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Japanese Chefs Recipes

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2 results

  • Shotaro Noguchi

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  • Read the article: Matsuba Crab, Raw Sea Urchin, Wakame, with Tosa-Vinegar Jelly

    Nishiazabu Noguchi

    Shotaro Noguchi

    Matsuba Crab, Raw Sea Urchin, Wakame, with Tosa-Vinegar Jelly

    The elegant sweetness distinctive to snow crab, the rich creaminess of raw sea urchin, and the refreshing sea aroma of wakame are brought together…

    • Kaiseki cuisine
    • Winter
    • fresh and dewy

    • Serves 1 · ¥1,000

    • Cook time 40 min

  • Read the article: Turnip and Duck Jibu-ni

    Nishiazabu Noguchi

    Shotaro Noguchi

    Turnip and Duck Jibu-ni

    This is a dish we've served since our restaurant's opening, out of my wish to 'preserve the excellent dishes that have existed since long ago.' It's…

    • Kaiseki cuisine
    • Fall
    • juicy

    • Serves 1 · ¥800

    • Cook time 2 hr