Japanese Chefs Recipes

  • ABOUT

    • What is Japanese Chefs Recipes?

    • Operating Organization

    • Membership types

    • Membership registration process

    • FAQ

  • SEARCH

  • PICKUP

    • Professional Basics

    • This professional technique

    • Food Development Lab

    • Gibier × Japanese cuisine

    • Top Chef Selection ~Pioneers~

    • This work I want to convey

    • The ABCs of Dashi

    • The ABCs of Preparation

  • COURSE

    • Yayoi (March)

    • Uzuki (April)

    • Satsuki (May)

    • Minazuki (June)

    • Fumizuki (July)

    • Hazuki (August)

    • Nagatsuki (September)

    • Kannazuki (October)

    • Shimotsuki (November)

    • Shiwasu (December)

    • Mutsuki (January)

    • Kisaragi (February)

  • CHEFS

  • SIGN UP

  • LOG IN

  • Banner
  • Banner
  • Banner
  • Banner

Find recipes

Advanced search

Sign up

  • MY PAGE
  • How to stop/change membership fee payment
  • Terms of Service
  • Privacy Policy
  • Operating Organization
  • Disclosure based on the Specified Commercial Transactions Act
  • FAQ
Japanese Chefs Recipes

© Japanese Chefs Recipes. All rights reserved

  • Home

  • SEARCH

SEARCH

Filters

Keyword
Chef
Browse all chefs
Pickup
Ingredient1
Season
Dish Type
Style
Cost
Cooking Time
Servings
7 results

  • Sea bream roe (taiko)

  • Read the article: Deep-Fried Juvenile Ayu, Sake-Steamed Icefish, Tamagoyaki, Bamboo Shoot Kinpira, Octopus Ogura-Ni

    FREE

    Akasaka Nogizaka Shin

    Shinji Ishida

    Deep-Fried Juvenile Ayu, Sake-Steamed Icefish, Tamagoyaki, Bamboo Shoot Kinpira, Octopus Ogura-Ni

    We placed importance on visual beauty and on being a combination that lets guests enjoy their sake.

    • Kaiseki cuisine
    • Spring
    • presentation
  • Read the article: Cherry-Blossom Sea Bream and Rapeseed Blossom Kombu-Cured, Butterbur Kosode Sushi, Sardine and Snap Pea Nanban-Marinade, Icefish and Shirataki Noodles with Kinome Miso Dengaku, Cherry-Leaf and Lily Bulb Squeeze, Bamboo-Leaf Mugwort Sesame Tofu, Baby Octopus and Sea Bream Roe Simmered with Cherry Blossom

    Hakone-Yumoto Tsuki no Yado Sara

    Cherry-Blossom Sea Bream and Rapeseed Blossom Kombu-Cured, Butterbur Kosode Sushi, Sardine and Snap Pea Nanban-Marinade, Icefish and Shirataki Noodles with Kinome Miso Dengaku, Cherry-Leaf and Lily Bulb Squeeze, Bamboo-Leaf Mugwort Sesame Tofu, Baby Octopus and Sea Bream Roe Simmered with Cherry Blossom

    This is the appetizer course, seven dishes for a spring evening. The cherry-blossom sea bream and rapeseed blossom kombu-cured dish is plated…

    • Hors d'oeuvre
    • April

    • ¥580

    • Cook time 2 hr

  • Read the article: Monkfish liver simmered in lemon, spring sea bream roll with vegetable-and-tofu filling, baked sea bream roe, cherry-blossom miso-pickled tofu, octopus head cracker

    Hakone Tensui Saryo

    Teruaki Mochizuki

    Monkfish liver simmered in lemon, spring sea bream roll with vegetable-and-tofu filling, baked sea bream roe, cherry-blossom miso-pickled tofu, octopus head cracker

    A seasonal dish. For the monkfish liver simmered in lemon, we add lemon juice and lemon rounds, and simmer the blood-drained, steamed monkfish liver…

    • Hors d'oeuvre
    • April
  • Read the article: Molded ark shell, baby turban shell grilled with wakame, whiting sushi wrapped chimaki-style, Hakata-style duck white loin, pale-poached, dried shrimp and tomato, lightly marinated, sea bream roe jelly

    Nerima Hotel Cadenza Hikarigaoka

    Molded ark shell, baby turban shell grilled with wakame, whiting sushi wrapped chimaki-style, Hakata-style duck white loin, pale-poached, dried shrimp and tomato, lightly marinated, sea bream roe jelly

    This is the appetizers course. For the baby turban shell grilled with wakame, I bring out the color of the wakame and blend it in a mixer, then blend…

    • Hors d'oeuvre
    • May
  • Read the article: Spring baby sea bream grilled with a rapeseed-blossom glaze, fat greenling grilled with sansho leaf

    Kamogawa Ryokan Kichimu

    Spring baby sea bream grilled with a rapeseed-blossom glaze, fat greenling grilled with sansho leaf

    I pictured the beautiful April season at the restaurant where I work in Chiba, with cherry blossoms and rapeseed flowers in full bloom, and expressed…

    • Kaiseki cuisine
    • Spring
    • fresh and dewy

    • Serves 1 · ¥1,000

    • Cook time 1 hr

  • Read the article: Maki-grade kuruma prawn fried in a rein pattern, sea bream roe wrapped in coarse glutinous rice, fava bean sandwiched fritter, angelica-tree shoots dressed with tofu, and clam fried in egg-yolk batter

    Tempura and Japanese cuisineYamanoue Sensei Hideaki YajimaYamanoue Hotel Ochanomizu

    Maki-grade kuruma prawn fried in a rein pattern, sea bream roe wrapped in coarse glutinous rice, fava bean sandwiched fritter, angelica-tree shoots dressed with tofu, and clam fried in egg-yolk batter

    This is the appetizer course. For the shrimp tazuna-age, the shrimp is flattened, dusted with flour, and wrapped with three colors of thin noodles…

    • Hors d'oeuvre
    • March

    • ¥150

    • Cook time 20 min

  • Read the article: Bamboo Shoot Tosa-ni, Simmered Sea Bream Roe, Octopus Sakura-ni

    Hakone Tensui Saryo

    Teruaki Mochizuki

    Bamboo Shoot Tosa-ni, Simmered Sea Bream Roe, Octopus Sakura-ni

    With the presentation in mind, this time I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. This is the simmered…

    • Kaiseki cuisine
    • Spring
    • evocative charm

    • Serves 1 · ¥290

    • Cook time 2 hr

Sort
7results