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Japanese Chefs Recipes

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  • 清水拓耶

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  • Read the article: Grilled White Tilefish and Matsutake Roll, with Marinated Manganji Peppers

    Grilled White Tilefish and Matsutake Roll, with Marinated Manganji Peppers

    White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…

    • Kaiseki cuisine
    • October
    • striking

    • Serves 1 · ¥2,800

    • Cook time 30 min

  • Read the article: Ishikawa Taro Dumpling Wrapped Around Foie Gras, Deep-Fried in Rice Flour, with Swimming Crab and Chrysanthemum Sauce

    Ishikawa Taro Dumpling Wrapped Around Foie Gras, Deep-Fried in Rice Flour, with Swimming Crab and Chrysanthemum Sauce

    In honor of the Chrysanthemum Festival (Chōyō no Sekku) in September, I devised a vividly colored dish built around a delicate amber kuzu sauce made…

    • Kaiseki cuisine
    • October
    • striking

    • Serves 1 · ¥1,000

    • Cook time 40 min