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Japanese Chefs Recipes

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57 results

  • Matsutake mushroom

  • Read the article: Okra pureed soup, deep-fried okoze, mozuku fish-paste dumpling, pounded shrimp

    The New Okura, Yokohama

    Toru Kato

    Okra pureed soup, deep-fried okoze, mozuku fish-paste dumpling, pounded shrimp

    This is a clear-soup course. A purée is normally made in a food processor, but here I finely minced the okra by hand and thinned it with a clear soup…

    • Clear-soup course / clear soup
    • August

    • ¥320

    • Cook time 1 hr

  • Read the article: Turnip in grated-daikon broth: seared tilefish, matsutake with grilled leaf-shaped mountain yam, maple-leaf-cut carrot, and Edona greens; garnish of pine-needle-cut yuzu

    Yaesu Kappo Yamanto

    Turnip in grated-daikon broth: seared tilefish, matsutake with grilled leaf-shaped mountain yam, maple-leaf-cut carrot, and Edona greens; garnish of pine-needle-cut yuzu

    This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappoya Mitsuto). We will focus on "Kabushosuri" (a type of sushi rice).

    • Kaiseki cuisine
    • Fall
    • luxurious
  • Read the article: Steamed abalone, pine-needle-skewered ginkgo nut, yam bulbil, Japanese walnut, maple-leaf wheat gluten, arrowhead bulb, ginkgo-leaf-shaped sweet potato, matsutake, soft-boiled egg, sea urchin and liver sauce

    Tokyo Baycourt Club Hotel & Spa Resort "Nihon Ryori Jigi"

    Steamed abalone, pine-needle-skewered ginkgo nut, yam bulbil, Japanese walnut, maple-leaf wheat gluten, arrowhead bulb, ginkgo-leaf-shaped sweet potato, matsutake, soft-boiled egg, sea urchin and liver sauce

    Valuing the color of the dish — a key point of Japanese cuisine.

    • Kaiseki cuisine
    • Fall
    • rich and full-bodied
  • Read the article: Late-season pike conger, matsutake

    Osaki Nihonkai Umi no Hana

    Late-season pike conger, matsutake

    This is served in place of the simmered dish course. Late-season pike conger, fattened before spawning, pairs superbly with matsutake. Taking the new…

    • Kaiseki cuisine
    • October

    • ¥700

    • Cook time 40 min

  • Read the article: Miso-style, Chikuma River roe-bearing ayu-koku

    Karuizawa Present Resort Karuizawa

    Takeharu Kadowaki

    Miso-style, Chikuma River roe-bearing ayu-koku

    This focuses on ingredients from Nagano. Koi-koku is a rich miso soup and simmered dish made by long-simmering carp cut into rounds in miso, and it…

    • Kaiseki cuisine
    • Fall
    • hearty and satisfying

    • Serves 1 · ¥340

    • Cook time 2 hr

  • Read the article: Greeneye fish, Hakata-style, matsutake mushroom, monkfish liver

    Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori

    Greeneye fish, Hakata-style, matsutake mushroom, monkfish liver

    As for the greeneye fish (mehikari) Hakata-style, mehikari is a deep-sea fish, similar to a male shishamo smelt. In females the roe has a strong…

    • Simmered / warm / steamed / combination-simmered
    • December

    • ¥428

    • Cook time 20 min

  • Read the article: Sea bream and turnip

    Japanese Cuisine Yoshimura

    Sea bream and turnip

    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…

  • Read the article: Grilled White Tilefish and Matsutake Roll, with Marinated Manganji Peppers

    Grilled White Tilefish and Matsutake Roll, with Marinated Manganji Peppers

    White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…

    • Kaiseki cuisine
    • October
    • striking

    • Serves 1 · ¥2,800

    • Cook time 30 min

  • Read the article: Eel Tree-Ring Roll

    Eel Tree-Ring Roll

    Under the theme of new-style eel cuisine, I came up with four eel dishes that feel distinctly Japanese while also being new. We're also often asked…

    • Kaiseki cuisine
    • June
    • light and clean-tasting

    • Serves 1 · ¥800

    • Cook time 1 hr

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