Crustaceans
Hakone Yumoto Senkei
These are the deep-fried dishes. Burdock Tazuna-Age: scallop is worked into a fine paste and stuffed into the burdock, then twisted and deep-fried in…
Tsuburano Shinjuku Gyoen branch
For the appetizer's eggshell jelly in a bird's nest, we hollow out an eggshell, soak it, and boil it to guard against food poisoning. It is served…
Makuhari Hotel The Manhattan Japanese Restaurant Origin
This is the palate-bridging course. We made it a somen dish in fukusa-style dashi (a softly egg-thickened broth). The two colors of somen are matcha…
Takashi Okada
This is the takiawase, the simmered assortment course. For the Ise lobster, I thought the tartness of plum would bring out the flavor of the bamboo…
Ajikobo Suisen
This is a vinegared dish. For the kuruma prawn Ohara-gi bundles, the prawns are steeped in a light sweet vinegar, combined with Japanese spikenard…
Akasaka Shozan
This is the tomezakana course (a hearty dish that marks the meal's turn toward its close). Records state that monkfish flesh was eaten by tracing the…
Kawasaki Japanese Cuisine Shunsai Nishiya
Masaru Nagano
This is a clear-soup course. Regarding the Japanese spiny lobster shinjo, the fishing season for Ise lobster opens in August in the Sotobō region and…
Kawasaki Japanese Cuisine Shunsai Nishiya
Masaru Nagano
This is an appetizer. For the yuba tofu, the firmness varies depending on the concentration of the soy milk, so the key is judging that balance as…
This is a grilled dish. For the salt-grilled wagyu, keep a little extra sukiyaki- or shabu-shabu-grade wagyu in stock; using it for the grilled…
Kannai Japanese Cuisine Kukai
The irizake, a classical seasoning sauce of sake reduced with plum and bonito, used for the sashimi course is made with 20 pickled plums per sho of…
Tsukiji, Shin-Miura Main Branch
The sayori and rapeseed-blossom nagaimo roll is made by putting sayori and rapeseed blossom inside, but in winter it can be interesting to substitute…
Keio Plaza Hotel
For the five-color kushiage, we finished it with an emphasis on color. Foreign guests tend to prefer bold, distinct flavors, so — although we haven't…
Uenoikenohata Kaien-tei
The peel temari-fried ball is the highlight this time. There's a lot you can do creatively with peels, and this is one of them. First, we singe off…
Yoshiharu Kasai
For the crab shabu-shabu clear-soup course, we cut egg tofu into a moon shape and used napa cabbage as the green garnish. The crab is quickly…
The grilled course is the bamboo shoot three-color grill. The bamboo shoot is prepared in the usual way, brushed with bonito-infused Tosa soy sauce…
Yaesu Kappo Shimamura
For the pen shell novelty deep-fry, pen shell is layered together with shrimp meat in Hakata style — two ingredients sandwiched together and cut to…
For the crab shinshū-age: soba noodles are half-boiled, coated with fish paste, wrapped in crab, and deep-fried in tempura batter. For the clam and…
Nadaman Guest House, Shinjuku
For the spiny lobster simmered in the shell, armor-style, the lobster is split lengthwise, the gills are removed, and the roe-like paste in the head…
Mukojima/Chiyoda restaurant
For deep-fried summer daikon with soy-sauce grilling, peel the daikon and deep-fry it — frying it to about seventy or eighty percent done, leaving a…
Tsuburano Shinjuku Gyoen branch
The simmered dish is zenmai shinoda-maki. The reconstituted flowering fern is simmered until it absorbs the seasoning, then rolled in deep-fried tofu…
Akasaka Shozan
I show off the bamboo shoot's growth rings, hence 'tree-ring bamboo shoot.' I reconstitute a bamboo shoot that had been preserved in rice bran…
The simmered assortment's Ise lobster simmered in Saikyo miso is a dish with the feel of shrimp chili. Split the Ise lobster lengthwise, remove the…
Showing 24 of 515
