Read the article: Young gizzard shad pressed with ginger, trough shell clam, cockle
Vinegared / hearty / closing / palate-cleanser / extra course
Odawara SAKANA CUISINE RYŌ
Kuchitori, or more precisely what used to be called "kuchitori-gawari," is a course that brings together small portions of items from the sea, the…
Hotel Gajoen Tokyo
This is an additional course. The shark fin is a signature piece built on Chinese technique. To soften it to the utmost, it is sealed for twenty-four…
Yoyogi, Four Seasons Taste Horikawa
The vinegared dish course is spiny lobster with jelly. Since spiny lobster already makes for a striking presentation, it is served on an eye-catching…
For the vinegared dish, we added caviar as the crowning garnish.
This is a small hot-pot course. For the aigamo duck (a cross between domestic and wild duck) stuffed with foie gras, foie gras is stuffed into the…
Ginza Tokinoniwa Ginza store
As an accompaniment to the shinogi, served as a palate-refresher between courses, this is herring roe and root vegetable pickle. Every year, from the…
For the appetizer, the deep-fried course, and the vinegared dish, we used peanuts, a specialty of Chiba Prefecture: raw peanuts in the appetizer's…
These are three sake-pairing dishes for new-style eel cuisine. For "Eel Hakata-Style," I personally love the combination of narazuke (sake-lees…
Serves 1 · ¥1,800
Cook time 40 min
This time, in keeping with our restaurant's theme of using many ingredients from Tōhoku and Hokkaido, I'd like to propose dishes using the seafood…
Serves 1 · ¥450
Cook time 1 hr
This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…
Serves 1 · ¥380
Cook time 1 hr
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 4 · ¥430
Cook time 30 min
Combining purple sea urchin with a rich egg-yolk soy sauce draws out a mellow depth of flavor.
Serves 4 · ¥1,400
Cook time 30 min
This is the shiizakana, an additional hearty course, from the collection of cold-cuisine techniques for beating the summer heat. For the chilled beef…
Serves 4 · ¥900
Cook time 1 hr
This is a vinegared dish (sunomono), continuing from the collection of cold-cuisine techniques for beating the summer heat. For the kombu-cured sweet…
Serves 1 · ¥1,418
Cook time 2 hr
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the theme of the technique of cold cuisine, this is a vinegared dish. For the eel and cucumber Hakata-style press, I took 'uzaku'—normally a…
Serves 1 · ¥419
Cook time 40 min
Tsukiji Tamura
This is the chilled bowl course. As preparation, the hamo has its belly bones removed and then undergoes honekiri, the bone-cutting technique — it is…
Omiya Fish Master
Inside are mirugai, akagai, and urui (a mountain vegetable related to hosta shoots). The mirugai is quickly grilled with sake and salt. The akagai is…
What we lay beneath the fugu wrapped in endive is the heart of a napa cabbage. As the weather turns cold it grows sweeter and takes on a different…
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the theme of cold cuisine, this is a chilled bowl dish. For the winter melon manju, I put soft-shelled turtle (suppon) inside a winter melon, in…
Serves 1 · ¥87
Cook time 2 hr
KKR Hotel Tokyo Japanese Restaurant Takehashi
In keeping with the theme of cold cuisine, I took a dish I myself would want to eat in summer, gave it a slight twist as a 'heat-relief dish,' and…
Serves 1 · ¥328
Cook time 30 min
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