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Japanese Chefs Recipes

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4 results

  • Atsunari Hasebe

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  • Read the article: Dōman-Gani, Taro Manjū

    Hamamatsu "Seirin"

    Atsunari Hasebe

    Dōman-Gani, Taro Manjū

    So that the flavor of Dōman crab -- said to be a phantom crab -- comes through firmly, I wrap the crab meat in taro that's been pressed through a…

    • Kaiseki cuisine
    • Winter
    • thickness
  • Read the article: Fugu soup

    Hamamatsu "Seirin"

    Atsunari Hasebe

    Fugu soup

    We fully draw out the umami of fugu bones unique to this season, and pair it with miso for guests to enjoy.

    • Kaiseki cuisine
    • Winter
    • concentrated flavor
  • Read the article: Taro manju

    Hamamatsu "Seirin"

    Atsunari Hasebe

    Taro manju

    Chef : Atsunari Hasebe(Seirin Owner-chef) Ingredients: <> Pureed taro･･･60 g Doman mud crab meat･･･…

  • Read the article: Fuku tojiru soup

    Hamamatsu "Seirin"

    Atsunari Hasebe

    Fuku tojiru soup

    Ingredients: <> Fugu pufferfish scraps (bony bits leftover after filleting)･･･100 g Napa cabbage･･･…