Japanese Chefs Recipes

  • ABOUT

    • What is Japanese Chefs Recipes?

    • Operating Organization

    • Membership types

    • Membership registration process

    • FAQ

  • SEARCH

  • PICKUP

    • Professional Basics

    • This professional technique

    • Food Development Lab

    • Gibier × Japanese cuisine

    • Top Chef Selection ~Pioneers~

    • This work I want to convey

    • The ABCs of Dashi

    • The ABCs of Preparation

  • COURSE

    • Yayoi (March)

    • Uzuki (April)

    • Satsuki (May)

    • Minazuki (June)

    • Fumizuki (July)

    • Hazuki (August)

    • Nagatsuki (September)

    • Kannazuki (October)

    • Shimotsuki (November)

    • Shiwasu (December)

    • Mutsuki (January)

    • Kisaragi (February)

  • CHEFS

  • SIGN UP

  • LOG IN

  • Banner
  • Banner
  • Banner
  • Banner

Find recipes

Advanced search

Sign up

  • MY PAGE
  • How to stop/change membership fee payment
  • Terms of Service
  • Privacy Policy
  • Operating Organization
  • Disclosure based on the Specified Commercial Transactions Act
  • FAQ
Japanese Chefs Recipes

© Japanese Chefs Recipes. All rights reserved

  • Home

  • SEARCH

SEARCH

Filters

Keyword
Chef1
Browse all chefs
Pickup
Ingredient
Season
Dish Type
Style
Cost
Cooking Time
Servings
8 results

  • Kazutaka Yamaguchi

  • Read the article: “Husband-and-wife tofu” and kintoki carrot, surinagashi-style

    Kagawa, Kotohira Grand Hotel Sakura no Sho

    Kazutaka Yamaguchi

    “Husband-and-wife tofu” and kintoki carrot, surinagashi-style

    This time, I made a winter dish using three-year-old farmed pufferfish from the Seto Inland Sea, the king of winter seafood, prepared with a method…

    • Kaiseki cuisine
    • Winter
    • creamy

    • Serves 3 · ¥1,500

    • Cook time 2 hr

  • Read the article: Three-year fugu, thin-sliced sashimi winter vegetable roll

    Kagawa, Kotohira Grand Hotel Sakura no Sho

    Kazutaka Yamaguchi

    Three-year fugu, thin-sliced sashimi winter vegetable roll

    This sashimi course is only possible thanks to fugu in season. For the Three-Year Fugu Usu-zukuri with Winter Vegetable Roll, the thin-sliced sashimi…

    • Kaiseki cuisine
    • Winter
    • hearty and satisfying

    • Serves 3 · ¥2,300

    • Cook time 1 hr

  • Read the article: Three-Year Fugu, Kombu-Cured and Steamed with Ginjo Sake

    Kagawa, Kotohira Grand Hotel Sakura no Sho

    Kazutaka Yamaguchi

    Three-Year Fugu, Kombu-Cured and Steamed with Ginjo Sake

    Making use of winter ingredients, this is a dish for three-year fugu at its peak season. This is a steamed dish. For the Three-Year Fugu Kombu-Cured…

    • Kaiseki cuisine
    • Winter
    • hearty and satisfying

    • Serves 3 · ¥2,500

    • Cook time 1 hr

  • Read the article: Three-year fugu, three sesame-fragrant preparations: salt-grilled outer skin (teppi) with scallion, shichimi-grilled inner skin (mikawa), and sansho-grilled middle membrane (tōtōmi)

    Kagawa, Kotohira Grand Hotel Sakura no Sho

    Kazutaka Yamaguchi

    Three-year fugu, three sesame-fragrant preparations: salt-grilled outer skin (teppi) with scallion, shichimi-grilled inner skin (mikawa), and sansho-grilled middle membrane (tōtōmi)

    This time, I prepared a winter dish using three-year Seto Inland Sea fugu, the king of winter's seafood, with cooking methods matched to the season…

    • Kaiseki cuisine
    • Winter
    • hearty and satisfying

    • Serves 3 · ¥600

    • Cook time 1 hr

  • Read the article: Matsuyama Sea Bream Chimaki

    Kagawa, Kotohira Grand Hotel Sakura no Sho

    Kazutaka Yamaguchi

    Matsuyama Sea Bream Chimaki

    This is the rice course, created through creative work with bamboo shoot. Matsuyama sea bream rice is a dish that pairs sea bream caught in the Seto…

    • Kaiseki cuisine
    • March
    • Gosekku (the Five Seasonal Festivals)

    • Serves 3 · ¥2,240

    • Cook time 5 hr

  • Read the article: Bamboo Shoot and Wakame in the Form of the Naruto Whirlpools

    Kagawa, Kotohira Grand Hotel Sakura no Sho

    Kazutaka Yamaguchi

    Bamboo Shoot and Wakame in the Form of the Naruto Whirlpools

    A dish born from creative work with bamboo shoot. With the arrival of spring, ingredients across Shikoku come into season, enjoyed with cooking…

    • Kaiseki cuisine
    • March

    • Serves 1 · ¥1,040

    • Cook time 40 min

  • Read the article: Country-Style Bamboo Shoot Tempura, Koya-Dofu Tempura, Kintoki Bean Kakiage

    Kagawa, Kotohira Grand Hotel Sakura no Sho

    Kazutaka Yamaguchi

    Country-Style Bamboo Shoot Tempura, Koya-Dofu Tempura, Kintoki Bean Kakiage

    This is the fried course, created through creative work with bamboo shoot. Drawing on Kagawa Prefecture's local cuisine, I slice the base section of…

    • Kaiseki cuisine
    • March
    • traditional

    • Serves 1 · ¥850

    • Cook time 1 hr

  • Read the article: Charcoal-Grilled and Fried Kosandake Bamboo, Five Sake-Lees Sauces Made with Tosazuru Sake Lees from Kochi Prefecture

    Kagawa, Kotohira Grand Hotel Sakura no Sho

    Kazutaka Yamaguchi

    Charcoal-Grilled and Fried Kosandake Bamboo, Five Sake-Lees Sauces Made with Tosazuru Sake Lees from Kochi Prefecture

    A dish born from creative work with bamboo shoot. With the arrival of spring, ingredients across Shikoku come into season, enjoyed with cooking…

    • Kaiseki cuisine
    • March
    • cute

    • Serves 1 · ¥1,050

    • Cook time 1 hr

Sort
8results