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Japanese Chefs Recipes

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28 results

  • Wood ear mushroom

  • Read the article: Nakijin Agu Pork Rafute

    Hotel Nikko Tokyo Japanese Restaurant "Sakura"

    Shinji Kajiwara

    Nakijin Agu Pork Rafute

    For the Nakijin Agu pork rafute, an Okinawan braised pork belly, when boiling the Agu pork — a rare, purebred island breed — it's important to skim…

    • Simmered / warm / steamed / combination-simmered
    • June
    • juicy

    • ¥850

    • Cook time 4 hr

  • Read the article: Seaweed Parfait

    Roppongi SHOJIN Sogo

    Daisuke Nomura

    Seaweed Parfait

    Served in a glass for a colorful, showy presentation.

    • Kaiseki cuisine
    • Spring
    • generous
  • Read the article: Tilefish kenchin-style grilled, shrimp-shaped taro serving bowl, scallion sprout, aka-koshō, crab sauce, roasted chestnut

    Suitengu Shrine and Sakura Japanese Restaurant

    Tilefish kenchin-style grilled, shrimp-shaped taro serving bowl, scallion sprout, aka-koshō, crab sauce, roasted chestnut

    Kenchin-yaki is a dish in which tofu and vegetables that have been sautéed and simmered are wrapped in white fish, chicken, or the like, and grilled…

  • Read the article: Shingoro, Okoge-Style, with Kozuyu Sauce

    Koriyama Shikisai Ichiriki

    Shingoro, Okoge-Style, with Kozuyu Sauce

    This is a modern arrangement of the Fukushima local dishes shingoro (a rice cake glazed with egoma, or perilla) and kozuyu (a dish simmered in dried…

    • Kaiseki cuisine
    • Spring
    • texture

    • Serves 1 · ¥140

    • Cook time 2 hr

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