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Japanese Chefs Recipes

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52 results

  • Scallop

  • Read the article: Ayu Arai, Octopus and Summer-Vegetable Nanban Jelly, Chilled Scallop-and-Cauliflower Purée

    Ayu Arai, Octopus and Summer-Vegetable Nanban Jelly, Chilled Scallop-and-Cauliflower Purée

    Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…

    • Kaiseki cuisine
    • June
    • cute

    • Serves 1 · ¥700

    • Cook time 30 min

  • Read the article: Polka-Dot Squid, Scallop, Chestnut, and Carrot Steamed in Bamboo Sheath

    Ikenohata and Yushima fan

    Polka-Dot Squid, Scallop, Chestnut, and Carrot Steamed in Bamboo Sheath

    This is the vinegared course and rice. For the polka-dot squid, I mince golden cuttlefish (mongō-ika) into a raw paste and color it vividly with…

    • Kaiseki cuisine
    • July

    • ¥1,000

    • Cook time 1 hr

  • Read the article: New bamboo shoot grilled in beef lard

    New bamboo shoot grilled in beef lard

    This is the grilled course. For the new bamboo shoot grilled in beef lard, we first sear the fatty part of the beef tendon used in the simmered…

    • Grilled dish
    • March
  • Read the article: Uchimame Multigrain Rice

    Suitengumae Royal Park Hotel

    Uchimame Multigrain Rice

    Dried ingredients inevitably take extra effort, but I wanted to deliberately think about a time-saving dish. Normally, cooking rice takes time…

    • Kaiseki cuisine
    • March
    • concentrated flavor

    • Serves 6 · ¥920

    • Cook time 15 min

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