Shimeji mushroom
Kawasaki Japanese Cuisine Isawa
For the simmered beef chuck-eye roll (kata-rosu), I use several kinds of miso along with chicken-bone broth and other ingredients to build a…
Serves 1 · ¥215
Cook time 1 hr
From dishes paired with white wine produced in Yamanashi Prefecture, this is a fried dish. For the yam-bound crab deep-fry, grated mountain yam is…
Serves 1 · ¥350
Cook time 30 min
This is the additional course. For the wagyu roast, I used hishio, miso-damari with garlic, and miso-damari with garlic and soy sauce to draw out the…
Ajikobo Suisen
This is the simmered-dish course. As for the lotus root shinjo, in-season lotus root, when left to rest until late autumn, has its starch convert…
Serves 1 · ¥300
Cook time 1 hr
Osaka, Settsukyo Hananosato Onsen Sansuikan
For Wild Boar Sansho-yaki, I use the neck, a rare cut of wild boar that has begun to develop fat, simply seared and grilled to bring out the…
Serves 1 · ¥572
Cook time 40 min
Japanese Restaurant Jigi
Seven or eight years ago, I brought to life a recipe by Ms. Taniguchi, and it sold extremely well. Seeing that sparked my interest in yakuzen. Since…
Serves 1 · ¥530
Cook time 35 min
Japanese Restaurant Jigi
This is an application of yakuzen within Japanese cuisine. This is the clear-soup course. The Champignon Surinagashi — a ground, strained purée-style…
Serves 1 · ¥940
Cook time 40 min
Kutsukake Stay Nakakarui
For the Tōyama-style hunter's hot pot tōji-soba, I used bear loin, whose meat is comparatively tender. Following the principle of dosan-dohō —…
Serves 4 · ¥1,186
Cook time 1 hr
Sanwa Shutter Yufu Kogen Resort
Shoji Saka
Popularity points and particular care taken In Tokyo or Osaka, hamo tends to be seen as a premium, upscale fish, but where I'm from in Oita…
Asakusa Teahouse Ichimatsu
Yoshimichi Hirai
Taking aroma as the theme, I focus here on 'the scent of shijimi clams and first-extraction dashi.' Rather than the bold, hit-you-in-the-face aromas…
Serves 1 · ¥500
Cook time 3 hr
Komoikai
For the pike conger with grated plum sauce: this time I used the tail section of the pike conger that isn't used for the quick-blanched preparation…
Hakone Yumoto Yoshiike Ryokan
This is a fried dish. The autumn salmon and autumn-brocade rice cream croquette uses salmon, soy milk skin, and white sauce. Since we run an inn, we…
Serves 30 · ¥3,500
Cook time 1 hr
This is the clear-soup course. For the crab shinjo steamed with cabbage, I blanch the cabbage with salt added to bring out its color well. Doing so…
¥250
Cook time 1 hr
This is a shiizakana, an additional hearty course. For the apple Tsugaru-style, we hollow out an apple and fill it with scallop, mochi, and shimeji…
¥325
Cook time 1 days
Maihama Tokyo Bay Maihama Hotel First Resort
The centerpiece dish is kinmedai, maitake, and shimeji egg tofu. The kinmedai is marinated in a citrus-soy marinade and grilled, and it is layered:…
¥1,000
Cook time 30 min
Tokyo Baycourt Club Hotel & Spa Resort "Nihon Ryori Jigi"
Generously featuring the flavors of autumn, colorfully.
Shibuya Japanese Restaurant Aogaki
This is the simmered course. For the Ise lobster gusoku-ni, Saikyo-style, I split the lobster lengthwise into three pieces, coat them in potato…
¥1,200
Cook time 30 min
This is a course meant to encourage more sake. For the yellowtail and napa cabbage hakata terrine, steaming for about an hour softens the napa…
¥700
Cook time 1 hr
Woodland
Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…
The soup course is finished as a clear seafood broth. For the arrowhead-tuber mochi shaped like a leaf, we grate the arrowhead tuber and combine it…
Serves 30 · ¥375
Cook time 30 min
Since the dish makes the most of the meat's umami and finishes light, I think it pairs well with a lightly alcohol-added sake or barley shochu. Neck…
Woodland
Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…
Harumi Hotel Mariners Court Tokyo
This is the clear-soup course. With whale, the difficulty lies in how to rehydrate it and how to remove its odor. I take a block of whale hongawa…
¥700
Cook time 3 hr
Japanese Cuisine Ginza Kogama
A dish that doesn't try to do anything unusual — it's packed with Yamagata hospitality. Judge the heat precisely, and draw out every bit of the…
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