Read the article: Tilefish Shiba-mushi
Ginza Hikari
Tilefish Shiba-mushi
The soup course is tilefish shiba-mushi. With the image of a pile of gathered dry branches and twigs, five to six servings' worth of tilefish are…
Clear-soup course / clear soup
Ginza Hikari
The soup course is tilefish shiba-mushi. With the image of a pile of gathered dry branches and twigs, five to six servings' worth of tilefish are…
Itako Japanese Cuisine Yamauchi
●Tai and Yuba Shinjo: the sea bream is filleted into top fillets, the skin pulled off in a thick layer, and the flesh worked into ground fish paste…
Hibiya - Daiwa Exceed Co., Ltd. "Esquire Club"
As this is an autumn menu, I made the soup course turnip-style. Kyoto turnip is finely grated and, with a touch of kuzu starch added, combined into…
The shark fin and lotus root cake soup course is made by treating fresh lotus root to prevent discoloration, grating it on a grater, folding in…
The clear-soup course is winter melon in a white miso style. In place of the usual aromatic garnish, I've added fragrance with a few drops of brandy…
Otsuka Senya
For the soup course, I made small clam adductor and Rishiri kombu shinjo, using a store-bought Rishiri kombu powder. I thin this powder out with raw…
As for the owan Shōgoin daikon kogarashi-mushi, if you add a light whipped egg-white foam as a binder, the filling and the turnip stick together…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
The soup course is bamboo shoot and yuba shinjo. The bamboo shoot is simmered in something closer to an all-purpose seasoned dashi than a plain…
For the soup course's mitarashi tofu, I gave it this name because I made it bite-sized for easy eating. To get a neat, round shape, it's important to…
The soup course is finished mizore-style. Remove the clam from its shell, sake-sauté it, mince the innards together with it, and combine with dashi…
Koga Kappo Yamabiko
For the oboro-style broth, I dry shaved kombu in a low oven or microwave without scorching it, then grind it into a powder. For the clear-soup…
Harumi Hotel Mariners Court Tokyo
This is a small hot pot. For the harihari nabe, I use head meat with a little marbling in it; this meat is also delicious done as sukiyaki. The white…
¥1,500
Cook time 30 min
Mukojima/Chiyoda restaurant
This is a clear-soup course. This is a kasujiru, simmered gently until even the bones dissolve, finished rich and thick. Marinating the fish in…
Azabujuban, Club Knox Azabu
Kazuhiro Suzuki
For the soup course's semba-jiru, the mackerel is filleted, and a stock is taken beforehand from the bones and trimmings. The fillet, salted heavily…
Wakakomakai KKR Hotel Tokyo
This is the clear-soup course. Since it's New Year, we made it with the image of a New Year's mochi soup in mind. What's underneath is the crab…
Izu Shoheiso
This is the soup course. For the duck tsumire, we process the aigamo duck meat and raw fish paste together in a food processor, shape it into balls…
Ginza Mizuho Securities Ginza Club
This is the soup course. For the whale skin in white miso, I trim away the black outer skin of the whale skin and the part inside that tends to…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
This is the clear-soup course. The white flesh of the winter melon tends to be left over no matter what, so we use it in a surinagashi. Since my…
Kioicho auspicious
This is a soup course. Quinoa is currently popular among women and said to be rich in amino acids, so we tried using it here. It is made soy-milk…
Kitafuku Ginza store
Keitaro Suzuki
The soup course is crab pureed soup. Raw crab is passed through a fine sieve, ground in a mortar, thinned with dashi, then heated slowly without…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
This is the soup-bowl course. Oyster tofu is served in a mizore dashi (a broth clouded with grated daikon, 'snow-flurry' style). We add a thin kuzu…
Showing 24 of 612
