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Japanese Chefs Recipes

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4 results

  • 高塚譲

  • Read the article: Sweetfish simmered with sansho, trout-salmon asparagus roll, sweet potato simmered in lemon, paprika twisted roll, egg tofu wrapped in a twisted cloth shape and stuffed with sea urchin, abalone steamed with sake

    Ikenohata and Yushima fan

    Sweetfish simmered with sansho, trout-salmon asparagus roll, sweet potato simmered in lemon, paprika twisted roll, egg tofu wrapped in a twisted cloth shape and stuffed with sea urchin, abalone steamed with sake

    This is an assorted platter. For the overall presentation, I created a bonkei (tray landscape) themed 'An Angler on the Rocks.' I placed driftwood on…

    • Kaiseki cuisine
    • July

    • ¥2,500

    • Cook time 4 hr

  • Read the article: Beltfish stuffed roll

    Ikenohata and Yushima fan

    Beltfish stuffed roll

    This is the grilled course, along with a haran-kiri (aspidistra-leaf cutwork) display. Haran-kiri is the craft of carving haran leaves as if cutting…

    • Grilled dish
    • July

    • ¥1,300

    • Cook time 1 hr

  • Read the article: Shredded egg crepe parcel, conger eel and dried gourd roll, okra, round baby carrots

    Ikenohata and Yushima fan

    Shredded egg crepe parcel, conger eel and dried gourd roll, okra, round baby carrots

    This is the simmered course, along with a haran-kiri display: aspidistra-leaf cutwork. The layout of the haran leaf is the same as before, but this…

    • Kaiseki cuisine
    • July

    • ¥800

    • Cook time 1 hr

  • Read the article: Polka-Dot Squid, Scallop, Chestnut, and Carrot Steamed in Bamboo Sheath

    Ikenohata and Yushima fan

    Polka-Dot Squid, Scallop, Chestnut, and Carrot Steamed in Bamboo Sheath

    This is the vinegared course and rice. For the polka-dot squid, I mince golden cuttlefish (mongō-ika) into a raw paste and color it vividly with…

    • Kaiseki cuisine
    • July

    • ¥1,000

    • Cook time 1 hr

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