Read the article: Seared chicken grunt, thin-sliced sashimi
Seared chicken grunt, thin-sliced sashimi
For the sashimi course, isaki carries more fat at this time of year, so unless it is thoroughly chilled, the skin can come away while it is being…
Fish
For the sashimi course, isaki carries more fat at this time of year, so unless it is thoroughly chilled, the skin can come away while it is being…
Takashi Okada
This is the rice course. Hio rice is a dish I devised wondering what I could make using ayu fish sauce, said to be free of off-flavors and good at…
This is starter three (Kaminoseki, Shimonoseki). We use conger eel caught near Itsukushima Shrine.
Omiya, Isenishiki
This is the grilled course. The spiny lobster grilled with karasumi is made by sandwiching the lobster between slices of karasumi and grilling it…
Hideo Kase
This is a simmered assortment. For the conger eel azuma-maki, we wrap dried gourd strips around the conger eel about twice, tuck the ends in with…
Hideo Kase
The sashimi course is seared-skin pufferfish, yakishimo-zukuri style. Thick-cut pufferfish has a good bite and fine flavor, so we slice it…
This is a clear-soup course. For the pike conger and its roe, autumn nut shinjo, fish-paste dumplings, hamo with good fat from early autumn is made…
This is the clear-soup course. For the tilefish stuffed with nuts, the tilefish is filleted into three pieces, cut into a block, lightly salted, then…
Japanese Chef Kyoyukai
This is the simmered course. For the hamo nanban-style simmer, the hamo is rolled with green onion, then wrapped in a bamboo sheath, deep-fried, and…
Honke Kamata Chefs Association
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
After trying various ways to enjoy kue grouper, we found that frying it was delicious, so we are presenting it here as a reference entry. It is…
Yoshiharu Kasai
This is the fried course. We often serve fugu in black vinegar at our resort properties and outside restaurants. We wash the fugu once in soy sauce…
Akasaka/Akasaka Hikawa
Masaru Tanaka
Finally, pike conger. For the pike conger hydrangea, we first trim off the head and tail of live pike conger, drop it into cold water for thirty…
JX Group Roppongi Club
This is the final additional course. For the hamo otoshi, I make hone-kiri cuts in the hamo and give it a quick blanch. The abalone is wrapped in…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
This is the vinegared dish. For the smoked conger eel wrapped in greens: I smoke the conger eel (anago) slowly for about forty minutes, taking the…
Kagurazaka Restaurant Maki
This is another summer standard: fat greenling dusted with kuzu starch. Fresh water shield is quickly blanched, and it's served together with bamboo…
For the scallop haru-yama, the scallop is quickly blanched and marinated in sweet vinegar. Since this is meant to evoke a spring mountain, the light…
Ginza Kasuga
For the deep-fried kisu (Japanese whiting) stuffed with sea urchin, kisu — an early-summer ingredient — is filleted, sandwiched with fresh sea…
Nihonbashi and Nihonbashi Izumoya
For the eel u-no-hana-age, the eel is fine-scored, wrapped in soybean pulp, coated with mashed potato, and deep-fried. For the eel koshiabura-age…
For the akamachi and bamboo shoot miso-yaki, the akamachi is filleted into three pieces, woven into a lattice pattern, salted, and grilled. The miso…
Ome, Kanpo no Yado Ome
For the conger eel hōsho-maki, since daikon alone would look too plain and white, carrot is also wrapped around the outside for better balance with…
Yaesu Kappo Shimamura
For the sea bream grilled and marinated in broth, the sea bream is filleted into three pieces, lightly salted, grilled, and steeped in a soup made…
For the grilled course's yellowtail Nanzenji-yaki: tofu is seasoned with salt and pepper and pan-fried like a steak, then placed on top of yellowtail…
Izu Nagaoka Onsen, Kameya Keian
The small hot pot is monkfish simmered in miso. As usual, the monkfish is filleted and cut into its component parts, given a firm quick blanch…
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