Read the article: Duck and Taro
Rokusaburo Michiba
Duck and Taro
For the taro in this dish, I normally peel it, boil it in rice-rinse water with one whole chili pepper added, wash off the sliminess thoroughly, and…
Potatoes and root vegetables
Rokusaburo Michiba
For the taro in this dish, I normally peel it, boil it in rice-rinse water with one whole chili pepper added, wash off the sliminess thoroughly, and…
The grilled dish aramaki-zake, a salted and dried whole salmon traditionally served at New Year's, and Danshaku-imo wrapped and baked is essentially…
Omotesando Japanese Cuisine Keyaki-tei
For the vinegared dish abalone steamed Matsumae-style, the abalone is prepped, topped with a round slice of daikon, sprinkled with sake, wrapped in…
For the black abalone, abalone and daikon are placed together in a vacuum-sealed bag and steamed as is. This creates what is essentially a…
For the simmered course, the conger eel tōji-maki (a yuba-wrapped preparation named for Tōji temple) is wrapped in the green outer leaves of round…
The "mosso-gai" in the mosso-gai and potato-noodle steamed dish is a shellfish — a type of whelk — caught from the Sanriku coast up through Hokkaido…
Since the three-color kuzu-suisen has anko (sweet red-bean paste) inside, I've kept the sweetness of the surrounding dough more restrained to…
Japanese Cuisine Yoshimura
For the grilled course's kisu whiting grilled with sakato, I add egg yolk to the sakato, sandwich it between pieces of whiting, give it a wave-like…
Ginza Yukicho
For the soup course, I made it a suimono (clear soup) built around the image of fugu shirako-zake — sake flavored with pufferfish milt. For the…
Ginza Yukicho
The sakizuke, the appetizer course, is three kinds of dressed dishes. Given the character of our restaurant, even in a dish like an assortment of…
Otemachi Tokyo Kaikan
For the simmered course, stone-wall-style mukago: if the egg batter and the mukago aren't the same firmness, they tend to come apart when you slice…
For the simmered course's conger eel hakata, the winter melon is peeled and its color brought out using baking soda, then layered hakata-style with…
For the grilled course's oil-grilled preparation, I score the kamasu's skin so it curls easily, and skewer it with two or three metal skewers so the…
Rakantei
For the clear-soup course's potato and clam: shaping it like a clam is a bit tricky, but it's easy if you first form it like a rice ball and then…
Omiya Fish Master
This is the pickles course. Takuan is used year-round, but it calls for careful attention at this point in the meal. If it's known that a guest has…
Chiba - Hotel New Otani Makuhari Senbazuru
This is the grilled course. For the tilefish tamba-yaki — grilled and topped with Tamba-style chestnut, named for the chestnut-producing Tamba region…
Nishiazabu/Nishiazabu Ichino
This is the deep-fried course. For the chestnut kesho-age, the chestnuts are peeled and simmered in white happō dashi, coated in a cocoa-powder…
Daimon Kappo Miyamoto
This is a clear soup of julienned vegetables. Cut whale bacon into fine strips; peel carrot into thin sheets and julienne; simmer in a light…
Ome, Kanpo no Yado Ome
I named the theme 'Colors of Summer, Cool Moon.' First is appetizer one. For the grilled sea urchin and summer-vegetable achara pickle: for color…
Nishiazabu/Nishiazabu Ichino
The last course is the fried course. For the conger eel shinjo in thread-spool style, the conger eel is opened, its skin removed, lightly tenderized…
Japanese Cuisine Yoshimura
For the simmered assortment, the loach and burdock rolls: dissolving white miso into the broth makes the loach more tender. For the grape eggplant…
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