Clear-soup course / clear soup
For the clear-soup course's kuzu-dusted ainame, the ainame is filleted into two thin pieces and dyed with food coloring in two spots. Crisping cherry…
Atami Ginsharizawa
For the Cucumber and Daikon Surinagashi, we paired the delicately flavored cucumber and daikon with the strongly flavored mirugai clam. We top it…
¥1,200
Cook time 1 hr
Grand Xive Karuizawa
My workplace is in Karuizawa, Nagano, so I think of the four seasons of Shinshu's clear mountain streams as four kinds of warmth, and I used char…
Serves 1 · ¥780
Cook time 40 min
Minakami Town - Hinoki Inn Minakami Sanso
Harutada Oda
This is a dish under the theme of expressing local heritage through cooking. My workplace is an inn standing on the bank of the Tanigawa river, which…
Serves 1 · ¥330
Cook time 1 hr
The New Okura, Yokohama
Toru Kato
This is a clear-soup course. A purée is normally made in a food processor, but here I finely minced the okra by hand and thinned it with a clear soup…
¥320
Cook time 1 hr
Yaesu Kappo Yamanto
This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappoya Mitsuto). We will focus on "Kabushosuri" (a type of sushi rice).
Yoshiharu Kasai
In place of the soup course is white asparagus surinagashi. Simmering the asparagus peel and stalk slowly to make a dashi brings out umami. The…
The soup course is pike conger mizu-botan. Mizu-botan is a season word for July, and it's also well known as a summer wagashi — white bean paste dyed…
This is the clear-soup course. For the crab shinjo steamed with cabbage, I blanch the cabbage with salt added to bring out its color well. Doing so…
¥250
Cook time 1 hr
Tempura and Japanese cuisineYamanoue Sensei Hideaki YajimaYamanoue Hotel Ochanomizu
This is the clear-soup course. Kuchiko, dried sea cucumber roe, Japanese spikenard, and Suizenji nori, a rare freshwater alga, are cut into triangles…
¥350
Cook time 50 min
Kawasaki Japanese Cuisine Shunsai Nishiya
Masaru Nagano
This is a clear-soup course. For the matsutake teapot-steamed soup, matsutake mushroom, pike conger, small kuruma prawns, and chicken are arranged in…
¥1,000
Cook time 20 min
Hotel Gajoen Tokyo
This is the clear-soup course. Kombu is steeped in water at around 68°C for about thirty minutes to make kombu-infused water. The pike conger is…
The shirako tofu for the clear-soup course is made by stretching the shirako with just enough surimi that its aroma is not lost. On top of the…
The soup-bowl course, fat greenling kuzu-dusted, which I have annotated as 'Spring Waves,' involves finely cross-cutting the fat greenling to sever…
Clear soup with pike conger eel dusted in Yoshino kuzu starch. For the obaike (whale tail-fluke skin and blubber) tofu, we use jarred obaike: soak to…
Mikiya Maki
For the Japanese-style consommé: rather than the usual method of drawing out dashi, I spent time instead slowly pressing the stock out. To this I…
¥500
Cook time 2 hr
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
This is the soup course. Many guests order the item called "tenuki" at the restaurant — where the soba is left out and only the tempura is enjoyed in…
¥200
Cook time 10 min
For the fat greenling yoshino-style kuzu-dusted dish, I use ainame, which becomes delicious heading into early summer, along with udo (mountain…
Yaesu Kappo Shimamura
With the tortoiseshell-cut ebi-imo and the crane-shaped daikon, I express the crane and tortoise, and with the sunrise carrot I express the year's…
¥350
Cook time 1 hr
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
The quail is separated into flesh and bone, minced and pounded together, with seasonings, sansho and ginger to remove any gamey smell, and…
Chiba - Hotel New Otani Makuhari Senbazuru
This is the clear-soup course. Presented as a nishiki-wan — a colorful clear soup named for resembling brocade — in chrysanthemum style, it is…
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