Japanese Chefs Recipes

  • ABOUT

    • What is Japanese Chefs Recipes?

    • Operating Organization

    • Membership types

    • Membership registration process

    • FAQ

  • SEARCH

  • PICKUP

    • Professional Basics

    • This professional technique

    • Food Development Lab

    • Gibier × Japanese cuisine

    • Top Chef Selection ~Pioneers~

    • This work I want to convey

    • The ABCs of Dashi

    • The ABCs of Preparation

  • COURSE

    • Yayoi (March)

    • Uzuki (April)

    • Satsuki (May)

    • Minazuki (June)

    • Fumizuki (July)

    • Hazuki (August)

    • Nagatsuki (September)

    • Kannazuki (October)

    • Shimotsuki (November)

    • Shiwasu (December)

    • Mutsuki (January)

    • Kisaragi (February)

  • CHEFS

  • SIGN UP

  • LOG IN

  • Banner
  • Banner
  • Banner
  • Banner

Find recipes

Advanced search

Sign up

  • MY PAGE
  • How to stop/change membership fee payment
  • Terms of Service
  • Privacy Policy
  • Operating Organization
  • Disclosure based on the Specified Commercial Transactions Act
  • FAQ
Japanese Chefs Recipes

© Japanese Chefs Recipes. All rights reserved

  • Home

  • SEARCH

SEARCH

Filters

Keyword
Chef1
Browse all chefs
Pickup
Ingredient
Season
Dish Type
Style
Cost
Cooking Time
Servings
10 results

  • Katsuya Shimizu

  • Read the article: Long-arm shrimp with tomato jelly and a shiso flower-spike garnish, dressed with a fish-roe dressing, fig simmered with sweet miso, gourd-shaped cheese and egg, Kai-style cold-smoked salmon sushi roll, Brussels sprouts stuffed with crab, seared early-summer sesame tofu

    Katsuya Shimizu

    Long-arm shrimp with tomato jelly and a shiso flower-spike garnish, dressed with a fish-roe dressing, fig simmered with sweet miso, gourd-shaped cheese and egg, Kai-style cold-smoked salmon sushi roll, Brussels sprouts stuffed with crab, seared early-summer sesame tofu

    This is the appetizer course. For the long-arm shrimp with tomato jelly and shiso flower spike garnish, since long-arm shrimp are in season and…

    • Hors d'oeuvre
    • June

    • ¥80

    • Cook time 1 hr

  • Read the article: Yamanashi corn pureed soup, lotus root dumpling, Fuji Sakura pork, tender-simmered

    Katsuya Shimizu

    Yamanashi corn pureed soup, lotus root dumpling, Fuji Sakura pork, tender-simmered

    This is a clear-soup course. As for the Yamanashi corn surinagashi, corn is exceptionally delicious in Yamanashi in June and July — so much is…

    • Clear-soup course / clear soup
    • June

    • ¥250

    • Cook time 1 hr

  • Read the article: Charcoal-grilled Koshu wagyu, Kamo eggplant oranda-ni, fig furofuki

    Katsuya Shimizu

    Charcoal-grilled Koshu wagyu, Kamo eggplant oranda-ni, fig furofuki

    For the charcoal-grilled Koshu wagyu: to bring out the quality of Koshu wagyu, a specialty of the prefecture, I simply grilled it over charcoal…

    • Grilled dish
    • August

    • ¥1,058

    • Cook time 30 min

  • Read the article: Seared Ise Spiny Lobster, Ise Spiny Lobster Bisque

    Katsuya Shimizu

    Seared Ise Spiny Lobster, Ise Spiny Lobster Bisque

    This is the additional hearty course. For the Ise spiny lobster bisque, I use the lobster heads to make a Western-style Américaine sauce. It's…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • June

    • ¥250

    • Cook time 1 hr

  • Read the article: Koshu Wagyu Beef Wasabi Roll

    Katsuya Shimizu

    Koshu Wagyu Beef Wasabi Roll

    • Grilled dish
    • June

    • ¥800

    • Cook time 30 min

  • Read the article: High-heat steamed spiny lobster, black abalone damashi-ni

    Katsuya Shimizu

    High-heat steamed spiny lobster, black abalone damashi-ni

    For the high-heat steamed spiny lobster: live spiny lobster is already delicious enough on its own, so I simply split it in half, sprinkled it with…

    • Simmered / warm / steamed / combination-simmered
    • August

    • ¥2,958

    • Cook time 15 min

  • Read the article: Baby sweetfish deep-fried live, two-color croquettes

    Katsuya Shimizu

    Baby sweetfish deep-fried live, two-color croquettes

    This is the fried dish course. For the two-color croquettes, I make the croquettes with foie gras and anchovy, seasoned so they can be eaten with…

    • Deep-fried dish / fried dish
    • June

    • ¥200

    • Cook time 1 hr

  • Read the article: Seared Fuji-no-suke, a Yamanashi-brand salmon, Narusawa-village corn tamajime, fifteen-grain okowa

    Katsuya Shimizu

    Seared Fuji-no-suke, a Yamanashi-brand salmon, Narusawa-village corn tamajime, fifteen-grain okowa

    For the Narusawa-village corn tamajime: in Yamanashi prefecture, where I work, this is the season when sweet, delicious corn is harvested, so rather…

    • Simmered / warm / steamed / combination-simmered
    • August

    • ¥418

    • Cook time 20 min

  • Read the article: Softshell turtle medicinal soup

    Katsuya Shimizu

    Softshell turtle medicinal soup

    This is the softshell turtle medicinal soup. It isn't widely known, but wild softshell turtle (suppon) is caught around Lake Kawaguchi from spring…

    • Clear-soup course / clear soup
    • August

    • ¥550

    • Cook time 20 min

  • Read the article: Koshu simmered abalone, pumpkin steamed glutinous rice

    Katsuya Shimizu

    Koshu simmered abalone, pumpkin steamed glutinous rice

    This is the palate-refresher course (shinogi). For the Koshu nigai and pumpkin okowa, since Yamanashi is also famous for kabocha squash, I made the…

    • Rice course
    • June
Sort
10results