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Japanese Chefs Recipes

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  • 渡邊三郎

  • Read the article: Turban shell with butterbur miso, udo simmered with red plum, chrysanthemum crab roll, Kazusa beef marinated in sweet white miso

    Chiba - The Inn of Filled Hearts Yoshiyume

    Turban shell with butterbur miso, udo simmered with red plum, chrysanthemum crab roll, Kazusa beef marinated in sweet white miso

    Starting with the appetizers. For the sazae with fuki miso, the sazae is prepared, simmered gently for a full day until tender, then topped with fuki…

    • Hors d'oeuvre
    • March
  • Read the article: Diamond-shaped shinjo

    Chiba - The Inn of Filled Hearts Yoshiyume

    Diamond-shaped shinjo

    This is a clear-soup course. Since it is March, mindful of the Doll Festival, I made a diamond-shaped shinjo inspired by diamond rice cakes. Of the…

    • Clear-soup course / clear soup
    • March
  • Read the article: Kombu-wrapped sea bream

    Chiba - The Inn of Filled Hearts Yoshiyume

    Kombu-wrapped sea bream

    A vinegared dish. For the sea bream matsumae, the sea bream is opened, lightly salted and firmed, then wrapped in sheets of sushi kombu to make a…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • March
  • Read the article: Spring cabbage with Hakata-style conger eel, king crab rolled in shredded egg, butterbur wrapped in yuba

    Chiba - The Inn of Filled Hearts Yoshiyume

    Spring cabbage with Hakata-style conger eel, king crab rolled in shredded egg, butterbur wrapped in yuba

    A simmered dish. For the spring cabbage hakata-style conger eel, since it is the delicious season for spring cabbage, conger eel simmered until…

    • Simmered / warm / steamed / combination-simmered
    • March
  • Read the article: Mochi ginkgo, shimeji and duck jibu-ni, manganji pepper stuffing, turban shell liver salad, and more

    Chiba - The Inn of Filled Hearts Yoshiyume

    Mochi ginkgo, shimeji and duck jibu-ni, manganji pepper stuffing, turban shell liver salad, and more

    The mochi ginkgo is made by cooking ginkgo nuts through, pressing them through a fine sieve, mixing them with glutinous rice flour, steaming, and…

    • Hors d'oeuvre
    • October
  • Read the article: Spiny lobster with karasumi, Spanish mackerel grilled with a white-miso and sake-lees coating

    Chiba - The Inn of Filled Hearts Yoshiyume

    Spiny lobster with karasumi, Spanish mackerel grilled with a white-miso and sake-lees coating

    This is a hearty course. For the spiny lobster with karasumi (bottarga), spiny lobster is boiled for about 12 minutes, the meat removed, seared in…

    • Vinegared / hearty / closing / palate-cleanser / extra course
  • Read the article: Colorful diced pumpkin, matsutake mock tofu, lily bulb chrysanthemum, autumn greens tōji-maki, shrimp in a turnip cup

    Chiba - The Inn of Filled Hearts Yoshiyume

    Colorful diced pumpkin, matsutake mock tofu, lily bulb chrysanthemum, autumn greens tōji-maki, shrimp in a turnip cup

    For the colorful diced pumpkin, the pumpkin is peeled, steamed, pressed through a fine sieve, and combined with egg yolk to adjust the flavor…

    • Simmered / warm / steamed / combination-simmered
    • October
  • Read the article: Momiji-yaki grilled Ise lobster, abalone and foie gras sandwich

    Chiba - The Inn of Filled Hearts Yoshiyume

    Momiji-yaki grilled Ise lobster, abalone and foie gras sandwich

    This is a grilled dish. For the momiji-yaki (grilled to evoke autumn foliage) Ise lobster, the lobster is boiled for about twelve minutes, and the…

    • Grilled dish
    • October
  • Read the article: Chrysanthemum pufferfish-milt tofu

    Chiba - The Inn of Filled Hearts Yoshiyume

    Chrysanthemum pufferfish-milt tofu

    The soup course is chrysanthemum pufferfish-milt tofu. We use pufferfish (fugu) milt, add tofu, milk, and egg white, scatter in blanched edible…

    • Clear-soup course / clear soup
    • October
  • Read the article: Crab hōsho-maki, sockeye salmon chrysanthemum roll, persimmon and pear ichimatsu

    Chiba - The Inn of Filled Hearts Yoshiyume

    Crab hōsho-maki, sockeye salmon chrysanthemum roll, persimmon and pear ichimatsu

    The crab hōsho-maki is made by steaming king crab, removing the meat and picking out the shell fragments, wrapping it in daikon to resemble folded…

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