Clear-soup course / clear soup
Ginza Hikari
The clear-soup course is quail shinjo in habutae style, with iwatake (rock tripe, a rare mountain lichen) added, finished in a white miso base. We…
Shuzenji Arai Ryokan
This is a clear-soup course. For the whole buckwheat groat manju, crab shinjo is used as the binder, then the manju is steamed and steeped in a…
Nishi-Shinjuku Hilton Tokyo "Juni Hayate"
This is a clear-soup course. The seared ainame sits on a bed of crisp scorched rice. Ainame has a delicate flavor, so I feel it benefits from a touch…
Nishi-Azabu, Sushi Hasegawa Nishi-Azabu store
This is the soup course. Hyakuhiro refers to the whale's small intestine. We simmered these parts in oden-style dashi, that is, happō dashi…
Hattori Nutrition College
For the soup course, this is softshell turtle shinjo with a seared finish. To prepare the turtle, I quick-blanch it, remove the thin skin, then pass…
Ajikobo Suisen
This is a soymilk-based soup course. The asari-clam shinjo that serves as the soup's centerpiece looked a little plain on its own, so I wrapped it in…
Akasaka Shozan
This is the soup course. Ukeiri tofu is an original dish of the Mito domain; the fish used can be anything -- sea bream, flounder, or otherwise. As…
This is a clear-soup course. For the pike conger and its roe, autumn nut shinjo, fish-paste dumplings, hamo with good fat from early autumn is made…
This is the clear-soup course. For the tilefish stuffed with nuts, the tilefish is filleted into three pieces, cut into a block, lightly salted, then…
The clear-soup course is clear-broth style, with snow crab shinjo wrapped in cabbage. The crab shinjo is finished soft, with crab miso mixed in…
Kagurazaka Restaurant Maki
This is another summer standard: fat greenling dusted with kuzu starch. Fresh water shield is quickly blanched, and it's served together with bamboo…
Nihonbashi and Nihonbashi Izumoya
For the Prince melon potage, the flesh is scooped out slightly from inside the melon and pressed through a fine sieve. Separately, kombu is rinsed…
Izu Nagaoka Onsen, Kameya Keian
The crab and turnip mochi is made by grating Tennoji turnip and squeezing out the liquid, then adding plenty of crab. This is combined with glutinous…
Mitsuhama Shotokan
Since it's this time of year, it's turnip surinagashi. A three-layer crab shinjo, a fish-paste dumpling, is made: the top and bottom layers are…
Ginza Kappo Risen
For ayu somen, grill the ayu thoroughly and remove the center bone. Boil the lotus root with iron added to the water, and let it soak in clear soup…
Wakakomakai KKR Hotel Tokyo
For the tilefish styled as a white waterfall, I butterfly open the tilefish and wrap it in somen noodles. The clear soup base is made by combining…
Next is the soup course. For the pike conger dusted with Yoshino kuzu, I bone-score the hamo, dust it with Yoshino kuzu starch, and finish it in…
Japanese Cuisine Yoshimura
This is a soup course. The kamouri pureed soup is made from winter melon. For the scallop stock, put kombu into 1 shō — about 1.8 liters — of sake…
The bamboo shoot pureed soup is made by boiling and cleaning the bamboo shoot, mixing together the tender inner sheath part and the thicker lower…
For the soup course, we use a delicately flavored hige-dara — an armored cusk-eel, Hoplobrotula armata, not a true cod despite the dish name. Wanting…
In place of the soup course is eel hosho-maki, in season from late autumn into early winter. First, the eel is cut into rounds, grilled plain, then…
The soup course is edamame tofu inro. After setting it in a rectangular setting mold, cutting the tofu into thin slices with a knife is quite…
The clear-soup course is sea bream simmered to a plump, glossy finish, with red-and-white mochi. I suppose you could call this a fairly standard…
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