Read the article: Deep-fried Japanese flying squid with dried shiso powder
Crustaceans
Akasaka/Akasaka Hikawa
Masaru Tanaka
Regarding the shrimp-taro gluten cake in the simmered course — molded with sea urchin, deep-fried, and simmered — we used to often make our own raw…
For the vinegared dish, dashi is combined with light soy sauce and vinegar, brought to a single boil, then cooled in ice water, and grated ginger…
The soup course is a crab and lotus root yose. To keep the lotus root from discoloring, always soak it in vinegar water and then alum water. Boil it…
Tokyo Airport Restaurant
For the vinegared dish of snow crab, blanched white taro shoots, and fine-julienned okra, the snow crab is expensive, so we use the packaged…
Fujikyu Group
This is the palate-settling course before the rice course. The Tsugaru mizore-zu is made by cutting apple, setting its color in salted water, slicing…
Ikebukuro Metropolitan Hotel
This is a grilled dish. The seafood grilled on a hot stone is one of our specialties, served year-round. For the shuto (salted, fermented bonito…
Noboru Yamamoto
This is the appetizer course. For the kombu-cured yagara, it's best to slice it into thick fillets before curing it between sheets of kombu. The…
Nihonbashi - Tokyo Kaikan Mitsukoshi Co., Ltd. Nihonbashi Sales Office
Sumio Udagawa
This is the fried course. For the chestnut-bur fried Ise-ebi lobster, I pounded and stretched the lobster meat, wrapped it, and coated it with…
This is shiba shrimp shinjo with chrysanthemum. Winter melon is peeled into a thin continuous sheet, wrapped around the shinjo, and topped with…
Mitsuhama Shotokan
Lastly, the fried course. For the Ise lobster kōsen-age: the Ise lobster is taken as a fillet, shaped into a round form, coated with finely crushed…
Shibuya Japanese Restaurant Aogaki
Last is the fried course. For the maki-grade kuruma prawn kikka-age: the prawn is flattened out, and fresh chrysanthemum petals that have been picked…
Shibaura Kaiseki "Peony"
Today's kobachi is a green sansho-bud-dressed dish. The shrimp are simmered in sake and salt, and the pine truffle mushrooms are simmered to just…
Uenoikenohata Kaien-tei
I wanted to bring some playfulness into this mitate-style presentation work. I made it thinking that this kind of visual presentation could work well…
For the simmered course, the turnip kettle-simmer, we carve a kettle shape out of turnip and fill it with a simmered dish made from ingredients the…
For the sake accompaniments, I laid down a New Year's battledore and, since the zodiac year is the Rat, served the dishes in small bowls shaped like…
Omotesando Japanese Cuisine Keyaki-tei
The second simmered dish, Ise lobster and winter melon rock-style egg tofu, uses the Ise lobster head set aside from the first simmered dish, along…
For the vinegared dish, the Japanese lobster is simply salt-grilled as is, and early-season matsutake mushrooms are also soaked in a light salt brine…
As for the spiny lobster marinated in soy sauce: in Kamogawa, spiny lobsters weighing around 100g come ashore, and since they're inexpensive at about…
For the simmered course's spring daikon soup, we went for a slightly Chinese-inspired presentation. Today the daikon is cut into somewhat large…
Showing 24 of 515
