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Japanese Chefs Recipes

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4 results

  • 櫻井誠二

  • Read the article: Yanagawa Eel and Foie Gras Grill, with Summer Vegetables

    Hakusantei

    Yanagawa Eel and Foie Gras Grill, with Summer Vegetables

    For the additional hearty course, ‘Yanagawa Eel and Foie Gras Grill, with Summer Vegetables,’ I pair foie gras with eel from Yanagawa City in Fukuoka…

    • Kaiseki cuisine
    • Summer
    • juicy

    • Serves 1 · ¥1,200

    • Cook time 1 hr

  • Read the article: Mekaja Vichyssoise-Style Winter Melon Surinagashi

    Hakusantei

    Mekaja Vichyssoise-Style Winter Melon Surinagashi

    This is the soup course. For ‘Mekaja Vichyssoise-Style Winter Melon Surinagashi,’ mekaja (Lingula anatina, a lamp-shell brachiopod) is a seafood…

    • Kaiseki cuisine
    • June
    • clean and refreshing

    • Serves 1 · ¥700

    • Cook time 2 hr

  • Read the article: Swimming crab amber aspic, Chinese razor clam wine-steamed with nori sauce, mantis shrimp aromatic grill, Ariake eel-goby confit, ganba pufferfish overnight-dried with seasoning sauce, Ariake Sea red jellyfish in Western-style sake-fragrant dressing, seasonal garnish

    Hakusantei

    Swimming crab amber aspic, Chinese razor clam wine-steamed with nori sauce, mantis shrimp aromatic grill, Ariake eel-goby confit, ganba pufferfish overnight-dried with seasoning sauce, Ariake Sea red jellyfish in Western-style sake-fragrant dressing, seasonal garnish

    First, the appetizer course. As dishes to accompany sake from the Ariake area, several pieces carry fairly strong flavors and aromas, making this a…

    • Kaiseki cuisine
    • June
    • clean and refreshing

    • Serves 1 · ¥1,500

    • Cook time 3 hr

  • Read the article: Sole kenchin-style fried roll, shrimp-stuffed mild long green pepper, shrimp and young ginger shoot roll, shrimp-head cracker, fig egg-yolk-batter fried

    Hakusantei

    Sole kenchin-style fried roll, shrimp-stuffed mild long green pepper, shrimp and young ginger shoot roll, shrimp-head cracker, fig egg-yolk-batter fried

    For the fried course, ‘Kutsuzoko Kenchin-Style Fried Roll’ uses sole as its main ingredient — a fish landed year-round locally, appearing in many…

    • Kaiseki cuisine
    • Summer
    • clean and refreshing

    • Serves 1 · ¥900

    • Cook time 1 hr

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