Opening appetizer
The New Okura, Yokohama
Toru Kato
The layered uni yuba roll is made by wrapping steamed uni in shiso leaf, stacking about five of these, and wrapping the stack in taguri-yuba…
Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…
Saimaki prawn hakusen-age is meant to evoke a spring haze. I think saimaki prawns are best without much knife work, deep-fried quickly in high-heat…
The Japanese common squid with seared liver dressing is essentially a shiokara. I came up with it after a guest with weak teeth told me they couldn't…
This is starter five (Suo-Oshima). Suo-Oshima, known as 'the Hawaii of Japan,' enjoys a fine climate, and it is said that virtually any fish can be…
Noboru Yamamoto
This is the appetizer course. For the kombu-cured yagara, it's best to slice it into thick fillets before curing it between sheets of kombu. The…
For the spinach matsumae-oshi (a kombu-pressed preparation), we first blanch the spinach, soak it in a light seasoned dashi for about twenty minutes…
This is summer fugu sliced in two layers. We are a fugu specialty restaurant, so we use fugu year-round. Right now happens to be the season we serve…
First is the appetizer course. For the u-no-hana-ae, the ingredients are kinko (dried sea cucumber), kohada (juvenile gizzard shad, prized for…
First is the appetizer course. The Late-Autumn Bounty is served in a hollowed-out yuzu shell with persimmon, a rare freshwater alga, ginkgo nuts in…
Uenoikenohata Kaien-tei
Kagurazaka Restaurant Maki
This mackerel sushi would be called deutzia-flower sushi if it were a spring dish, but since it's an autumn dish this time, I named it pampas-grass…
This is eelpout (genge) set in an autumn-brocade aspic. Genge is a fish with soft, watery flesh, so it is a bit tricky to fillet. Here, we filleted…
This is smoked Irako conger eel. Irako conger eel is a very fatty fish. It is marinated in sake, soy sauce, and red sake, lightly air-dried, then…
As for the spiny lobster marinated in soy sauce: in Kamogawa, spiny lobsters weighing around 100g come ashore, and since they're inexpensive at about…
As for the appetizer course's whale tofu: Wada-machi in Chiba (now merged into Minamibōsō City) is home to one of the few whaling bases still…
Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…
This appetizer of three bivalves rolled in wakame — ark shell, surf clam, and cockle — has each shellfish cleaned and patted dry, then rolled in…
For the salt-steamed abalone, I lay daikon over the abalone and steam it with salt. I also pair it with sea urchin that has been marinated in Saikyo…
For u-no-hana-iri, I season the okara with dashi in which asari clams and wakegi (a type of scallion) have been simmered, but the key is to parch the…
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