Vinegared / hearty / closing / palate-cleanser / extra course
Hotel Emion Tokyo Bay Japanese Restaurant Kai
The crossbred duck tataki for the extra sake-pairing course is also vacuum-sealed for cooking. Holding it just below the temperature at which protein…
Ginza Kasuga
For the horse mackerel with Kokura-style azuki and long mountain yam, the horse mackerel is filleted into three pieces and minced, combined with…
As for the Higo Cochin chicken in the vinegared dish, this is an extremely rare ingredient — even within Kumamoto, it's only available in Yamaga.
For the maezara (appetizer plate), I made three dishes, each using a distinctively flavored vinegar. As for the fugu nikogori, I set fugu skin into a…
Kagurazaka Uo Takumisen
This is a specialty course. The Ise lobster is cleaned and pan-seared in sake until half-cooked. The cockle is also shelled and pan-seared in sake…
¥540
Cook time 15 min
Nihonbashi Shin
Jun Okada
This is the vinegared course. For the snow crab hakata-style, we clean the crab and cut it to size. We quickly blanch the lettuce and layer it…
¥80
Cook time 1 hr
Kagurazaka Kurosu
This is Kaikyo Salmon Marinated in Shoyu-Koji. Here I use kurome, a seaweed harvested only at this time of year on the Kunisaki Peninsula in Oita…
Serves 1 · ¥300
Cook time 15 min
Ginza, local, Matsue flavors
This is the vinegared dish. For the tairagai, remove it from the shell and clean it, cut it, and sandwich it with bitter orange. Bakudaikai is a…
Kawasaki Japanese Cuisine Isawa
This is the vinegared dish. For the yellowtail and daikon, cut the yellowtail into small block-cut fillets, skewer with a metal skewer, salt lightly…
Yokohama Nadaman
A vinegared dish. For the sakura trout futami, since the fish is fatty and its flesh flakes apart easily, the trout is quick-blanched whole in the…
For the vinegared dish abalone steamed Matsumae-style, the abalone is prepped, topped with a round slice of daikon, sprinkled with sake, wrapped in…
For the black abalone, abalone and daikon are placed together in a vacuum-sealed bag and steamed as is. This creates what is essentially a…
Chicken Breast in Sesame Vinegar Dressing Sesame: 100g Wasanbon sugar: 20g Soy sauce: 2 tablespoons Kankyo-brand mirin: 10cc Egg yolks: 2 Salt: a…
Okunitama Shrine Wedding Hall
For the additional course's autumn salmon with mushroom ankake, the shabu-mochi is a bit firm on its own, but it's a quick-melting rice cake that's…
For the vinegared course's deep-fried fugu, I coat the pufferfish in potato starch and egg yolk and deep-fry it to a golden color, in a style named…
Ginza ALLDAY DINING NiKO GINZA
Ryo Inoue
This is the vinegared dish course. For the ayaika and kiwi in sparkling vinegar: steep rock sugar and kiwi in apple vinegar to make a kiwi-flavored…
¥600
Cook time 15 min
Omiya Fish Master
This is the pickles course. Takuan is used year-round, but it calls for careful attention at this point in the meal. If it's known that a guest has…
Karuizawa Present Resort Karuizawa
Takeharu Kadowaki
This is a supplementary course. For the Ise lobster with highland vegetables, the Ise lobster is first rinsed in sake-water, then lightly cured with…
Nadaman Guest House, Shinjuku
This is the accompanying course. This time, the base for the crab-shell grill is made from ebi-imo taro. We add white sauce and ground sesame to…
Koishikawa, Hitachi Ltd. Hakusankaku
This is the vinegared dish course. Summer vegetables are used in the king crab nanban-zuke. The nanban vinegar is made from 5.5 gō of dashi, 1 gō of…
The three-color tofu with kimizu, the quickly simmered shrimp, and the shiitake sakura fish-paste dumpling were finished to look charming.
Last is the simmered dish. For the tender-simmered octopus, thoroughly remove the sliminess from the octopus, wash it, and tenderize it by pounding…
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