Sweets / dessert / fruit
For the dessert (mizumono) course, the mango is from Miyazaki.
With the three-color nagaimo roll in shirozake sauce, the difficulty lies in the thickness: keeping enough of the nagaimo's crisp, crunchy texture…
For the skin of the uguisu soba manjū, we mix soba flour with milk. It's something like a slightly sweet, rich buckwheat dough, but the affinity…
This time I thought up winter-oriented desserts with a free approach. December inevitably brings a strong Christmas image to mind, but since this is…
Yoshiharu Kasai
This is the sweet course. Dusting the soft, chilled sweet red-bean jelly with matcha mixed with sugar, toasted sesame, and the like gives it a…
Sendai Unagi Taketei Main Branch
This is the fruit course. The wooden molds used to shape refined wagashi confections are extremely precise — there are only six craftsmen in all of…
Hideo Kase
This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn. The azuki beans used…
Japanese Restaurant Uogetsu
Hiroyuki Naito
This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn. For the kurumi-yaki…
The theme was "sauce," and drawing on Western recipes as reference too, I tried to come up with a sauce that's simple and doesn't overpower the…
Serves 2 · ¥500
Cook time 30 min
Under the theme of 'sauce,' I tried to come up with a simple sauce that wouldn't overpower the ingredients. This time it's a steamed dish. Steamed…
Serves 2 · ¥800
Cook time 1 hr
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