Fish
For the Shimonita negi yuba-maki: the core of the leek is hollowed out, prepared ankimo is stuffed inside, and the whole thing is wrapped in yuba and…
Shibuya Japanese Restaurant Aogaki
First, two appetizer dishes. For the pufferfish shuto-egg dressing, the pufferfish is filleted into three pieces and, without removing the skin…
Ginza Kappo Risen
For ayu somen, grill the ayu thoroughly and remove the center bone. Boil the lotus root with iron added to the water, and let it soak in clear soup…
Wakakomakai KKR Hotel Tokyo
For the tilefish styled as a white waterfall, I butterfly open the tilefish and wrap it in somen noodles. The clear soup base is made by combining…
Japanese Cuisine Yoshimura
For the Naruto-style stone flounder, fillet the stone flounder into five pieces, skin it, and cut it into thin sashimi slices; season with salt and…
Hattori Nutrition College
The grilled dish is young sweetfish, air-dried. Butterfly the sweetfish open along the back, and marinate it briefly in a slightly sweet…
This is a chilled simmered dish. For the hamo nikogori, take the stock from the bones. Fillet the hamo into three pieces and quickly blanch it once;…
Tokyo Airport Restaurant
For the soup course, we use a delicately flavored hige-dara — an armored cusk-eel, Hoplobrotula armata, not a true cod despite the dish name. Wanting…
In place of the soup course is eel hosho-maki, in season from late autumn into early winter. First, the eel is cut into rounds, grilled plain, then…
Atami Bamboo Forest Mizuno
The vinegared course is whale skin and dried fig dressed in vinegared miso. Salted whale skin is reconstituted by soaking it overnight in…
Ginza Hikari
This is the vinegared dish. The salted whale skin is slowly reconstituted over four to five hours in rice-bran water that is changed three to four…
Last is the additional course. This one takes its cue from Chinese cooking. I've turned a round eggplant into a bowl. For the shark fin, I finish it…
The clear-soup course is sea bream simmered to a plump, glossy finish, with red-and-white mochi. I suppose you could call this a fairly standard…
For the substitute bowl course (kawaribachi), the papaya bowl needs alignment marks so the lid closes properly every time. When we serve it, we have…
Itako Japanese Cuisine Yamauchi
Ginza Kappo Risen
For eel simmered with sansho pepper: cut the eel into rounds and grill it plain, without sauce, then remove the center bone. Line a pot with kelp…
The grilled course here is skate Saikyo-yaki. The guest we served this to was from the Tohoku region, where skate is called kasube — written there…
Kabura-zushi is definitely a winter food. Winter turnips firm up and become dense in flesh. Summer turnips have a lot of moisture, which suits them…
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