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Japanese Chefs Recipes

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4 results

  • 渡部建

  • Read the article: 'Whale' — whale throat cartilage (Onagawa's traditional food culture: 'Whale')

    FREE

    Metropolitan Sendai

    'Whale' — whale throat cartilage (Onagawa's traditional food culture: 'Whale')

    This is the appetizer course. Taking as its theme the 'whale culture' rooted in Onagawa, a town on the eastern side of Miyagi Prefecture, I hoped…

    • Kaiseki cuisine
    • Winter
    • clean and refreshing

    • Serves 1 · ¥398

    • Cook time 2 days

  • Read the article: Steamed and simmered shark fin (Kesennuma's traditional food culture: 'Shark')

    Metropolitan Sendai

    Steamed and simmered shark fin (Kesennuma's traditional food culture: 'Shark')

    This is the simmered dish. Taking as its theme 'shark,' the food culture of Kesennuma City — Japan's top producer of shark fin — I've proposed this…

    • Kaiseki cuisine
    • Winter
    • concentrated flavor

    • Serves 1 · ¥987

    • Cook time 2 days

  • Read the article: Sanriku Shiogama 'Higashimono' sekihan rice balls (Shiogama's traditional food culture: 'Tuna')

    Metropolitan Sendai

    Sanriku Shiogama 'Higashimono' sekihan rice balls (Shiogama's traditional food culture: 'Tuna')

    This is the shiizakana course, a hearty side dish. Sanriku Shiogama 'Higashimono' Sekihan Rice Balls let guests sample fresh bigeye tuna caught at…

    • Kaiseki cuisine
    • Winter
    • aji-hen (a flavor twist partway through the meal)

    • Serves 1 · ¥557

    • Cook time 1 days

  • Read the article: Oyster miso, tilefish hiryōzu-style deep-fry (Ishinomaki's traditional food culture: 'Oyster')

    Metropolitan Sendai

    Oyster miso, tilefish hiryōzu-style deep-fry (Ishinomaki's traditional food culture: 'Oyster')

    This is the fried course. I took up oysters from Ishinomaki City, where oyster farming has long been thriving. In Ishinomaki, oysters are farmed in…

    • Kaiseki cuisine
    • Winter
    • juicy

    • Serves 1 · ¥436

    • Cook time 1 days

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