Clear-soup course / clear soup
Ginza ALLDAY DINING NiKO GINZA
Ryo Inoue
For the clear-soup course, the spring baby turnip surinagashi is made in a style closer to a Western soup, for overseas guests. Turnip, onion, and…
Akita Shochiku Co., Ltd.
This is a clear soup. For the daikon mochi, I knead one part kuzu starch with seven parts water. I squeeze grated daikon and add it in, heat it in a…
With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…
Odawara SAKANA CUISINE RYŌ
The chilled Japanese-style consommé, served in place of the clear-soup course, is made by taking stock from chicken; it should properly be strained…
Karuizawa Present Resort Karuizawa
Takeharu Kadowaki
This focuses on ingredients from Nagano. Koi-koku is a rich miso soup and simmered dish made by long-simmering carp cut into rounds in miso, and it…
Serves 1 · ¥340
Cook time 2 hr
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
This is kasujiru. In the old days, there was a technique that took the extra two steps of rehydrating pickled daikon and simmering it again for extra…
¥1,038
Cook time 30 min
Hakone Yumoto Yoshiike Ryokan
This is a clear-soup course. The uni fish-paste dumpling is something like a half-shelled version of raw sea urchin. Raw white fish paste and mashed…
¥820
Cook time 1 hr
This is the clear-soup course. For the tilefish steamed with autumn colors, the tilefish is steamed together with colorful vegetables. The tilefish…
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
For the abalone dusted with kuzu: I clean the abalone, sprinkle it with sake and salt, top it with daikon, and steam it for two hours. As for the…
Omotesando Japanese Cuisine Keyaki-tei
The alternate clear-soup course is okoze steamed in a thin egg custard with its own stock. This one uses the okoze's head and nakaochi, the meat…
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…
Ginza Kasuga
Kobe Ginsuiso Choraku
Suda Dai
This is a simmered-ingredients soup course timed to the opening of the cherry blossoms. By using three colors of gluten cake in the soup -- mugwort…
Serves 1 · ¥250
Cook time 30 min
Yamagata is known for its soba, and since soba groats keep well, I use them often. Here I mixed them into a pounded shrimp fish-paste dumpling to…
Shuzenji Arai Ryokan
This is the clear-soup course. Taking the image of the trees turning color in autumn, I made a clear-soup course evoking fall using five vividly…
¥810
Cook time 1 hr
Chiba - Hotel Ichinomiya Seaside Otsuka
Two clear-soup courses. The seafood tomato clear soup is a Japanese take on bouillabaisse. Since the local area is a well-known tomato-growing…
Serves 6 · ¥6,580
Cook time 30 min
Grand Xive Karuizawa
This is a clear-soup course. For the char dusted with kuzu starch: the char is cleaned, salted, cut into fillets, and given fine cross-cuts…
Yaesu Kappo Yamanto
The clear-soup course is oyster kuzu-set chakin. Fresh oysters are shucked and rubbed clean with grated daikon, then quickly blanched for about five…
This is soup course five (Hotoke-zaki). The mugwort tofu beneath the Kasuga small tai was made with soy milk to bring out a color contrast.
Nihonbashi - Tokyo Kaikan Mitsukoshi Co., Ltd. Nihonbashi Sales Office
Sumio Udagawa
This is the soup course. For the oyster tofu, since the color of the oyster itself is not especially attractive, it is layered together with yellow…
Toranomon Hills Lucy's
This is the clear-soup course. For the ainame (fat greenling) matoi: make a core using ingredients such as daikon, then wrap ainame fillets around it…
For the negi soup, lightly salt the white part of Shimonita negi (a thick long onion) and steam it with sake, then blend it in a mixer. Then, to…
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