Opening appetizer
For the softshell turtle miso, what I really wanted to use instead of long green onion was Kujukuri's "umikko-negi" (literally "child-of-the-sea"…
Fresh Jellyfish Set in Jelly Gelatin powder: 8g Powdered agar: 3g Fresh jellyfish: 50g Bonito dashi, using chicken stock: 300cc Vinegar: 60cc Mirin:…
The appetizer is whiting achara-ae. Whiting pressed with a thin sheet of kombu, persimmon soaked in a light standing brine, mitsuba blanched briefly…
The avocado and salmon roll is a simple dish, but it comes in handy for last-minute menu changes. Scallop can be used in place of the salmon, and…
The delicately steamed egg custard is normally served after the appetizer course — served warm at this time of year, and chilled in summer. The egg…
Uenoikenohata Kaien-tei
For the appetizer of clam steamed sticky rice with a konowata drizzle, we soak glutinous rice in kombu dashi before steaming it, then, while it's…
Shirauo kimi-ni is quickly simmered in happō dashi (all-purpose seasoned dashi) just before serving.
For the appetizer, nagaimo somen-style, I blanch the nagaimo briefly so its sliminess comes off cleanly. As for the saimaki shrimp, since even the…
As for the small sea bream and swimming crab in aromatic marinade, I lightly blanch the skin of the sea bream so no rawness lingers in the mouth — a…
Shibaura Kaiseki "Peony"
For the amuse-bouche's seven herbs and walnuts dressed in Fuku Ginjō sake-lees pickle, the dressing combines ginjō sake lees with a small amount of…
The appetizer is thin-sliced taro with fuki and konoko. The technique for the taro and konoko is one I learned some time ago; it's delicious paired…
Odawara SAKANA CUISINE RYŌ
For the appetizer course's mugwort terrine, I use only the leaf portion of the mugwort, boiling it with a little wood-ash lye added. I was taught…
Odawara SAKANA CUISINE RYŌ
For the crab yamabuki, we use Japanese spider crab that is often landed in Sagami Bay. The tart Okinawan citrus used to keep the loquat from…
Omiya Fish Master
Now for the explanation of the meal course. First, the sashimi course. For the adjusted vinegar, I make a two-part vinegar with seven parts rice…
Tsuburano Shinjuku Gyoen branch
For the appetizer's eggshell jelly in a bird's nest, we hollow out an eggshell, soak it, and boil it to guard against food poisoning. It is served…
Mukojima/Chiyoda restaurant
This is an appetizer course. For the summer warabi pickled in soy sauce, we buy warabi in bulk during summer when it is inexpensive, wash it, drain…
Kagurazaka Uo Takumisen
This is the appetizer (sakizuke) course. For the whiting chimaki-style sushi, rolled in the style of a bamboo-leaf-wrapped rice dumpling, instead of…
Starter six (Yanai, Hikari, Omijima) uses shellfish caught in the Seto Inland Sea and the Sea of Japan.
This is appetizer one (Nagato). Speaking of Yamaguchi, one thinks of tiger puffer from Shimonoseki, but from the end of January into February, purple…
Kawasaki Japanese Cuisine Shunsai Nishiya
Masaru Nagano
This is an appetizer. For the yuba tofu, the firmness varies depending on the concentration of the soy milk, so the key is judging that balance as…
Yoshiharu Kasai
Starting with the aperitif. For the plum wine cocktail, any store-bought plum wine will do. It is mixed with liqueur or rum. Adding citrus such as…
Tsukiji, Shin-Miura Main Branch
The sayori and rapeseed-blossom nagaimo roll is made by putting sayori and rapeseed blossom inside, but in winter it can be interesting to substitute…
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