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Japanese Chefs Recipes

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12 results

  • Ryosuke Ito

  • Read the article: Seiko Crab Cold Dish

    Nihon ryori Ensui

    Ryosuke Ito

    Seiko Crab Cold Dish

    We have guests enjoy the deliciousness of in-season seiko crab in a light, refreshing way as an appetizer, with crab vinegar jelly. In the course…

    • Kaiseki cuisine
    • Winter
    • fresh and dewy

    • Serves 1 · ¥2,000

    • Cook time 4 hr

  • Read the article: Steamed Abalone, Lotus Root Mochi, Baby Mustard Greens

    Nihon ryori Ensui

    Ryosuke Ito

    Steamed Abalone, Lotus Root Mochi, Baby Mustard Greens

    By steaming the abalone with absolutely no seasoning at all, I concentrate the umami the ingredient naturally has. I shave katsuobushi right in front…

    • Clear-soup course / clear soup
    • Winter
    • clarity

    • Serves 1 · ¥1,500

    • Cook time 10 min

  • Read the article: Seiko Crab, Grilled in the Shell

    Nihon ryori Ensui

    Ryosuke Ito

    Seiko Crab, Grilled in the Shell

    The deliciousness of the seasonal Seiko crab is served in the course as an appetizer with a refresh…

    • Kaiseki cuisine
    • Winter
    • hearty and satisfying

    • Serves 1 · ¥2,000

    • Cook time 10 min

  • Read the article: Japanese Chestnut Ice Cream

    Nihon ryori Ensui

    Ryosuke Ito

    Japanese Chestnut Ice Cream

    I make a very fragrant house-made vanilla ice cream using Tasmanian vanilla beans, on the advice of a French chef, and combine it with seasonal…

    • Sweets / dessert / fruit
    • Winter
    • clean and refreshing

    • Serves 1 · ¥500

    • Cook time 30 min

  • Read the article: Sudachi Soba: Soba, Sudachi

    Nihon ryori Ensui

    Ryosuke Ito

    Sudachi Soba: Soba, Sudachi

    The sudachi soba is hand-made using buckwheat flour from the Shirakami Mountains, decorated attractively with slices of sudachi, and served in a…

    • Rice course
    • Fall
    • fresh and dewy

    • Serves 1 · ¥300

    • Cook time 1 hr

  • Read the article: Tazuru Farm Shōgoin Turnip

    Nihon ryori Ensui

    Ryosuke Ito

    Tazuru Farm Shōgoin Turnip

    For the Tazuru Farm Shōgoin turnip, I peel it with a thicker cut and simmer it down slowly with no seasoning added at all, drawing out the gentle…

    • Hors d'oeuvre
    • Winter
    • concentrated flavor

    • Serves 1 · ¥250

    • Cook time 1 hr

  • Read the article: Waguri chestnut ice cream

    Nihon ryori Ensui

    Ryosuke Ito

    Waguri chestnut ice cream

    A fragrant homemade vanilla ice cream made using Tasmanian vanilla beans, created under the guidance…

    • Serves 1 · ¥500

    • Cook time 30 min

  • Read the article: Steamed abalone, lotus root mochi, uguisuna mini turnips

    Nihon ryori Ensui

    Ryosuke Ito

    Steamed abalone, lotus root mochi, uguisuna mini turnips

    The umami of abalone, concentrated by steaming it without any added seasonings.

    • Serves 1 · ¥1,500

    • Cook time 10 min

  • Read the article: Seikogani snow crab korayaki

    Nihon ryori Ensui

    Ryosuke Ito

    Seikogani snow crab korayaki

    Welcoming the season with the deliciousness of snow crab served in two different ways: as an…

    • Serves 1 · ¥2,000

    • Cook time 10 min

  • Read the article: Sudachi soba Soba, sudachi

    Nihon ryori Ensui

    Ryosuke Ito

    Sudachi soba Soba, sudachi

    Hand-cut soba noodles made with soba flour from the Shirakami Sanchi region, served in small…

    • Serves 1 · ¥300

    • Cook time 1 hr

  • Read the article: Tazuru Farm Shogoin turnip

    Nihon ryori Ensui

    Ryosuke Ito

    Tazuru Farm Shogoin turnip

    Thickly peeling the Tazuru Farm Shogoin turnip and carefully stuffing it without any added…

    • Serves 1 · ¥250

    • Cook time 1 hr

  • Read the article: Seikogani snow crab reisai

    Nihon ryori Ensui

    Ryosuke Ito

    Seikogani snow crab reisai

    Welcoming the season with the deliciousness of snow crab served in two different ways: as an…

    • Serves 1 · ¥2,000

    • Cook time 4 hr

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