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Japanese Chefs Recipes

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6 results

  • 松田久雄

  • Read the article: Walnut tofu, whelk with vinegar-miso, sea cucumber intestines, savory egg parcel, rolled cured salmon, jellied small abalone, bottarga with daikon, aromatic deep-fried tiger prawn

    Walnut tofu, whelk with vinegar-miso, sea cucumber intestines, savory egg parcel, rolled cured salmon, jellied small abalone, bottarga with daikon, aromatic deep-fried tiger prawn

    The appetizer course begins with walnut tofu. We roast the walnuts, puree them, thin the paste with kombu dashi, and knead in sake, Yoshino kuzu…

    • Hors d'oeuvre
    • December

    • Serves 100 · ¥920

    • Cook time 1 hr

  • Read the article: Baked Apple, Tsugaru-Style

    Baked Apple, Tsugaru-Style

    This is a shiizakana, an additional hearty course. For the apple Tsugaru-style, we hollow out an apple and fill it with scallop, mochi, and shimeji…

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

    • ¥325

    • Cook time 1 days

  • Read the article: Smoked Rosy Seabass, Yuan-Style Grill, Stuffed Dried Persimmon, Beef Loin Miso-Koji Grill

    Smoked Rosy Seabass, Yuan-Style Grill, Stuffed Dried Persimmon, Beef Loin Miso-Koji Grill

    This is the grilled hassun course. For the smoked rosy seabass, grilled yuan-style, we fillet it into three pieces and cut it to the desired size. We…

    • Grilled dish
    • December

    • ¥1,630

    • Cook time 2 hr

  • Read the article: Steamed Turnip with Pufferfish Milt and Silver Sauce

    Steamed Turnip with Pufferfish Milt and Silver Sauce

    As it's the cold December season, we begin with a hot dish: steamed turnip topped with fugu milt and a silver sauce. We place grilled fugu milt over…

    • Simmered / warm / steamed / combination-simmered
    • December

    • ¥450

    • Cook time 30 min

  • Read the article: Whole Daikon Soup-Simmered, Lotus Root Hiryōzu, Herring with Kombu

    Whole Daikon Soup-Simmered, Lotus Root Hiryōzu, Herring with Kombu

    The simmered course is whole daikon soup-simmered. We peel the whole daikon into a fan shape, rehydrate it, and simmer it with chicken fat, fried…

    • Simmered / warm / steamed / combination-simmered
    • December

    • Serves 30 · ¥170

    • Cook time 1 days

  • Read the article: Seared tilefish, arrowhead-root mochi shaped like a leaf

    Seared tilefish, arrowhead-root mochi shaped like a leaf

    The soup course is finished as a clear seafood broth. For the arrowhead-tuber mochi shaped like a leaf, we grate the arrowhead tuber and combine it…

    • Kaiseki cuisine
    • December

    • Serves 30 · ¥375

    • Cook time 30 min

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