Grilled dish
Odawara SAKANA CUISINE RYŌ
The akamutsu in the grilled course's akamutsu hosokawa-yaki is a fish often caught in Oiso that is known as nodoguro, and it is a truly delicious…
Nagano Japanese Cuisine Yuzen
For the young ayu wind-dried, we were particular about using wild young ayu from the Shinano River, a Class-A river, and prepared it as a cold-dried…
This is a grilled dish. As for the turban shell tsuboyaki in sawani-jitate broth, a plain tsuboyaki wouldn't be very interesting, and since it's the…
Atami Ginsharizawa
This is smoked carp. I shortened the steam-roasting time to keep the carp's flesh juicy. Fillet the carp into three pieces without rupturing the gall…
White Inn Takasaki, Takasaki
This is the grilled course. Mindful of the season, I built the presentation mainly around persimmon. For the miso used in the accompanying tofu…
Takashi Okada
This is the grilled course. There are many ways to season beef — salt, ponzu, wasabi soy sauce, a chili-and-yuzu-peel paste, and so on — but I feel…
This is a grilled dish. Underneath the shuto tamagoyaki is an egg batter made by combining a shuto (salted fermented fish-innard) base, milk, fresh…
Nadaman Guest House, Shinjuku
This is the grilled course. For the Boso black abalone grilled with whale-unesu miso, we used whale unesu (a fatty cut near the throat) that had been…
For the grilled dish of overnight-dried mackerel in shottsuru marinade: mackerel, which is delicious in both spring and autumn, is dried overnight…
Kagurazaka Restaurant Maki
The grilled dish is tilefish, finished with a sake-soy glaze. Udo simmered pale is arranged in Hakata style, plated over a bed of kinome miso. The…
Nerima Hotel Cadenza Hikarigaoka
For the rice-gruel-pickled grilled ayu, the ayu's scales are scraped off, the head and tail removed, and it is salted and left until the salt takes…
Kannai Japanese Cuisine Kukai
The Western-style plate is Japanese-style steak. In our course menu, from sashimi through dessert, a single cut of steak is included as well, and we…
This is foie gras wrapped in a rolled dashi omelet, with tilefish on the outside. I saw a foie gras omelet introduced on television and wondered…
Next is the grilled course. For the candied new ginger, simmer it down using sugar at roughly 80% of the ginger's weight (a ratio of about 10 to 8)…
For the pine cone-style sole, the sole (shitabirame) is first pan-seared in butter. Then somewhat thick almond slices are inserted into the flesh one…
For the grilled course, February and March are a season when shellfish are especially delicious, so instead of fish, I brushed hamaguri clams with a…
For the grilled course, salt-grilled nodoguro: fillet the nodoguro into three pieces (sanmai-oroshi), remove the small bones, lightly salt it, cut it…
Kaiseki Kameyama
For the grilled course, the fond de veau is made by searing veal bones and trim scraps, then simmering them from cold water for about 10 hours to…
For the okoze wrapped in prosciutto, the fish is cut into a boneless fillet, lightly seasoned with salt and pepper, wrapped in prosciutto, and…
Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…
For the grilled dish, barracuda with Rikyū-style tofu, the barracuda is grilled once, then topped with Rikyū-style sesame tofu and grilled again. In…
For the grilled course's kinome-grilled river trout, seasonal river trout is filleted into three pieces to get a boneless fillet, knife-scored in a…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
For the grilled course's salt-grilled live moroko, we used moroko farmed in Chiba Prefecture. They're arranged in a small charcoal hand-brazier to…
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