Read the article: Fat greenling, peony-style
Fat greenling, peony-style
The soup-bowl course is fat greenling, peony-style. In keeping with my teacher's lesson that food tastes best when handled simply, without…
Clear-soup course / clear soup
The soup-bowl course is fat greenling, peony-style. In keeping with my teacher's lesson that food tastes best when handled simply, without…
The soup course uses a method a little different from the usual clear seafood broth style — hence 'a twist on clear seafood broth.' This time we use…
Uenoikenohata Kaien-tei
For the lotus-root mochi in this soup course, we deep-fry it in low-temperature oil, and once the surface has set, we take it out and put it in the…
The soup course is a green-hued preparation named for the bush warbler. For the clam sakura-mushi, domyoji flour is reconstituted in kombu dashi…
Toranomon Hills Lucy's
A soup course. This dish was created with summer stamina in mind. Using softshell turtle on its own felt uninteresting, so I drew on a memory from a…
¥480
Cook time 1 hr
Fujikyu Group
For the soup course: turnip daruma anpei. I add a generous amount of grated turnip to the fish-paste dumpling mixture to make a soft anpei-style…
Sendagaya Toyota Sendagaya Club
This is the clear-soup course. In a nod to Toyota Motor Corporation's head office in Aichi Prefecture, I made a clear fish-and-salt soup using wild…
Yonemura
This is the clear-soup course. The crab from the appetizer course is piled high in a bowl together with udo, mitsuba, mizuna, and maitake, and…
Hatchobori/Matsuura
A clear-soup course. For the steamed crab in a thin kuzu-thickened broth, snow crab is boiled in salted water and the meat picked out. Raw white fish…
Japanese Cuisine Yoshimura
The clear-soup style bowl uses a first-extraction dashi of bonito and kombu. For the molded tomato, peeling the skin afterwards means the knife cuts…
Noboru Yamamoto
This is the clear-soup course. At our restaurant we prepare five or six yellowtail of 10 kg or more, salt them heavily, and keep them in the…
Yanagibashi Kameseirou
This is the soup-bowl course. For clam shinjo with silky turnip puree, we cut the clams to the desired size, quickly pan-cook them in sake, drain and…
Makuhari Hotel The Manhattan Japanese Restaurant Origin
Now for the clear soup course. For the enoki mushroom surinagashi, a pureed potage-style soup, we take dashi made from fish and shellfish bones and…
Chiba - The Inn of Filled Hearts Yoshiyume
The soup course is chrysanthemum pufferfish-milt tofu. We use pufferfish (fugu) milt, add tofu, milk, and egg white, scatter in blanched edible…
Mukojima/Chiyoda restaurant
For the cloudy chicken-bone soup, I wanted to make glutinous rice the main element of the soup course, so I used it in the soup, in the ingredients…
Ryo Yamagami
Pike conger somen: the pounded pike conger flesh is kneaded firmly with grated yam, kuzu starch, kombu dashi, and egg white to bring out a firm…
Hattori Nutrition College
This is redspotted grouper in a light kuzu-thickened broth. In the Kansai region it's called akou, while in Kanto it's called azukibata, but the…
Tsuburano Shinjuku Gyoen branch
The hamo (pike conger) is bone-scored as usual, dusted with kuzu starch, and boiled in kombu-infused water. The minazuki yaki-mochi is cut into the…
Shiki Yuzen Edo
This is the soup course. Once the softshell turtle (suppon) is rinsed and dressed, it is quickly blanched in water at about 70 degrees C, and the…
Odawara SAKANA CUISINE RYŌ
Soak the shark fin in lukewarm water overnight. After that, add Shaoxing wine (laojiu) to water, and put finely minced scallion and finely minced…
The soup course (owan) is prepared as a rice porridge. Using the stock left over from blanching the clams used earlier in the appetizer, plus added…
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