sawani-Style Broth.' I wanted to express the aroma of July's seasonal ingredients through a soup course. After the…

    • Kaiseki cuisine
    • Summer
    • concentrated flavor

    • Serves 1 · ¥375

    • Cook time 2 hr

  • Read the article: Pike conger stuffed with sea urchin, lightly coated in kudzu starch

    KKR Hotel Tokyo Japanese Restaurant Takehashi

    Pike conger stuffed with sea urchin, lightly coated in kudzu starch

    For 'Hamo Stuffed with Sea Urchin, Yoshino-Style,' the hamo (pike conger eel) is bone-scored, and sea urchin is stuffed into the scored meat to serve…

    • Kaiseki cuisine
    • Summer
    • fresh and dewy

    • Serves 1 · ¥455

    • Cook time 1 hr

  • Read the article: Sweetfish and taro-stem roll, somen noodle soup

    KKR Hotel Tokyo Japanese Restaurant Takehashi

    Sweetfish and taro-stem roll, somen noodle soup

    I aimed to let guests enjoy the aromas of summer, especially July's seasonal ingredients, through a variety of soup courses. This soup course is Ayu…

    • Kaiseki cuisine
    • Summer
    • rich and full-bodied

    • Serves 1 · ¥300

    • Cook time 40 min

  • Read the article: Eel and Cucumber, Hakata-Style Pressed

    KKR Hotel Tokyo Japanese Restaurant Takehashi

    Eel and Cucumber, Hakata-Style Pressed

    From the theme of the technique of cold cuisine, this is a vinegared dish. For the eel and cucumber Hakata-style press, I took 'uzaku'—normally a…

    • Kaiseki cuisine
    • June
    • light and clean-tasting

    • Serves 1 · ¥419

    • Cook time 40 min

  • Read the article: Winter Melon Manju, Topped with Soft-Shelled Turtle Dashi Jelly

    KKR Hotel Tokyo Japanese Restaurant Takehashi

    Winter Melon Manju, Topped with Soft-Shelled Turtle Dashi Jelly

    From the theme of cold cuisine, this is a chilled bowl dish. For the winter melon manju, I put soft-shelled turtle (suppon) inside a winter melon, in…

    • Kaiseki cuisine
    • June
    • striking

    • Serves 1 · ¥87

    • Cook time 2 hr

  • Read the article: Abalone Somen

    KKR Hotel Tokyo Japanese Restaurant Takehashi

    Abalone Somen

    From the themes of a heat-relief dish for summer and cold cuisine, this is an appetizer. For the abalone somen, since abalone prices have been rising…

    • Kaiseki cuisine
    • June
    • cute

    • Serves 1 · ¥358

    • Cook time 1 hr

  • Read the article: Herring and Eggplant

    KKR Hotel Tokyo Japanese Restaurant Takehashi

    Herring and Eggplant

    In keeping with the theme of cold cuisine, I took a dish I myself would want to eat in summer, gave it a slight twist as a 'heat-relief dish,' and…

    • Kaiseki cuisine
    • June
    • crisp and refreshing

    • Serves 1 · ¥328

    • Cook time 30 min

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