Simmered / warm / steamed / combination-simmered
For the simmered course, the deep-sea shrimp has a softer texture than Ise lobster and a delicious sweetness, so I've been fond of using it lately. I…
For the simmered course's ray and seven-color vegetables simmered together, rather than reconstituting the dried ray at room temperature, I place it…
Ginza Yukicho
For No. 3, the new-style tumble-simmered ebi-imo — after steaming the ebi-imo, I quickly deep-fry just the surface with no coating so it doesn't lose…
Karuizawa Present Resort Karuizawa
Takeharu Kadowaki
For the tabletop hot-pot course, since Karuizawa turns quite cold by November, I designed it to be enjoyed warming up over a small individual pot…
I plated the simmered course boldly, in the style of an autumnal arrangement, as though gathered together by the wind. For the Ise lobster steamed in…
Tsukiji Fish Market Seafood
For the yatsugashira taro, sweetly simmered, I use a rich stock made from grilled conger eel bones as the base for it. Every December I hear head…
Tsukiji Fish Market Seafood
This is the simmered course. For the stingray fin, whole-simmered with mountain vegetables, I salt-rub the raw stingray fin, rinse it thoroughly…
Hitotsubashi Josui Hall "Hashihantei"
This is the simmered course: gourd-shaped vegetables, sweetly simmered. Each vegetable is simmered separately in its own pot — daikon with…
The simmered dish is ebi-imo, cod milt (kumoko), and maki-grade prawns, each simmered separately to absorb the seasoning. It's not on the menu, but…
The simmered dish is daikon and shrimp tree-ring roll. The daikon is peeled into a thin continuous sheet, spread with shrimp paste, and rolled around…
Finally, the warm dish course is lily bulb kanoko-mushi. Ground fish paste is combined with foie gras stuffed inside; the lily bulb is carved neatly…
As a substitute for the simmered course, since it's November, I made it into a hot pot: salmon and vegetable individual hot pot, sake-lees style. Raw…
Tadahito Yumoto
The simmered dish is a three-color tofu of carrot, buckwheat flour, and matcha. For the carrot, I used one that had been laid in snow so its…
For the simmered course's simmered tuna and turnip: turnip is normally simmered in a dashi made with chicken fat, but this time I used tuna back fat…
What I'd really recommend from the takiawase is the mibuna, chrysanthemum petal, and salted whale skin in a light, broth-based simmered dish. It's…
Ginza Kasuga
Takao Shimada
This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…
With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…
Kioicho auspicious
For the mochi-kujira — a fatty, gelatinous cut of whale prized for its chewy texture — and daikon, we used minke whale. Because the skin peels away…
Ginza Mizuho Securities Ginza Club
For the simmered-dish course's softshell turtle wrapped in millet fu, I boil the millet fu, cut it small, press it through a sieve, and combine it…
Tsukiji, Tsukiji Honganji Japanese Restaurant Shisui
This is the ohira (the hira bowl course). It's a simmered dish, but I avoid over-garnishing it, and rather than cutting for a pretty finish, I cut in…
¥60
Cook time 40 min
Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
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