Grilled dish
Otemachi Tokyo Kaikan Mitsubishi Club
Toru Sugai
This is the hachizakana course (a side dish accompanying the grilled course). My master taught me to always include something sweet, something…
Yaesu Kappo Yamanto
This is the grilled course. In keeping with the dish's name, I arranged a snow scene on the plate. For the wagyu grilled with charred soy sauce, Hida…
Hotel Emion Tokyo Bay Japanese Restaurant Kai
This is the grilled course. Alongside the ainame ro-yaki and conger eel naruto-maki, though not on the menu, I also skewer crab shinjo and hosta…
Nishi-Azabu, Sushi Hasegawa Nishi-Azabu store
Now for the shiizakana, an additional hearty course. The Ise lobster in this habutae-yaki is rich in vitamin E, which has antioxidant properties and…
Nishiazabu/Nishiazabu Ichino
This is the grilled course. For the ayu, the bones are dried, then deep-fried into bone crisps. For the physalis-shaped cheese (hozuki), drained…
This is a grilled dish. For the salt-grilled wagyu, keep a little extra sukiyaki- or shabu-shabu-grade wagyu in stock; using it for the grilled…
Japanese Chef Kyoyukai
This is the grilled course. The tade used in the sea bass grilled with tade miso is ayu-tade, that is, yanagi-tade, a mild variety of water pepper…
The grilled course is scale-fried tilefish and Ise lobster with sea urchin, grilled. For the scale-fried tilefish, the tilefish is filleted into…
JX Group Roppongi Club
The grilled course is sea bass hōsho-yaki. Inside, I sandwich new ginger simmered to an amber, tortoiseshell-style finish. I make fine needle cuts in…
The grilled course is the bamboo shoot three-color grill. The bamboo shoot is prepared in the usual way, brushed with bonito-infused Tosa soy sauce…
Ome, Kanpo no Yado Ome
The grilled course is presented grilled and served on a bamboo sheath. For the tilefish wakasa-yaki, there is a long-standing rule that it must be…
The grilled course is kamasu and avocado grill. The kamasu is salted, placed on top of a slice of avocado, and grilled about 70% of the way through…
The grilled dish is sea bass with sea urchin. Fillet the sea bass into a single loin and cut it into portions. Marinate it for 10 to 15 minutes in a…
For the grilled course, I created an assembled presentation with a celebratory theme in mind. The part I put the most of my own effort into was the…
The grilled-fish course is a yuan-yaki using the first-of-the-season roe-bearing sweetfish. A knife cut is made all the way to the center of the back…
This is steam-grilled pike conger. I spread on a thin coat of the currently popular salted, fermented rice-malt seasoning, then bone-score the pike…
For the grilled course's pike conger chikuwa shuto-yaki, the scraped pike conger flesh is seasoned at its base with egg, but since it's then coated…
The grilled course's sea bass smoke-grilled with Uji tea fragrance is actually wrapped in Mino paper and baked, designed so that when the guest…
The grilled course's largehead beltfish Horikawa-style -- a style named for Kyoto's hollow Horikawa burdock, here applied by wrapping the fish itself…
Sakura-chaya was founded in Showa 8 (1933) and is the third-oldest established ryotei (traditional Japanese restaurant) in Mukojima, a district lined…
For the grilled course's Shonai-fu ginkgo-leaf-style grill: I wanted to make a grilled dish using inexpensive Shonai-fu (a wheat-gluten product from…
For the grilled course's flavor-grilled cod, cod milt paste is often paired generously with white sauce, but I use only a hint of it, mixing in fresh…
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