Clear-soup course / clear soup
Sendai Unagi Taketei Main Branch
This is the soup course. For the eel collagen soup: when eel is steamed, the steaming liquid that pools beneath the steaming tray turns, after a day…
The soup course is a turnip-based preparation. For the scallop and shrimp fish-paste dumpling: the scallops are torn apart, given a strong salting…
The clear-soup course: chestnut paste is combined with domyoji rice flour and shaped into a full moon, then steamed. The kaitoge, salted octopus egg…
Odawara SAKANA CUISINE RYŌ
For the grilled course, the Cantonese-style grilled beef (gyu Kanton-yaki) is a technique we learned from our hotel's Chinese-cuisine chef; since it…
Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…
This is the soup course. For the pike conger dusted with kuzu starch, we used kuzu — a Japanese herb — to coat the pike conger, which is in season in…
Nihonbashi Shin
Jun Okada
This is the soup course. For the tilefish Shinshu roll, we fillet the tilefish into three pieces, salt it, and slice it. We then bundle 20 g of dried…
¥300
Cook time 40 min
Azabu Kadowaki (Michelin three stars, Japan 2026)
Toshiya Kadowaki
This is the soup course. At this time of year, one would normally use the clear top layer of red miso dashi, served cold, but thinking about what…
¥325
Cook time 40 min
Kagurazaka Restaurant Maki
This is the soup course. As for the Fugu Shirako Soup, at this time of year the shirako (milt) is not yet very large. Since the color is a little…
Ginza Omokidake
This is the clear-soup course. For the crab and chrysanthemum shinjo, raw fish flesh is salted and pounded, then thinned with kombu dashi. Egg white…
Ginza Kasuga
Takao Shimada
This is a clear-soup course. For the shrimp shinjo, saimaki prawns (small kuruma prawns) are roughly chopped with a knife and mixed with mountain…
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
This is the clear soup course. The yuba is pureed to make the surinagashi. For the plum-scented, kuzu-dusted hamo: plum flesh is dissolved into kombu…
Grand Xive Karuizawa
This is the soup course. For the clear-soup-style fat-greenling cherry-blossom steamed dish, I reconstitute coarse glutinous-rice flour by soaking it…
The soup course is simply a softshell turtle hot pot. For the softshell turtle tofu, a soup is made from the turtle, and this soup is combined with…
The clear-soup course is shrimp chrysanthemum shinjo. In the old days the shrimp would have been pounded with the spine of a deba knife, but at our…
The New Okura, Yokohama
Toru Kato
For the clear-soup course's sesame tofu wrapped in grilled eggplant, the sesame tofu is made by combining kombu dashi, sake, and Yoshino kuzu starch…
Japanese Cuisine Yoshimura
For the soup-bowl course snow crab and yuba terrine, I coarsely mince fresh yuba and combine it with a fish paste as soft as a shrimp-paste dumpling…
Tokyo Airport Restaurant
As for the clear-soup course's abalone liver shinjo — many guests dislike and avoid abalone liver, so I devised this as a way to use the liver in…
Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)
Rather than boiling the crab as is, we steam the legs and body separately for different lengths of time so the umami doesn't escape. A small amount…
Serves 1 · ¥1,500
Cook time 1 hr
Nihonbashi Shin
Jun Okada
As for the icefish chakin, the soup-bowl centerpiece, if the icefish isn't prepped carefully it can ruin the whole dish, so I was conscious of…
This is the clear-soup course. With May in mind, I named this the conger eel and May fava bean yuba shinjo, a fish-paste dumpling. I combine raw fish…
Yokohama Nadaman
A clear-soup course. The usui-mame surinagashi is much like an ordinary surinagashi, but since blending the peas in a mixer erases their original…
Yokohama Kappo Shimanpachi
This is the clear-soup course. The three-color diamond tofu is an egg tofu, a steamed egg custard. The bottom-most green layer uses parsley — parsley…
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