Daikon radish
Aomori, Apple Palace Aomori
This is a simmered dish, an arrangement of the Aomori local dishes known as "kayu-no-shiru, inari sushi, and jūne-mochi." This is a simmered dish…
Serves 1 · ¥820
Cook time 2 hr
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
Kioicho auspicious
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…
Kawasaki Japanese Cuisine Isawa
Tortoiseshell-cut aigamo (crossbred duck) is usually made with chicken, but this time I use aigamo for its distinctive aroma and umami, lending it a…
Otemachi Tokyo Kaikan
Under the theme of 'the handwork of Japanese cuisine,' I'm introducing work centered on dried foods—daikon, this time. In Japan, there used to be a…
Serves 10 · ¥180
Cook time 10 min
Kagurazaka Shozantei
I made this mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and July—and…
Serves 1 · ¥480
Cook time 1 hr
Kagurazaka Shozantei
This is a sauce chosen by color—an expression through color. For this additional course, I came up with 'oil sardine' as a new way to enjoy sweetfish…
Serves 1 · ¥540
Cook time 1 hr
From the theme "sauces chosen by color," or ways of expressing color, I designed a "sauce with presence." The sashimi course brings together bonito…
Serves 1 · ¥470
Cook time 20 min
Putting the harmony between ingredients first, we serve rich, fatty young bluefin tuna alongside spring vegetables steeped in delicious bonito dashi…
Serves 1 · ¥300
Cook time 10 min
Tsukiji, Tsukiji Honganji Japanese Restaurant Shisui
This is the ohira (the hira bowl course). It's a simmered dish, but I avoid over-garnishing it, and rather than cutting for a pretty finish, I cut in…
¥60
Cook time 40 min
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