Clear-soup course / clear soup
Ginza Tokinoniwa Ginza store
The clear-soup course is a variation on kenchin soup. Since we have been getting more foreign guests lately, I use oil-passed tilefish, millet…
¥200
Cook time 20 min
Kanda - Hitachi Building Systems Kanda Club
The clear soup course, being May, is rolled carp in miso broth. The carp is bone-scored, wrapped individually in kyogi (thin wood-shaving wrapping…
Tsukiji, Tsukiji Honganji Japanese Restaurant Shisui
This is the soup course. Wanting to bring out some kind of pattern for the crab inrō-style roll, I made it into the shape shown in the photo. First…
Yoyogi, Four Seasons Taste Horikawa
This is the clear soup course. Although it is summer, I wanted to make a dish using tomato, so I created a small-pot preparation inspired by…
Hotel Emion Tokyo Bay Japanese Restaurant Kai
This is the clear-soup course. For the abalone and bamboo shoot shinjo, the abalone is topped with kombu and sliced daikon, vacuum-sealed, and…
This is the soup course. For the tilefish in Ohara bundle style, I fillet the tilefish into three pieces, salt it, cut it as though splitting it…
Inside the tokkuri-mushi (steamed in a sake-flask-shaped vessel) are crab shinjo, oyster wrapped in napa cabbage, bamboo shoot, and a few other…
This is shiba shrimp shinjo with chrysanthemum. Winter melon is peeled into a thin continuous sheet, wrapped around the shinjo, and topped with…
For the pureed soup of sweetfish and uruka — fermented sweetfish innards — we fillet sweetfish - a nagori, end-of-season ingredient - into three…
Yaesu Kappo Shimamura
The soup bowl course is the quail soup bowl. Quail meat and mallard duck are shaped into a triangle and usually served simply with millet…
Nadaman Guest House, Shinjuku
The soup course is served as a chrysanthemum-flower bowl, finished mizore-style with grated turnip. Cod milt is boiled in salted water with a little…
Ginza Kappo Risen
The fukahire (shark fin) renkon-mochi is made by simmering fukahire until soft with plenty of sake added, grating lotus root and kneading it while…
A stock is taken from white fish bones and crab, and it is finished as a light kuzu-thickened broth. Grated yuzu is sprinkled in as an aromatic…
For the quail shiratama (rice-dumpling) wrap in the soup course, I use the thigh meat of the quail.
Takaaki Ariake
Soy milk has been added to soybean paste, and the dish is lightly seasoned with chicken stock.
For the soup course, the fat greenling kuzu-tataki: fillet the fat greenling into three pieces, remove the small bones, salt it lightly, score the…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
For guests who are drinking sake, filling up on soup means they can't drink as much, yet they still want some soup somewhere along the way. With that…
Kimo-shinjo made only with abalone liver has just a faint aroma, so I grate in a little raw abalone flesh as well, giving it softness with grated…
Ginza Kappo Risen
This is the clear-soup course. It carries the meaning of a New Year's greeting: we shape rice-flour dumplings around clam that has been lightly…
Komoikai
This is the soup course. Inside the shinjo, I mixed finely minced quail bone with mountain yam, an egg-yolk-and-oil emulsion, red miso, soy sauce…
Nishiazabu/Nishiazabu Ichino
This is the soup course, a tomato clear broth. Making a soup course from vegetables usually means a puréed style (surinagashi), but this time I made…
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