Clear-soup course / clear soup
Ginza Inaba
You can enjoy two flavors in a single soup bowl. One is a flavor combining vegetables and asari clams. I roast butterbur sprouts and udo at 100°C for…
Serves 1 · ¥580
Cook time 30 min
Tokyo Airport Restaurant
For the clear-soup course's grilled eggplant pureed soup, this time I deep-fried the eggplant in oil and peeled it so the color wouldn't fade, but I…
Rakantei
For the clear-soup course's potato and clam: shaping it like a clam is a bit tricky, but it's easy if you first form it like a rice ball and then…
Tsukiji, Tsukiji Honganji Japanese Restaurant Shisui
This is the rice bowl course. For the yuba rice porridge, the rice goes into the pot starting from cold water; once it comes to a boil, stir it in a…
¥120
Cook time 50 min
Ginza Noki
Katsuhiko Honda
This is the clear soup course. Alongside hamo, okoze is another delicious summer fish. Its broth is very good, and I think it also works well made as…
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
For the soup course, the avocado ripple-pattern tofu (sazanami-dōfu) is made by peeling and slicing avocado, soaking it in trehalose solution for…
The simmered soup bowl course is prepared turtle-style. For the turtle shinjo, the turtle — called maru in the kitchen — is dressed and broken down;…
Ginza Kappo Risen
The softshell turtle and corn tofu in the soup course is a corn tofu with softshell turtle meat as its core, to be enjoyed with softshell turtle…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…
