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Japanese Chefs Recipes

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7 results

  • Grilled dish

  • Read the article: Ezo Deer Cutlet

    MUTO Sendagaya

    Ezo Deer Cutlet

    Ezo deer cutlet is a dish that lets you serve venison — meat that's difficult to cook properly — deliciously and without failure. I cleanly remove…

    • Kaiseki cuisine
    • Winter
    • hearty and satisfying

    • ¥515

    • Cook time 15 min

  • Read the article: Salmon Yaki-zuke and Salmon Milt

    Niigata Ryotei Ichishime

    Yuki Takahashi

    Salmon Yaki-zuke and Salmon Milt

    A modern take on regional cuisine Original regional dish: salmon yaki-zuke Wanting to preserve the 'deliciousness' handed down since long ago for a…

    • Kaiseki cuisine
    • Winter
    • striking

    • Serves 4 · ¥320

    • Cook time 1 hr

  • Read the article: Seaside-style grilled abalone

    Waketokuyama

    Hiromitsu Nozaki

    Seaside-style grilled abalone

    • Kaiseki cuisine
  • Read the article: Butterfish, Miso Yuan-Style Grill

    Tokyo Airport Restaurant

    Butterfish, Miso Yuan-Style Grill

    The grilled dish is butterfish miso yuan-yaki. When yuan-yaki is made from butterfish in the ordinary way, it tends to turn out tough, so the yuan…

    • Grilled dish
    • February

    • Serves 5 · ¥2,000

    • Cook time 1 hr

  • Read the article: Koji-Grilled Trout

    Shiki Yuzen Edo

    Koji-Grilled Trout

    For the koji-grilled trout: rinse the cherry salmon, fillet it into three pieces, season it lightly with salt, marinate it in a three-way equal…

    • Kaiseki cuisine
    • Spring
  • Read the article: Sake-grilled tilefish

    Ginza Fukuju (Michelin two stars, Japan 2026)

    Katsuhiro Onodera

    Sake-grilled tilefish

    For the grilled course, I wanted a way of presenting it with more impact than other restaurants, so instead of an ordinary konro brazier I use an…

    • Grilled dish
    • Winter
  • Read the article: Tilefish grilled and finished with a sake-soy glaze, smoked-grilled abalone and sea urchin

    Tilefish grilled and finished with a sake-soy glaze, smoked-grilled abalone and sea urchin

    Next is the grilled course. For the smoked-grilled abalone and sea urchin, aluminum foil is laid down and topped with cherry-wood smoking chips, with…

    • Grilled dish
    • January
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