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Japanese Chefs Recipes

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4 results

  • 平澤一利

  • Read the article: Three-aroma grilled horse mackerel

    Yokohama Japanese Cuisine Hashigoya

    Three-aroma grilled horse mackerel

    This is a grilled dish I devised around the theme of new ways of serving seafood. For the Horse Mackerel Sanka-yaki, 'sanga-yaki' — written with the…

    • Kaiseki cuisine
    • Summer
    • vivid

    • Serves 1 · ¥700

    • Cook time 40 min

  • Read the article: Whitebait and cheese kakiage

    Yokohama Japanese Cuisine Hashigoya

    Whitebait and cheese kakiage

    As a way of serving seafood, since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using Kanagawa…

    • Kaiseki cuisine
    • Summer
    • texture

    • Serves 1 · ¥430

    • Cook time 30 min

  • Read the article: Conger Eel Shirayaki, Hakata-Style Pressed

    Yokohama Japanese Cuisine Hashigoya

    Conger Eel Shirayaki, Hakata-Style Pressed

    I proposed this as a way of serving seafood, using Kanagawa ingredients while exploring the prefecture's local cuisine. This is a vinegared dish. For…

    • Kaiseki cuisine
    • Summer
    • clean and refreshing

    • Serves 1 · ¥550

    • Cook time 40 min

  • Read the article: Barracuda steamed with chopped tofu and vegetables

    Yokohama Japanese Cuisine Hashigoya

    Barracuda steamed with chopped tofu and vegetables

    This is a devised way of serving seafood. Since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using…

    • Kaiseki cuisine
    • Summer
    • thickness

    • Serves 1 · ¥550

    • Cook time 30 min

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