Deep-fried dish / fried dish
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…
The New Okura, Yokohama
Toru Kato
The last course is the fried dish. For the hagi-style shinjo wrapped around a soft-poached egg, deep-fried, we combine Japanese mountain yam with…
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…
Serves 1 · ¥1,000
Cook time 40 min
This is the fried course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Toji-Style Yuba-Wrapped Deep-Fried Eel" takes sauce-grilled eel…
Serves 1 · ¥1,500
Cook time 40 min
Nearly 80% of the guests at my workplace come from overseas. Guests rarely ask us for eel, but I came up with four eel dishes that feel distinctly…
Serves 1 · ¥450
Cook time 15 min
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…
Serves 1 · ¥550
Cook time 10 min
This is a fried dish, from the themes of a heat-relief dish for summer and the technique of cold cuisine. For the hamo (pike conger eel) cracker, I…
Serves 1 · ¥330
Cook time 30 min
This is a dish built around the theme "sauces chosen by color," or ways of expressing color. This one is a fried course (agemono). For the abalone…
Serves 1 · ¥1,200
Cook time 4 hr
This was developed under the theme "a sauce with presence." For this fried course, I combined sweetfish fried until fragrant in rice flour with a…
Serves 1 · ¥700
Cook time 40 min
Kagawa, Kotohira Grand Hotel Sakura no Sho
Kazutaka Yamaguchi
This is the fried course, created through creative work with bamboo shoot. Drawing on Kagawa Prefecture's local cuisine, I slice the base section of…
Serves 1 · ¥850
Cook time 1 hr
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