Read the article: Shrimp and tilefish in orange sauce
Shrimp and tilefish in orange sauce
For the shiizakana, an additional hearty course, rather than simmering or grilling the tilefish and shrimp, I boiled them, making good use of butter…
Fish
For the shiizakana, an additional hearty course, rather than simmering or grilling the tilefish and shrimp, I boiled them, making good use of butter…
Chiba - Hotel Ichinomiya Seaside Otsuka
For the clear-soup course, we used a dashi made by dry-grilling (su-yaki) local-fish bones and head trimmings, then rounded out the flavor with…
Ginza Hikari
For the deep-fried course, choose large icefish (shirauo), stretch the raw flesh thin, coat it with cherry blossoms, and deep-fry.
Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori
As for the deep-fried whiting yawata-maki in the fried course, whiting good enough to serve even as sashimi comes in cheaply and in large quantities…
The simmered sea bream and turnip is a fairly common preparation, but this time I combined sea bream and turnip together. I wrap sea bream around a…
The grilled twin-layered pike conger dish comes from an idea I had: when you bone-cut pike conger that has rested two to three days, scrap meat…
The grilled course's loach, wrapped around burdock the way you would wrap eel, calls for boiling new-season burdock until soft, to balance the loach…
The molokheiya and icefish jelly is made by white-simmering the icefish in sake, water, and a touch of alum so it does not fall apart, then setting…
The New Okura, Yokohama
Toru Kato
The simmered course is simmered tuna throat meat. This throat meat can only be taken as a single piece from an entire tuna, so it rarely appears on…
This grilled-dish course is themed around autumn, so I kept color and umami in mind. At our restaurant, we tend to serve grilled dishes in a fairly…
The autumn-run salmon used in the warm dish has a surprisingly strong fishy smell, but if you salt it, sprinkle it with sake, let it sit for about 15…
For the grilled course's tilefish two-flavor grill, the tilefish skin is thinly sliced, and it is finished with sea urchin for one of the two…
The appetizer is whiting achara-ae. Whiting pressed with a thin sheet of kombu, persimmon soaked in a light standing brine, mitsuba blanched briefly…
The avocado and salmon roll is a simple dish, but it comes in handy for last-minute menu changes. Scallop can be used in place of the salmon, and…
For the grilled course, I made three pieces of sea bream autumn-brocade grill, styled to evoke autumn foliage.
For the shirako chakin, sea bream milt is pressed through a fine sieve, shaped into a chakin purse, steamed, and then opened up again. Kuzu starch…
As for the tuna in the sashimi course, we are near the ports of Shimizu and Yaizu where tuna is landed, so we always make a point of including tuna…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
Sashimi wouldn't normally be plated in five small portions on one dish like this, but this is a proposal — that pairing each of these ingredients…
Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…
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