Potatoes and root vegetables
Tsukiji, Shin-Miura Main Branch
The sayori and rapeseed-blossom nagaimo roll is made by putting sayori and rapeseed blossom inside, but in winter it can be interesting to substitute…
Uenoikenohata Kaien-tei
The peel temari-fried ball is the highlight this time. There's a lot you can do creatively with peels, and this is one of them. First, we singe off…
For the snow-ring lily bulb, we clean the lily bulbs, steam them, and pass them through a fine sieve; to 100g of this puree we mix in about ten…
Aoyama Hana-Michou
Next is the meat course. For the beef and lotus root butter-ponzu grill, the butter ponzu is made by reducing ponzu, adding butter and sugar, and…
For the sayamaki-grade shrimp and ginkgo fritter, the ginkgo nuts are boiled, mashed, and mixed with the shrimp along with just a small amount of…
The soup bowl course is kinmedai (splendid alfonsino) shinjo. The kinmedai is prepped, with just the skin removed and set aside. The flesh is…
For the crab shinshū-age: soba noodles are half-boiled, coated with fish paste, wrapped in crab, and deep-fried in tempura batter. For the clam and…
This is the simmered soup bowl course. For the tilefish burdock roll: the burdock is hollowed into a tube shape and simmered in a clear-soup stock…
Tsuburano Shinjuku Gyoen branch
The simmered dish is zenmai shinoda-maki. The reconstituted flowering fern is simmered until it absorbs the seasoning, then rolled in deep-fried tofu…
Akasaka Shozan
I show off the bamboo shoot's growth rings, hence 'tree-ring bamboo shoot.' I reconstitute a bamboo shoot that had been preserved in rice bran…
The simmered assortment's Ise lobster simmered in Saikyo miso is a dish with the feel of shrimp chili. Split the Ise lobster lengthwise, remove the…
For the grilled course, I created an assembled presentation with a celebratory theme in mind. The part I put the most of my own effort into was the…
This is steam-grilled pike conger. I spread on a thin coat of the currently popular salted, fermented rice-malt seasoning, then bone-score the pike…
Shiratama Miso Ishino Miso…………………2 kg Sake…………………………1.5 shō (approx. 2.7 L) Mirin………………………290 g Sugar………………………375 g Egg Yolks…………………25
For the last course, the vinegared dish is a three-color milt roll — I used milt as the core and wrapped it in tai surimi in three colors: white…
This is a soup-bowl course, and it too is fittingly New Year's in spirit. It is a technique passed down from long ago: pine-needle shinjo. I combine…
The clear-soup course features white-plum abalone. The abalone is thinly sliced on the bias, dusted with kuzu starch, and quickly blanched. Since…
Kansai Chefs Association
Ginza Kappo Risen
In keeping with the moon-viewing season, this plays on the idiom "the moon and the softshell turtle" (tsuki to suppon — things that resemble each…
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