Potatoes and root vegetables
The simmered sea bream and turnip is a fairly common preparation, but this time I combined sea bream and turnip together. I wrap sea bream around a…
The assorted simmered dish is a menu conceived around the image of the Seven Lucky Gods. Since it's New Year's, I added a playful touch by decorating…
The grilled twin-layered pike conger dish comes from an idea I had: when you bone-cut pike conger that has rested two to three days, scrap meat…
The grilled course's loach, wrapped around burdock the way you would wrap eel, calls for boiling new-season burdock until soft, to balance the loach…
This time I thought up winter-oriented desserts with a free approach. December inevitably brings a strong Christmas image to mind, but since this is…
The New Okura, Yokohama
Toru Kato
The simmered course is simmered tuna throat meat. This throat meat can only be taken as a single piece from an entire tuna, so it rarely appears on…
For the steamed course's abalone jinda-mushi with kumquat, I think the bitterness of the abalone and the kumquat go well together. However, this time…
The delicately steamed egg custard is normally served after the appetizer course — served warm at this time of year, and chilled in summer. The egg…
For the grilled course, I made three pieces of sea bream autumn-brocade grill, styled to evoke autumn foliage.
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
Sashimi wouldn't normally be plated in five small portions on one dish like this, but this is a proposal — that pairing each of these ingredients…
Rokusaburo Michiba
Tsukiji Tamura
This is the square-cut turnip in the clear-soup course. Cutting turnip into squares leaves trimmings around the edges, so we grate those trimmings…
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…
The gourd-shaped taro set in mint gelée doesn't match the season for this shape, but we made it into an attractive hyōtan (bottle-gourd) form…
Kioicho auspicious
Think of the lily bulb and ginkgo nut salad as a variation on zunda-ae (mashed-edamame dressing). We salt-steam the lily bulb, let it absorb a thin…
Kioicho auspicious
The clear-soup course is quail shinjo. Quail alone has a slight gaminess, so we combine it with ground chicken and add a small amount of sansho…
Akasaka/Akasaka Hikawa
Masaru Tanaka
For the ebi-imo taro filled with duck in this simmered dish, duck is set inside, and following the idea that richness calls for richness, we top it…
Ajikobo Suisen
This is a vinegared dish. For the kuruma prawn Ohara-gi bundles, the prawns are steeped in a light sweet vinegar, combined with Japanese spikenard…
This is soup course four (Mine). Choshu Akajidori chicken is usually prepared as a simmered assortment, but this time I tried a somewhat…
This is soup course three (Iwakuni, Hagi). It is a shinjo made by combining Iwakuni lotus root with ground lizardfish paste, then steamed.
Starter six (Yanai, Hikari, Omijima) uses shellfish caught in the Seto Inland Sea and the Sea of Japan.
Japanese Cuisine Yoshimura
Kawasaki Japanese Cuisine Shunsai Nishiya
Masaru Nagano
Now for the simmered course. For the shrimp-shaped taro simmered in an all-purpose seasoned dashi, the taro has been carved into a chrysanthemum…
Hatagaya, Shonaisho
This is a simmered soup course. For the pheasant wing, the bone is hollowed out and a hollow burdock root tube is inserted; it's simmered together…
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