Taro
Inazumi Onsen, a steamy hot spring inn in Yuzawa
The theme is "Reimagined Local Cuisine" — a creative reworking of the standard way local cuisine is typically served. This is an additional course…
Serves 1 · ¥1,700
Cook time 30 min
Akasaka/Akasaka Hikawa
Masaru Tanaka
As the hearty course, this is oyster and kombu boat grill. We put sweet miso, oysters, scallion, and fresh wheat gluten onto a kombu boat and grill…
Serves 1 · ¥1,000
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
For the soba denpo-yaki, I use buckwheat flour in place of wheat flour for the béchamel sauce, added to bring out thickness and depth. For the sauce…
Serves 1 · ¥530
Cook time 30 min
This is a way of making use of the winter ingredient cod. Our restaurant sees many local customers — older guests, young couples, and gatherings of…
Serves 1 · ¥450
Cook time 1 hr
Nihonbashi Shin
Jun Okada
This is a simmered course. For the taro dumpling, we peel the taro with a six-sided cut, press it through a sieve, and freeze it. We season the…
¥150
Cook time 2 hr
Hattori Nutrition College
Check whether the taro has been simmered until soft using a bamboo skewer (see photo). When combined with egg tofu, it firms up as it cools, so…
Shibuya Japanese Restaurant Aogaki
From our use of the winter ingredient yellowtail, this is a simmered dish. I think it's common to enjoy yellowtail for the umami of its fat, but the…
Serves 1 · ¥1,200
Cook time 1 hr
The taro deep-fried arare-style takes its cue from the Doll's Festival: small dice of purple sweet potato and orange sweet potato are pressed onto…
Japanese Cuisine Yoshimura
A reconstruction of noppe, a Niigata local dish, from "Rethinking the Cuisine Favored in Tokyo and Niigata Cuisine." It is finished as a deep, rich…
Serves 1 · ¥326
Cook time 40 min
Ise-sada Main Store
This is a variety of softshell turtle dishes — maru for short. This time I use two kinds of softshell turtle: one simmered for an hour and a half to…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
'Noppe' is a Niigata regional home-style dish, a lightly thickened simmered stew widely loved and often eaten at home. This time, I've added a twist…
Serves 1 · ¥443
Cook time 1 hr
Niigata Arkbell Group
Hiroyuki Yoshikawa
A modern take on regional cuisine Original regional dish: noppe Looking back on the history of dishes that have been eaten since long ago, I came to…
Serves 4 · ¥365.5
Cook time 3 hr
Kudanshita Kudanshita Juhaku
For preparing the soft-shell turtle, the key to cleanly peeling the skin is to pour about 60°C water over it. If the temperature is too high or too…
Koriyama Tenku
This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…
Serves 3 · ¥400
Cook time 1 hr
Koriyama Shikisai Ichiriki
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…
Serves 1 · ¥140
Cook time 2 hr
Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori
As for the wild yam tōji-age, the texture combines the springy bite of a fish-paste dumpling with the moist, tender quality of wild yam. I feel…
¥106
Cook time 25 min
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…
From the collection of cold-cuisine techniques for beating the summer heat, under the theme "the cool taste of midsummer," I wanted diners to savor…
Serves 4 · ¥1,500
Cook time 1 days
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