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Japanese Chefs Recipes

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3 results

  • Firefly squid

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  • Read the article: Spring greens and firefly squid

    FREE

    Akasaka Nogizaka Shin

    Shinji Ishida

    Spring greens and firefly squid

    We value the green fragrance and refreshing texture of the wild mountain vegetables.

    • Kaiseki cuisine
    • Spring
    • concentrated flavor
  • Read the article: Grilled firefly squid with white asparagus, fiddlehead fern, and egg-yolk shuto vinegar

    Kagurazaka Teppanyaki Iwakura

    Grilled firefly squid with white asparagus, fiddlehead fern, and egg-yolk shuto vinegar

    This is a warm vinegared dish prepared on the iron griddle. We bring out the umami of spring's seasonal ingredients by steaming them with a seared…

    • Kaiseki cuisine
    • Spring
    • rich and full-bodied
  • Read the article: The blessings of Hyogo's five provinces -- Settsu bamboo shoot grilled in the style of Nada's five sake districts; Harima bamboo shoot in vinegar jelly flavored with its tender inner sheath; Tajima bamboo shoot with firefly squid and egg-yolk vinegar sauce; Tamba bamboo shoot, black bean, and mountain yam wrapped in yuba and deep-fried; Awaji bamboo shoot and needle-cut squid in sansho-leaf miso

    Awaji Kamenoi Hotel Awaji Island

    The blessings of Hyogo's five provinces -- Settsu bamboo shoot grilled in the style of Nada's five sake districts; Harima bamboo shoot in vinegar jelly flavored with its tender inner sheath; Tajima bamboo shoot with firefly squid and egg-yolk vinegar sauce; Tamba bamboo shoot, black bean, and mountain yam wrapped in yuba and deep-fried; Awaji bamboo shoot and needle-cut squid in sansho-leaf miso

    We combined the wonderful spring ingredients of the five regions within Hyogo Prefecture -- Settsu, Harima, Tajima, Tamba, and Awaji -- each rich in…

    • Kaiseki cuisine
    • Spring
    • exotic

    • Serves 1 · ¥1,420

    • Cook time 2 days