Read the article: Jibu-ni, a Specialty of Kaga
Jibu-ni, a Specialty of Kaga
For the warm dish course: simmer the vegetables, fu (wheat gluten), and shrimp in white happō dashi beforehand. Coat the duck meat with potato starch…
Crustaceans
For the warm dish course: simmer the vegetables, fu (wheat gluten), and shrimp in white happō dashi beforehand. Coat the duck meat with potato starch…
Ginza Okubo
Kinya Okubo
The colorful vegetables in the spring yose-jelly are bell pepper, asparagus, and savoy cabbage harvested around Lake Kawaguchi in March and April. As…
Hitotsubashi Josui Hall "Hashihantei"
The simmered yukiwa burdock uses Horikawa burdock (a heirloom Kyoto burdock), reconstituted with rice bran, then simmered in a soba-dashi with a…
Okawara Mizuki Hotel Ogaisou
For the sashimi course's kuruma prawn young-leaf style, the kuruma prawns are quickly blanched in hot water and then dropped into ice water. I…
Ginza Kasuga
Takao Shimada
This time it's a vinegared dish, but at our restaurant we don't force a vinegared dish into every course — we serve it within the appetizer, or bring…
Ginza Fukuju (Michelin two stars, Japan 2026)
Katsuhiro Onodera
For the appetizer's hakata-style uni-grilled shiitake — hakata being a pressed, layered preparation named for the striped Hakata-ori obi fabric — the…
Rokusaburo Michiba
For the hearty course, the hand-pulled Ise spiny lobster — the lobster is boiled and its meat cut out; finishing it with an egg-yolk glaze is good…
Uenoikenohata Kaien-tei
For the lotus-root mochi in this soup course, we deep-fry it in low-temperature oil, and once the surface has set, we take it out and put it in the…
Akasaka/Akasaka Hikawa
Masaru Tanaka
The pie-wrapped deep-fry has butter worked into it as well; pastry pairs beautifully with oil-based dishes. The crab white sauce is a silver-colored…
Ome, Kanpo no Yado Ome
For the fried course's young ayu deep-fried with water pepper miso: since this is the season for it, the young ayu is butterflied along the back and…
Omiya, Isenishiki
This is the appetizer. For the abalone liver roll — if the abalone is made too soft, the flavor cooks out and it loses its appeal, so a pinch of salt…
Yoshiharu Kasai
This is the simmered course. Lately, guests are pleased when vegetables are included in the simmered course, so I've arranged it as a five-item…
Chefs Association
Yoshiaki Sato
This is the simmered dish course. We used spring cabbage for the spring-cabbage-and-conger-eel thread roll because it's the season when spring…
Kenji Isshiki
This is the sashimi course. For the dried spiny lobster roe in the spiny lobster rinsed in tamazake, it is salted through a sheet of paper and dried…
Makuhari Hotel The Manhattan Japanese Restaurant Origin
First, from the appetizers. For the crab in the crab, imogara, and hasu-imo shinoda-hakata, we use snow crab. The imogara is reconstituted in…
The steamed dish is a turnip parcel, steamed and twisted into a cloth-bundle shape. The turnip's skin is neatly peeled and parboiled, then soaked…
Chiba - The Inn of Filled Hearts Yoshiyume
This is a grilled dish. For the momiji-yaki (grilled to evoke autumn foliage) Ise lobster, the lobster is boiled for about twelve minutes, and the…
For the simmered assortment, the monaka-shaped nagaimo is made by carving the yam into a monaka (wafer-shell) shape, deep-frying it until golden…
Kagurazaka Restaurant Maki
This is a raw asparagus pureed soup. I prepared it as a zatsuki -- the dish served first, as soon as guests are seated -- meant to be enjoyed like a…
Shibuya Japanese Restaurant Aogaki
For the tilefish and matsutake sandwiched with monkfish liver, grilled: the tilefish is filleted into three pieces and salted, then given a butterfly…
This is the simmered assortment. For the egg-yolk-battered fry made with the last of the season's pike conger, the fish is bone-scored, lightly…
Odawara SAKANA CUISINE RYŌ
Soak the shark fin in lukewarm water overnight. After that, add Shaoxing wine (laojiu) to water, and put finely minced scallion and finely minced…
Next is the simmered course. This is truly an old, traditional preparation. First the eggplant is deep-fried in oil, then it's simmered in dashi…
For the simmered course's abalone tofu, I made it in two layers: the liver and the meat. Since there are occasionally guests who don't care for the…
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