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Japanese Chefs Recipes

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6 results

  • 土井伸良

  • Read the article: 'Kinki' Lightly Simmered — from Abashiri, Hokkaido

    'Kinki' Lightly Simmered — from Abashiri, Hokkaido

    This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…

    • Kaiseki cuisine
    • June
    • elegant

    • Serves 1 · ¥1,300

    • Cook time 30 min

  • Read the article: Nori-Fried Sarufutsu Scallops with Bottarga

    Nori-Fried Sarufutsu Scallops with Bottarga

    Grand Exiv Nasu-Shirakawa, where I currently work, is the only facility in the Tōhoku region within our group, and we build our menus around locally…

    • Deep-fried dish / fried dish
    • July

    • Serves 1 · ¥550

    • Cook time 10 min

  • Read the article: Hairy Crab and New Lotus Root, Molded and Oven-Baked (Funka Bay, Hokkaido)

    Hairy Crab and New Lotus Root, Molded and Oven-Baked (Funka Bay, Hokkaido)

    From the proposal of dishes using the seafood that represents Hokkaido in early summer, this is the grilled course (yakizakana). For the hairy crab…

    • Kaiseki cuisine
    • June
    • mild and clean-tasting

    • Serves 1 · ¥1,200

    • Cook time 30 min

  • Read the article: 'Kasube' Aspic (from Wakkanai, Hokkaido)

    'Kasube' Aspic (from Wakkanai, Hokkaido)

    This time, in keeping with our restaurant's theme of using many ingredients from Tōhoku and Hokkaido, I'd like to propose dishes using the seafood…

    • Kaiseki cuisine
    • June
    • mild and clean-tasting

    • Serves 1 · ¥450

    • Cook time 1 hr

  • Read the article: Tokishirazu Ruibe-Zuke from Nemuro, Hokkaido, with Miso-Cheese Tofu

    Tokishirazu Ruibe-Zuke from Nemuro, Hokkaido, with Miso-Cheese Tofu

    This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…

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

    • Serves 1 · ¥380

    • Cook time 1 hr

  • Read the article: Flash-Fried Botan Shrimp in Salt-Kōji Marinade (Funka Bay, Hokkaido)

    Flash-Fried Botan Shrimp in Salt-Kōji Marinade (Funka Bay, Hokkaido)

    Grand Exiv Nasu-Shirakawa, where I currently work, is the only facility in the Tōhoku region within our group, and we build our menus around locally…

    • Kaiseki cuisine
    • June
    • elegant

    • Serves 4 · ¥430

    • Cook time 30 min

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