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Japanese Chefs Recipes

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4 results

  • 杉村憲太

  • Read the article: Giant Pacific octopus grilled and steeped in dashi

    Shibuya ENEOS Taijuso

    Giant Pacific octopus grilled and steeped in dashi

    This is an appetizer built around the theme of new ways of serving seafood. For the Giant Pacific Octopus Yaki-hitashi, octopus is usually served as…

    • Kaiseki cuisine
    • Summer
    • fresh and dewy

    • Serves 1 · ¥460

    • Cook time 1 hr

  • Read the article: Aromatic Grilled Sea Bass

    Shibuya ENEOS Taijuso

    Aromatic Grilled Sea Bass

    This is a grilled dish. Sea bass is delicious this time of year, so I used it. For the Aromatic Grilled Sea Bass, after filleting the sea bass into…

    • Kaiseki cuisine
    • Summer
    • hearty and satisfying

    • Serves 1 · ¥690

    • Cook time 1 hr

  • Read the article: Scallop Ganmodoki, Curry-Flavored

    Shibuya ENEOS Taijuso

    Scallop Ganmodoki, Curry-Flavored

    This is the simmered course, another new way of serving seafood. For the Scallop Ganmodoki, Curry-Flavored, I took a hint from seafood curry and…

    • Simmered / warm / steamed / combination-simmered
    • Summer
    • lingering finish

    • Serves 1 · ¥485

    • Cook time 40 min

  • Read the article: Seared bluefin medium fatty tuna cured in miso, threeline grunt blanched and stuffed with myoga, kombu-cured whiting with okra topped with grated mountain yam

    Shibuya ENEOS Taijuso

    Seared bluefin medium fatty tuna cured in miso, threeline grunt blanched and stuffed with myoga, kombu-cured whiting with okra topped with grated mountain yam

    This is a sashimi course built around the idea of new ways of serving seafood. Rather than simply serving it as plain sashimi, I've added one or two…

    • Kaiseki cuisine
    • Summer
    • fresh and dewy

    • Serves 1 · ¥1,380

    • Cook time 3 hr

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