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Japanese Chefs Recipes

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4 results

  • Suda Dai

  • Read the article: Akashi sea bream, spring-haze steamed

    Kobe Ginsuiso Choraku

    Suda Dai

    Akashi sea bream, spring-haze steamed

    This is a warm dish timed to the season when the cherry blossoms open. As for the Akashi tai harugasumi-mushi, this is normally a dish made with…

    • Kaiseki cuisine
    • Spring
    • texture

    • Serves 1 · ¥900

    • Cook time 30 min

  • Read the article: Akashi octopus cherry-simmered, icefish cherry-blossom sushi, warm-smoked salmon and papaya, broad bean grilled with bottarga powder, bamboo shoot, simmered abalone

    Kobe Ginsuiso Choraku

    Suda Dai

    Akashi octopus cherry-simmered, icefish cherry-blossom sushi, warm-smoked salmon and papaya, broad bean grilled with bottarga powder, bamboo shoot, simmered abalone

    This time, this is a dish meant to be enjoyed around the time the first cherry blossoms are announced to be opening. This is the tray course. We…

    • Kaiseki cuisine
    • Spring
    • evocative charm

    • Serves 1 · ¥700

    • Cook time 1 hr

  • Read the article: Sea bream roe deep-fried in egg-yolk batter

    Kobe Ginsuiso Choraku

    Suda Dai

    Sea bream roe deep-fried in egg-yolk batter

    From Hyogo cuisine for the cherry-blossom season, this is the deep-fried course. For the sea bream roe kimi-age, since the flesh of the Akashi tai is…

    • Kaiseki cuisine
    • Spring
    • pairs well with sake

    • Serves 1 · ¥700

    • Cook time 1 hr

  • Read the article: White miso broth, spring color layering, glossy simmered Tamba shiitake

    Kobe Ginsuiso Choraku

    Suda Dai

    White miso broth, spring color layering, glossy simmered Tamba shiitake

    This is a simmered-ingredients soup course timed to the opening of the cherry blossoms. By using three colors of gluten cake in the soup -- mugwort…

    • Kaiseki cuisine
    • Spring
    • vivid

    • Serves 1 · ¥250

    • Cook time 30 min

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