Mushrooms
Nadaman Co., Ltd.
Next, for the grilled course's grilled abalone liver: here, as usual, the abalone is cleaned, steamed with sake, and knife-cut. The liver is pressed…
Ginza Kappo Risen
The soup course is a kelp teapot-steamed soup. It is placed on a grill net and lightly seared table-side, so guests can enjoy it for the aroma of the…
For the rice course, I added two slices of pickles per guest. In honzen cuisine (formal banquet-style dining), odd numbers are the formal rule for…
This is the season when turnips (kabura) start to taste their best. When frost falls, root vegetables push moisture out of themselves so they won't…
Shinagawa turnip is a white, elongated turnip about 15 cm long. Its flavor is unassuming and simple, without a strong character of its own. In the…
Chiba - Hotel Ichinomiya Seaside Otsuka
For the grilled course's halfbeak sanshoku bonbori, a three-colored lantern-shaped fish-floss garnish, the halfbeak is filleted into three pieces…
For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
Uenoikenohata Kaien-tei
This is the clear-soup course. For the tilefish stuffed with nuts, the tilefish is filleted into three pieces, cut into a block, lightly salted, then…
Yoshiharu Kasai
This is the fried course. We often serve fugu in black vinegar at our resort properties and outside restaurants. We wash the fugu once in soy sauce…
Yaesu Kappo Shimamura
For the sea bream grilled and marinated in broth, the sea bream is filleted into three pieces, lightly salted, grilled, and steeped in a soup made…
For the Shimonita negi yuba-maki: the core of the leek is hollowed out, prepared ankimo is stuffed inside, and the whole thing is wrapped in yuba and…
Japanese Cuisine Yoshimura
This is a soup course. The kamouri pureed soup is made from winter melon. For the scallop stock, put kombu into 1 shō — about 1.8 liters — of sake…
Akasaka Shozan
The namasu served in the persimmon cup is arranged so the daikon and carrot resemble reins (tazuna), hence tazuna namasu. For the persimmon vinegar…
The soup course is edamame tofu inro. After setting it in a rectangular setting mold, cutting the tofu into thin slices with a knife is quite…
The soup course is buckwheat groats wrapped in yuba. The buckwheat groats are well rehydrated and gently formed into a small ball with hanpen…
The Kuroge Wagyu ("Wao") we used for the grilled course is a cut that's very well regarded by our guests.
The grilled course here is skate Saikyo-yaki. The guest we served this to was from the Tohoku region, where skate is called kasube — written there…
Kabura-zushi is definitely a winter food. Winter turnips firm up and become dense in flesh. Summer turnips have a lot of moisture, which suits them…
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
For the soup course, the avocado ripple-pattern tofu (sazanami-dōfu) is made by peeling and slicing avocado, soaking it in trehalose solution for…
Showing 24 of 298
