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Japanese Chefs Recipes

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5 results

  • Simmered-dish soup / simmered dish

  • Read the article: Ayu clear broth, grilled ayu, winter melon, wood ear mushroom, water shield, baby melon, a touch of yuzu

    Ishikawacho Cuisine Morikawa

    Ayu clear broth, grilled ayu, winter melon, wood ear mushroom, water shield, baby melon, a touch of yuzu

    For the sweetfish in clear seafood broth, we draw the dashi using dried sweetfish. This adds a deep sweetfish umami to the soup broth, different from…

    • Kaiseki cuisine
    • concentrated flavor
  • Read the article: Swimming Crab Shinjo

    Ginza Fukuju (Michelin two stars, Japan 2026)

    Katsuhiro Onodera

    Swimming Crab Shinjo

    As for the swimming crab shinjo in the simmered-soup bowl course, to keep a handmade feel we mostly use portions scooped by hand at the restaurant…

    • Tea-ceremony kaiseki
    • Winter
  • Read the article: Crumbled tofu in a snow-flurry presentation, oil-simmered lotus-root mochi, and cod milt simmered in sake

    Crumbled tofu in a snow-flurry presentation, oil-simmered lotus-root mochi, and cod milt simmered in sake

    • Simmered-dish soup / simmered dish
    • Winter
  • Read the article: Cod Milt Daifuku Mochi

    Tokyo Airport Restaurant

    Cod Milt Daifuku Mochi

    This is a nimono-wan, a simmered soup bowl. For the shirako daifuku mochi, the shirako is steamed with sake and salt until soft, and glutinous rice…

    • Simmered-dish soup / simmered dish
    • February

    • Serves 5 · ¥1,000

    • Cook time 2 hr

  • Read the article: Kombu Broth

    Tokyo Airport Restaurant

    Kombu Broth

    For the hashi-arai (a small palate-cleansing soup), the salt concentration is set to zero-point-five percent. The lid of the hashi-arai soup bowl…

    • Tea-ceremony kaiseki
    • February
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