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Japanese Chefs Recipes

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6 results

  • Fermented ayu innards (uruka)

  • Read the article: Ayu and Eggplant Terrine, Uruka Red Wine Sauce

    Amanemu

    Ayu and Eggplant Terrine, Uruka Red Wine Sauce

    At Amanemu, where I work, guests from overseas have declined, but I designed this menu anticipating that they will eventually return, Sweetfish, a…

    • Kaiseki cuisine
    • June
    • lingering finish

    • Serves 2 · ¥1,500

    • Cook time 50 min

  • Read the article: Layered Ayu and Eggplant, Uruka Red Wine Sauce

    Amanemu

    Layered Ayu and Eggplant, Uruka Red Wine Sauce

    At Amanemu, where I work, we have many guests from overseas, so I devised this dish with them in mind. Sweetfish, a summer ingredient, is typically…

    • Kaiseki cuisine
    • Summer
    • texture

    • Serves 2 · ¥1,500

    • Cook time 50 min

  • Read the article: Seared Ayu Sushi

    FREE

    Hiratsuka Fujimi Country Club Boyotei

    Seared Ayu Sushi

    I thought of sweetfish, a local Kanagawa ingredient in early summer. I filleted it, salted it light…

    • Kaiseki cuisine
    • Summer
    • lingering finish

    • Serves 4 · ¥1,600

    • Cook time 20 min

  • Read the article: New tea-crusted fried beef, sweetfish croquette

    Shinbashi, Saketei Kikuhime

    New tea-crusted fried beef, sweetfish croquette

    This is a fried course. For the new tea-crusted fried beef, I season beef loin with salt, dust it with flour, then coat it with panko that has been…

    • Deep-fried dish / fried dish
    • July

    • ¥250

    • Cook time 40 min

  • Read the article: Seared sweetfish sushi

    Hiratsuka Fujimi Country Club Boyotei

    Seared sweetfish sushi

    As a fresh exploration of aroma, I set out to express ayu's refreshing fragrance and umami by using the whole fish without waste. I thought of ayu as…

    • Kaiseki cuisine
    • Summer
    • hearty and satisfying

    • Serves 4 · ¥1,600

    • Cook time 20 min

  • Read the article: Young sweetfish three-color sushi, sweetfish pressed in layers, tade-dried sweetfish (tale of the aromatic fish)

    Otemachi Tokyo Kaikan

    Young sweetfish three-color sushi, sweetfish pressed in layers, tade-dried sweetfish (tale of the aromatic fish)

    This is the Tale of the Aromatic Fish course. These days, it seems pure wild ayu can no longer be obtained. For young ayu three-color sushi, small…

    • Kaiseki cuisine
    • August

    • ¥1,850

    • Cook time 1 days

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