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Japanese Chefs Recipes

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3 results

  • Toshitaka Nakano

  • Read the article: Lily Bulb Manjū with Suppon Poured In, Chrysanthemum-Style, Plum Flesh

    FREE

    Ginza "Japanese Cuisine Juko" (formerly Michelin one star, Tokyo 2021)

    Toshitaka Nakano

    Lily Bulb Manjū with Suppon Poured In, Chrysanthemum-Style, Plum Flesh

    For the simmered-soup course, the softshell turtle lily bulb manjū gets a chewy texture and more substance by adding a little mochi flour to the lily…

    • Kaiseki cuisine
    • Fall
    • hearty and satisfying

    • Serves 1 · ¥500

    • Cook time 10 min

  • Read the article: Roe-bearing sweetfish stuffed and steamed, water pepper, fish-bone crackers, lotus root

    Ginza "Japanese Cuisine Juko" (formerly Michelin one star, Tokyo 2021)

    Toshitaka Nakano

    Roe-bearing sweetfish stuffed and steamed, water pepper, fish-bone crackers, lotus root

    For the additional course, rather than the standard grilled preparation, I bone the sweetfish, restuff it with lotus root, and steam it back into its…

    • Kaiseki cuisine
    • Summer
    • elegant

    • Serves 1 · ¥865

    • Cook time 15 min

  • Read the article: Ise lobster shell-simmered, turnip sauce, bottarga kōsen

    Ginza "Japanese Cuisine Juko" (formerly Michelin one star, Tokyo 2021)

    Toshitaka Nakano

    Ise lobster shell-simmered, turnip sauce, bottarga kōsen

    For the additional course, I use a whole Ise lobster, gorgeously and extravagantly. I express the image of 'brocade autumn' -- yellow maple leaves…

    • Kaiseki cuisine
    • Fall
    • juicy

    • Serves 1 · ¥2,020

    • Cook time 20 min

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