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Japanese Chefs Recipes

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  • Urui (hosta shoots)

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  • Read the article: Tilefish head simmered, cherry-blossom daikon stuffed with chicken dumpling

    Tilefish head simmered, cherry-blossom daikon stuffed with chicken dumpling

    A simmered dish. For the tilefish kabuto-ni, rather than the conventional method, no water at all was used — it was simmered instead in sweetened soy…

    • Simmered / warm / steamed / combination-simmered
    • April

    • ¥200

    • Cook time 1 hr

  • Read the article: Greater amberjack (akabana) with aromatic black vinegar dressing

    Japanese Cuisine Yoshimura

    Greater amberjack (akabana) with aromatic black vinegar dressing

    • May
  • Read the article: Young Bluefin Tuna Hand-Roll Sushi

    Young Bluefin Tuna Hand-Roll Sushi

    Putting the harmony between ingredients first, we serve rich, fatty young bluefin tuna alongside spring vegetables steeped in delicious bonito dashi…

    • Kaiseki cuisine
    • February
    • striking

    • Serves 1 · ¥300

    • Cook time 10 min

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