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Japanese Chefs Recipes

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4 results

  • 栗原功吉

  • Read the article: Sea Bream Grilled with Western Vegetables

    Toranomon/Toranomon Hills Lucy's

    Sea Bream Grilled with Western Vegetables

    This is an introduction to a grilled dish using sea bream. For the sea bream grilled with Western vegetables, since sea bream past its season after…

    • Kaiseki cuisine
    • Spring
    • hearty and satisfying

    • Serves 1 · ¥2,050

    • Cook time 30 min

  • Read the article: Hanabira Daikon Platter

    Toranomon/Toranomon Hills Lucy's

    Hanabira Daikon Platter

    For this development, I chose sakura-dai, a spring ingredient. This is a sashimi course. April is when sea bream is at its best, so I thought serving…

    • Kaiseki cuisine
    • Spring
    • elegant

    • Serves 1 · ¥3,012

    • Cook time 30 min

  • Read the article: Sakura-dai Sawani-wan

    Toranomon/Toranomon Hills Lucy's

    Sakura-dai Sawani-wan

    This makes use of a spring ingredient — this time, sakura-dai, a cherry-blossom-season sea bream. This is a clear-soup course. For the sakura-dai…

    • Kaiseki cuisine
    • Spring
    • fresh and dewy

    • Serves 1 · ¥595

    • Cook time 20 min

  • Read the article: Sea Bream Milt Kan and Sake-Simmered Sea Bream and Bamboo Shoot

    Toranomon/Toranomon Hills Lucy's

    Sea Bream Milt Kan and Sake-Simmered Sea Bream and Bamboo Shoot

    This makes use of sea bream milt. I myself love fishing, and sea bream is a special ingredient — good to catch and good to eat. Its seasons are…

    • Kaiseki cuisine
    • Spring
    • clean and refreshing

    • Serves 1 · ¥1,000

    • Cook time 1 hr

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