Potatoes and root vegetables
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow the principle of…
For the tube-cut burdock coated in shrimp powder, we dry and toast tiny opossum shrimp, grind them finely in a mortar, pass them through a sieve…
The fried course is what we actually serve in the restaurant. What's poured over the golden-fried kuruma prawn is aurora sauce. Dishes like this that…
Tsukiji Fish Market Seafood
For the yatsugashira taro, sweetly simmered, I use a rich stock made from grilled conger eel bones as the base for it. Every December I hear head…
Hitotsubashi Josui Hall "Hashihantei"
This is the simmered course: gourd-shaped vegetables, sweetly simmered. Each vegetable is simmered separately in its own pot — daikon with…
For the deep-fried shrimp rice-bale rolls, we cut the crusts off bread sliced eight to a loaf, steam it lightly, and then use the edge of the cutting…
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
Daichūji imo is a taro grown at Daichūji temple in Numazu; it's considerably larger than ebi-imo taro, and it's packed solid all the way through…
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
I was taught a preparation method for softshell turtle that removes any unwanted odor, and at customers' request I also serve it in place of the soup…
Otemachi Tokyo Kaikan
The celebratory New Year dish is arranged to suit New Year decorations, so we've also included ceremonial paper strips and pine-bamboo-plum motifs…
What I'd really recommend from the takiawase is the mibuna, chrysanthemum petal, and salted whale skin in a light, broth-based simmered dish. It's…
The matsutake in the clear-soup course is chopped fine. This is something we've done since the previous master's (oyaji-san's) time — chopped this…
Ginza Kasuga
Takao Shimada
Sawani-jitate is versatile, so I use it throughout the year. Here I used nagori hamo, and I hear that in Ōita they eat hamo year-round; at our…
With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…
Kioicho auspicious
For the mochi-kujira — a fatty, gelatinous cut of whale prized for its chewy texture — and daikon, we used minke whale. Because the skin peels away…
Yoshiharu Kasai
This is the grilled course. For the egg-yolk-glazed and grilled rock oyster, since fresh oysters that can be eaten raw are used, a quick grilling is…
Aoyama Hana-Michou
Next is the fried course. For the loose-fried sea cucumber, we cut off the top and bottom of the sea cucumber, then wrap gauze around a pair of…
This is a clear-soup style dish, with duck dumplings, grilled scallion, shiitake mushroom, grilled millet-gluten cake, and pine-needle-cut yuzu as…
For the fried course, crab hōnen-age: steamed sea urchin is placed inside, wrapped in crab, then wrapped again on the outside in nori, lightly seared…
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