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Japanese Chefs Recipes

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4 results

  • 高嶋智士

  • Read the article: Bamboo shoot manjū, baby octopus rice cracker, two-color icefish fritters

    Kamogawa Ryokan Kichimu

    Bamboo shoot manjū, baby octopus rice cracker, two-color icefish fritters

    This is a deep-fried dish designed with the presentation in mind. The bamboo shoot manjū uses a butterbur-sprout sauce to bring out the "faintly…

    • Kaiseki cuisine
    • Spring
    • fresh and dewy

    • Serves 1 · ¥400

    • Cook time 1 hr

  • Read the article: Spanish mackerel and turnip

    Kamogawa Ryokan Kichimu

    Spanish mackerel and turnip

    This is a steamed dish. Sawara and turnip is a dish where, on top of the elegant sweetness of sawara — a fish with no unpleasant edge to its flavor —…

    • Kaiseki cuisine
    • Spring
    • fresh and dewy

    • Serves 1 · ¥600

    • Cook time 2 hr

  • Read the article: Spring baby sea bream grilled with a rapeseed-blossom glaze, fat greenling grilled with sansho leaf

    Kamogawa Ryokan Kichimu

    Spring baby sea bream grilled with a rapeseed-blossom glaze, fat greenling grilled with sansho leaf

    I pictured the beautiful April season at the restaurant where I work in Chiba, with cherry blossoms and rapeseed flowers in full bloom, and expressed…

    • Kaiseki cuisine
    • Spring
    • fresh and dewy

    • Serves 1 · ¥1,000

    • Cook time 1 hr

  • Read the article: Clam shinjo

    Kamogawa Ryokan Kichimu

    Clam shinjo

    I pictured the beautiful April season at the restaurant where I work in Chiba, with cherry blossoms and rapeseed flowers in full bloom, and expressed…

    • Kaiseki cuisine
    • Spring
    • fresh and dewy

    • Serves 1 · ¥400

    • Cook time 1 hr

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