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Japanese Chefs Recipes

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4 results

  • 金子隆一

  • Read the article: Aromatic Steamed Eel with Rice Oil

    Ginza, Ginza Inaba

    Aromatic Steamed Eel with Rice Oil

    I've approached umami as richness = fat, for a new, refreshingly summery aroma and flavor, and a new combination of ingredients. The steamed dish is…

    • Kaiseki cuisine
    • Summer
    • juicy

    • ¥700

    • Cook time 30 min

  • Read the article: Hamo Abura-Shimo Sashimi, Water Spinach, and Powdered Soy Sauce

    Ginza, Ginza Inaba

    Hamo Abura-Shimo Sashimi, Water Spinach, and Powdered Soy Sauce

    As a way of serving seafood, I devised a new combination of refreshingly summery aromas, flavors, and ingredients. Also, thinking of umami's richness…

    • Kaiseki cuisine
    • Summer
    • fresh and dewy

    • Serves 1 · ¥500

    • Cook time 30 min

  • Read the article: Ayu Namerou with Finger Lime

    Ginza, Ginza Inaba

    Ayu Namerou with Finger Lime

    I devised this dish as a new way of serving seafood. My focus is on a new, refreshingly summery aroma and flavor, and a new combination of…

    • Kaiseki cuisine
    • Summer
    • clarity

    • Serves 1 · ¥450

    • Cook time 30 min

  • Read the article: Sea bass pureed soup, potage-style

    Ginza, Ginza Inaba

    Sea bass pureed soup, potage-style

    As a new way of serving seafood, I've approached umami as richness = fat, so all four dishes I developed in this series incorporate added fat. This…

    • Kaiseki cuisine
    • Summer
    • hearty and satisfying

    • Serves 1 · ¥400

    • Cook time 30 min

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