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Japanese Chefs Recipes

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6 results

  • Sashimi course

  • Read the article: Walnut Tofu

    Ginza Fukuju (Michelin two stars, Japan 2026)

    Katsuhiro Onodera

    Walnut Tofu

    The walnut tofu served in a lidded bowl is a variation on a milk-and-kudzu confection from the Mineoka region of Chiba. On a double-ring gas burner…

    • Tea-ceremony kaiseki
    • Winter
  • Read the article: Sea Bream Kombu-Cured, Layered with Salt-Cured Roe

    Tokyo Airport Restaurant

    Sea Bream Kombu-Cured, Layered with Salt-Cured Roe

    The sashimi course is sea bream kombu-jime layered with shio-ko. We don't want to make guests do the work of dipping into a small cup to eat, so…

    • Sashimi course
    • February

    • Serves 5 · ¥1,000

    • Cook time 1 hr

  • Read the article: Sheet Jellyfish with Shuto Dressing

    Azabu Kadowaki (Michelin three stars, Japan 2026)

    Toshiya Kadowaki

    Sheet Jellyfish with Shuto Dressing

    This is a tsubotsubo dish. In tea-ceremony cuisine, tsubotsubo is served to convey the meaning "I'd like to get closer to you" or "I'd like to become…

    • Opening appetizer
    • August
    • clean and refreshing

    • ¥150

    • Cook time 30 min

  • Read the article: Red-and-White Persimmon Namasu

    Tokyo Airport Restaurant

    Red-and-White Persimmon Namasu

    This is a small deep-bowl side dish. For the red-and-white persimmon namasu, the carrot and daikon are prepared in the style of persimmon namasu and…

    • Tea-ceremony kaiseki
    • February

    • Serves 5 · ¥500

    • Cook time 1 hr

  • Read the article: Sea Bream

    Ginza Fukuju (Michelin two stars, Japan 2026)

    Katsuhiro Onodera

    Sea Bream

    For the sashimi course, November at our restaurant usually means more fugu (pufferfish), but for guests who don't care for fugu we serve sea bream…

    • Tea-ceremony kaiseki
    • Winter
  • Read the article: Rock tripe dressed with grated daikon

    Ginza Fukuju (Michelin two stars, Japan 2026)

    Katsuhiro Onodera

    Rock tripe dressed with grated daikon

    Tsubo-tsubo, a small lidded vessel, is a piece placed beside the sashimi course in tea gatherings, at occasions such as kuchikiri — the opening of a…

    • Tea-ceremony kaiseki
    • Winter
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