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Japanese Chefs Recipes

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6 results

  • Sliced raw fish / sashimi / sashimi course

  • Read the article: Bigfin reef squid sake-simmered, blanched taro stem dressed with shiso, seared and blanched flounder

    Azabu Kadowaki (Michelin three stars, Japan 2026)

    Toshiya Kadowaki

    Bigfin reef squid sake-simmered, blanched taro stem dressed with shiso, seared and blanched flounder

    For the blanched taro stem dressed with shiso: I bruise the shiso and let it sit in water so the color doesn't change, then dress it right in front…

    • Opening appetizer
    • August
    • elegant

    • ¥780

    • Cook time 1 hr

  • Read the article: Crab and egg spinach roll, small kuruma prawn in a bonito-soy marinade, matsutake mushroom, kombu-cured, fried ginkgo nuts, pine-needle-style fried thin noodles

    Kansai Chefs Association

    Crab and egg spinach roll, small kuruma prawn in a bonito-soy marinade, matsutake mushroom, kombu-cured, fried ginkgo nuts, pine-needle-style fried thin noodles

    • Hors d'oeuvre
    • December
  • Read the article: Sea-ranched pufferfish sashimi

    Sea-ranched pufferfish sashimi

    The 'sea-ranched fugu' used in the sashimi preparation is of high quality, and there is really no inferiority compared to wild-caught fish. However…

    • Sliced raw fish / sashimi / sashimi course
    • February
  • Read the article: Sea bream, Japanese halfbeak, squid, and spiny lobster

    Fukushima Spa Resort Hawaiians

    Yoshiyuki Yanagisawa

    Sea bream, Japanese halfbeak, squid, and spiny lobster

    For the sashimi, we staged a theme around Kyokusui no En — the 'winding water banquet,' a Heian-era poetry party where wine cups floated down a…

    • Sliced raw fish / sashimi / sashimi course
    • Spring
  • Read the article: White Leek Pickled in Yuzu

    Kansai Chefs Association

    White Leek Pickled in Yuzu

    The white leek yuzu pickle is made the same way as (1): the leek is salt-boiled until about 70 percent cooked through, then, while still hot, pickled…

    • Sliced raw fish / sashimi / sashimi course
    • Winter
  • Read the article: Carrot in Kuzu Glaze, Sashimi Konnyaku, Kneaded Sesame Tofu

    Otemachi Tokyo Kaikan

    Carrot in Kuzu Glaze, Sashimi Konnyaku, Kneaded Sesame Tofu

    • Shojin cuisine / macrobiotic
    • Fall
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