Chicken
This is soup course four (Mine). Choshu Akajidori chicken is usually prepared as a simmered assortment, but this time I tried a somewhat…
Hatagaya, Shonaisho
This is the cold course. Pheasant thigh is the most delicious part of the bird. The thigh is butterflied, seasoned with salt, and left to marinate…
Hatagaya, Shonaisho
This is a simmered soup course. For the pheasant wing, the bone is hollowed out and a hollow burdock root tube is inserted; it's simmered together…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
The hot pot is our specialty quail hot pot. We butterfly-open the quail and sear only the skin side directly over the flame, then mince the bones…
Omiya, Isenishiki
For the winter duck wrapped in napa cabbage, put duck that has had its fat removed into a stock seasoned with ketchup and the like, bring it just to…
Kenji Isshiki
For the chicken egg clear soup, egg yolk, water, and potato starch are first dissolved together, then thinned out with chicken bone broth. If the…
Kansai Chefs Association
Tsukiji Tamura
The grilled course is chicken tenderloin and maitake mushroom hoba-yaki. Hoba-yaki tends to bring to mind long green onion, but onion has sweetness…
Hatagaya, Shonaisho
This is the deep-fried course. For the pheasant shinjo, the already-cooked meat still clinging to the triangular bone left over from making stock is…
Hatagaya, Shonaisho
This is the sashimi course. The sinew in the breast meat is very tough, so it is removed. Compared with other birds, the meltingly sticky texture is…
Japanese Cuisine Yoshimura
The traditional version is Ise lobster grilled with spring sprouts. What's carved into a pine shape is chicken liver, the bamboo is celtuce, and the…
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…
For the quail shiratama (rice-dumpling) wrap in the soup course, I use the thigh meat of the quail.
Itako Japanese Cuisine Yamauchi
●Abalone hiryōzu, a deep-fried tofu fritter: a hiryōzu batter is made from tofu, combined with abalone that has been steamed with sake and cut up…
The supply of Edo-Tokyo vegetables is still limited, but farmers, agricultural cooperatives, and restaurants are working together as three parties to…
Otemachi Tokyo Kaikan
For the clear-soup course, Hakata tofu: cook ground chicken and ground quail separately, then combine each with more raw ground meat of the same…
This is a small hot-pot course. For the aigamo duck (a cross between domestic and wild duck) stuffed with foie gras, foie gras is stuffed into the…
This is the simmered course. It's somewhat like a hot pot, but the seasoning is on the lighter side, so I'd suggest enjoying it with plenty of yuzu…
This soup course is sea bream and turnip. The accompanying spinach was not available, so red-stemmed spinach was substituted instead.
Okunitama Shrine Wedding Hall
For the rice course, this is Akita Komachi udon. As for the jajiang-style miso, adding Chinese sweet bean paste gives it a somewhat different flavor.
Yanagibashi Kameseirou
For pinecone-cut tokobushi shore-grilled, we remove the tokobushi from its shell, score it into a pinecone pattern, quick-blanch it, and while…
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