Vinegared / hearty / closing / palate-cleanser / extra course
Yonemura
This is the vinegared course. The young chicken tenderloin is tossed with the crab from the appetizer course and topped with shiro-zu dressing…
Ajikobo Suisen
This is a vinegared dish. For the kuruma prawn Ohara-gi bundles, the prawns are steeped in a light sweet vinegar, combined with Japanese spikenard…
Akasaka Shozan
This is the tomezakana course (a hearty dish that marks the meal's turn toward its close). Records state that monkfish flesh was eaten by tracing the…
Aoyama Hana-Michou
Next is the meat course. For the beef and lotus root butter-ponzu grill, the butter ponzu is made by reducing ponzu, adding butter and sugar, and…
Last is the vinegared course. Sea bream salad-style uses two kinds of fish: red sea bream and longtailed red snapper. The longtailed red snapper has…
Ryo Yamagami
This is a summer-vegetable vinegar-steeped dish. For the fresh lotus root pickled with plum: I roughly chop fresh lotus root, boil it, and then…
We made grilled-and-steeped shellfish. The ingredients are trough shell clam, scallop, and surf clam. They are rinsed in water, grilled, steeped in a…
Ginza Tokinoniwa Ginza store
The simmered dish is white miso takiawase. For the Ise lobster, one portion is dusted with kuzu starch and simmered directly in the miso, while…
Akasaka Shozan
I show off the bamboo shoot's growth rings, hence 'tree-ring bamboo shoot.' I reconstitute a bamboo shoot that had been preserved in rice bran…
For the last course, the vinegared dish is a three-color milt roll — I used milt as the core and wrapped it in tai surimi in three colors: white…
Ginza Kasuga
Takao Shimada
This time it's a vinegared dish, but at our restaurant we don't force a sunomono course into every menu — we serve it within the sakizuke, the…
Shibaura Kaiseki "Peony"
For the celebratory dish of fortune milt with sprouting greens: I line the vessel with kuzu-thickened ponzu, pour tiger pufferfish milt over it, and…
Otemachi Tokyo Kaikan
This is the Tale of the Aromatic Fish course. These days, it seems pure wild ayu can no longer be obtained. For young ayu three-color sushi, small…
¥1,850
Cook time 1 days
Ginza Hikari
This is the vinegared dish. For the icefish, we line them up one by one on a bamboo sushi mat and blanch them in sugar water. I was taught long ago…
Makuhari Hotel The Manhattan Japanese Restaurant Origin
A vinegared course. The abalone in this layered abalone, crab, and cucumber dish is also sous-vide cooked. It is held in water at 65°C for thirty…
For the vinegared dish, the vinegar-simmered ayu (sweetfish): split it along the back only, without splitting the head. Remove the ayu's central…
This is a vinegared dish. Spring is the season when shellfish are at their best, so I steeped hon-mirugai, a large clam similar to geoduck, together…
This is the vinegared course. For the snow crab wrapped hosho-style, I salt-boil the crab, remove the meat, take out the cartilage, and wrap the crab…
Yanagibashi Kameseirou
This is the palate-changer course. For snow crab kinshi-age, we cut Meikuin potatoes into fine strands, soak them well, blanch them with gardenia…
Ginza Tokinoniwa Ginza store
The third dish, ankō tomo-ae, is made by giving the monkfish skin and fillet meat — the willow-leaf-shaped cut — a firm, quick blanch, then dressing…
For the seared shellfish marinated in oil, remove the shellfish from their shells, rinse them, and sear them directly over an open flame until…
Kansai Chefs Association
For the vinegared dish, I made a Hakata-style arrangement of steamed and mashed scallop, fresh Suizenji nori, a rare freshwater alga, set with…
Showing 24 of 424
