Read the article: Silky soup course
Aoyama Hana-Michou
Silky soup course
First, as an alternate soup course. For the ikura in this silky soup course, place skein-form salmon roe (sujiko) in lukewarm water and gently loosen…
Clear-soup course / clear soup
Aoyama Hana-Michou
First, as an alternate soup course. For the ikura in this silky soup course, place skein-form salmon roe (sujiko) in lukewarm water and gently loosen…
For the amadai iso-no-kaori style: it's named this way because, due to a fair currently running at the restaurant, we're using aonori (green laver)…
Koshuya Cooking Association
The scallop shinjo is topped with lily bulb (yuri-ne) colored and shaped for the garnish, lightly dusted with flour, and steamed. The lotus root…
For the soup course, playing on the 'one-spoon' style of dish that was trendy about one to two years ago, I wanted guests to enjoy three small soup…
Next comes the soup course. The uruka shinjo is made from mako-uruka, raw fish paste, wheat starch, egg white, and yamato-imo, set in a box mold and…
Moving on to the soup course. This one is a softshell turtle (suppon) soup. I first take a stock from the softshell turtle, then combine it in equal…
Ginza Kappo Risen
The soup course is a kelp teapot-steamed soup. It is placed on a grill net and lightly seared table-side, so guests can enjoy it for the aroma of the…
The Nankan somen used in the simmered-bowl course is a specialty of this region — hand-stretched in the traditional way, it has a firm bite. It's a…
The clear-soup course is a blackthroat seaperch turnip clear soup. For the maple-leaf tofu, I made a red bell pepper kuzu-starch-set tofu and cut it…
Hitotsubashi Josui Hall "Hashihantei"
The yuzu used in the yuzu hanpen is cultivated rather than wild, so it has little harsh bitterness; I simply let it sit soaking in water for about a…
This is the soup course. On New Year's morning, the water drawn fresh from a clear spring to make ozōni, New Year's mochi soup, is called 'young…
For the soup course's Senba-style, mackerel bones and trimmings are sprinkled with salt and sake and left for about 20 minutes to remove the odor…
Mabuchi Shoji Co., Ltd.
For the soup course, I made a clear seafood broth. The turnip has been carved into a cherry blossom shape.
Ginza Mizuho Securities Ginza Club
For the clear-soup course's abalone and shark fin tōji-style mold, I've finished it on the firmer side this time for ease of handling, but I think…
For the kinmedai chrysanthemum shinjo, I mince the kinmedai and loosen it with kombu dashi, adding a little egg white and milk. I then mix in boiled…
For the soup course's tilefish and turnip chakin bundle, I wrap tilefish and gold leaf in about six thin turnip slices and steam the parcel. Since…
Harumi Hotel Mariners Court Tokyo
This is the clear-soup course. With whale, the difficulty lies in how to rehydrate it and how to remove its odor. I take a block of whale hongawa…
¥700
Cook time 3 hr
Nishiazabu/Nishiazabu Ichino
This is a clear-soup course. The kuchikiri tea-style broth — named for the kuchikiri (tea-jar-opening) ceremony of the way of tea — is a soup made…
¥700
Cook time 30 min
Akasaka/Akasaka Hikawa
Masaru Tanaka
Ebi-imo is paired with tempura of fragrant wild maitake. I keep the sauce light so it can be enjoyed rather like pasta, with bottarga.
Akasaka/Akasaka Hikawa
Masaru Tanaka
This is autumn. If you take the soft, cottony part of the winter melon that is normally thrown away and turn it into somen (thin wheat noodles)…
Akasaka/Akasaka Hikawa
Masaru Tanaka
Knife-shaved lotus root: peel the lotus root, then shave it with a cheese slicer, and it peels away smoothly in ribbons. What makes this excellent is…
Yoshiharu Kasai
This is a clear-soup course. For the cod milt pureed soup, fresh cod milt is added to kombu dashi and cooked quite hard until it turns soft and…
Showing 24 of 612
