Read the article: Assorted Small Fish, Stone-Grilled
Assorted Small Fish, Stone-Grilled
This is a grilled dish, and it is our restaurant's signature. We use whatever fish comes in that day, so the fish are different every time. To do…
Grilled dish
This is a grilled dish, and it is our restaurant's signature. We use whatever fish comes in that day, so the fish are different every time. To do…
Hideo Kase
This is fragrant grilled autumn salmon, meant to be enjoyed with plenty of matsutake aroma. Since it is served on a white Western-style plate, we…
Now to the grilled course. For the octopus roe crowned with sea urchin and grilled, the egg sac of common octopus is blanched still in its pouch…
The sea squirt dengaku is made by cutting the sea squirt in half, removing and thoroughly cleaning the innards, giving it a firm, quick blanch…
Toray Industries, Inc. Karuizawayama House
For the Noto blackthroat seaperch grilled with rock salt: the blackthroat seaperch is filleted into three pieces, deboned, salted with sake…
Mukojima/Chiyoda restaurant
For the grilled dish of eggplant rolled in whale bacon, I first deep-fry the eggplant in oil, peel it, and remove excess moisture. Then I roll it…
For the conger eel snow mountain, daikon radish forms the base, and conger eel together with a meringue "foam snow" create the snow-mountain effect…
Takaaki Ariake
For the grilled tilefish with olive, a splash of pan glaze made from salted fermented seafood is worked in as a secret touch to add depth of flavor…
Ginza Mizuho Securities Ginza Club
For the grilled dish, nanten-style grilled butterfish, I lightly grill the butterfish first. I press cooked rice porridge through a sieve, thin it…
Shibaura Kaiseki "Peony"
For the celebratory course's dried, ceremonial abalone strip: I peel the abalone into somewhat thick sheets using the rotary-peeling technique, then…
Tsuburano Shinjuku Gyoen branch
This is a nabe (hot pot) dish. Whale kayaki is a summer hot pot; in Akita it is arranged in a scallop shell and simmered gently. It is said to have…
Hakone Yumoto Senkei
This is the grilled course. On the recommendation of a senior colleague, I tried my hand at a grilled cheese 'treasure ship,' a festive New Year…
For the deep-fried shrimp rice-bale rolls, we cut the crusts off bread sliced eight to a loaf, steam it lightly, and then use the edge of the cutting…
For the butterfish tagoto-yaki, we hollow out eggplant to represent a rice paddy field, and lightly sear it. The butterfish is salted and grilled…
Tadahito Yumoto
For the grilled course, since this is Shinshu, I made Shinano snow trout grilled sandwiched between kombu. I let the Shinano snow trout absorb some…
Akasaka/Akasaka Hikawa
Masaru Tanaka
For the grilled course's olive-grilled tilefish (amadai), julienned and deep-fried kabocha squash and apple are placed on top. There's sweetness…
Yoshiharu Kasai
This is the grilled course. For the egg-yolk-glazed and grilled rock oyster, since fresh oysters that can be eaten raw are used, a quick grilling is…
The grilled course is tilefish grilled with mushrooms. The tilefish is filleted into three pieces, salted, lightly air-dried, and then finished…
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