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Japanese Chefs Recipes

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4 results

  • 岩波暁

  • Read the article: Splendid alfonsino mago-chazuke

    Kamogawa Ryokan Nakaya

    Splendid alfonsino mago-chazuke

    This is the rice course, devised with the presentation in mind. Kinmedai mago-chazuke was finished under the concepts of "nostalgic" and "gentle." It…

    • Kaiseki cuisine
    • Spring
    • lingering finish

    • Serves 1 · ¥700

    • Cook time 30 min

  • Read the article: Spanish mackerel namerō

    Kamogawa Ryokan Nakaya

    Spanish mackerel namerō

    This is a dish devised as a substitute for the sashimi course, with the presentation carefully considered. Sawara namerō (a minced raw-fish dish…

    • Kaiseki cuisine
    • Spring
    • elegant

    • Serves 1 · ¥500

    • Cook time 30 min

  • Read the article: Spiny lobster simmered in the shell

    Kamogawa Ryokan Nakaya

    Spiny lobster simmered in the shell

    This is a simmered dish built around the presentation. Spiny lobster simmered in its own shell was given a bold, high-impact plating under the…

    • Kaiseki cuisine
    • Spring
    • hearty and satisfying

    • Serves 1 · ¥1,200

    • Cook time 1 hr

  • Read the article: Turban shell, grilled in the shell

    Kamogawa Ryokan Nakaya

    Turban shell, grilled in the shell

    This is a grilled dish designed with the presentation in mind. Turban shell tsubo-yaki (grilled in the shell) expresses old-fashioned "nostalgia."…

    • Kaiseki cuisine
    • Spring
    • elegant

    • Serves 1 · ¥450

    • Cook time 30 min

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