Read the article: Asparagus, yuba
Sea Pomegranate
Asparagus, yuba
The asparagus, yuba, and avocado tossed dish is a dish that came about by happy accident. Vegetables only need a day or two in a sweet white miso…
Other
Sea Pomegranate
The asparagus, yuba, and avocado tossed dish is a dish that came about by happy accident. Vegetables only need a day or two in a sweet white miso…
As for the owan Shōgoin daikon kogarashi-mushi, if you add a light whipped egg-white foam as a binder, the filling and the turnip stick together…
The shuto sauce on the hasu-imo ends up with a thick, clinging texture much like an egg-yolk vinegar sauce. Cooking it in a hot water bath gives more…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn.
For the winter melon naruto-maki, the winter melon is scored in a bamboo-blind style and rolled into a naruto spiral with wakame and a shinjo…
The soup course is bamboo shoot and yuba shinjo. The bamboo shoot is simmered in something closer to an all-purpose seasoned dashi than a plain…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…
Our Shinagawa Club is used mainly as a venue for entertaining company executives; we offer both à la carte and set courses at lunch, and only set…
Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…
Uenoikenohata Kaien-tei
This is the Korenai pork bone-in loin, Tsugaru-style grill. This time I used loin, but let me explain using pork belly instead: cut the belly into a…
Akasaka/Akasaka Hikawa
Masaru Tanaka
Rakantei
For the simmered course's spring daikon and lotus-root mochi simmered with shirozake: this time I used sake lees to let it soak in the seasoning…
Rokusaburo Michiba
For the grilled course's seared live-fish and vegetable salad, I added honeycomb tripe (hachinosu); vegetables alone lack punch, so I often use it…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
For the vinegared course's horse mackerel and lotus root jakago-maki, the horse mackerel is pressed with kombu, worked into something like a minced…
Crispy-fried curled shrimp: drying it before frying crisps it more. Served with light ume salt; for fun we built a raft from sweet potato.
For the yuzu-scented grilled sea bream, the sea bream is filleted into three pieces as usual, then marinated for about 20 minutes in a marinade made…
Ebi-imo, boat-grilled; grilled bamboo shoot; yuba shinjo, basted and grilled; Koshu-style simmered abalone; La France pear
Showing 24 of 314
