Fish
The vinegared dish is this feature's 'Autumn-Colored Chirashi.' There's no sushi rice underneath, but I arranged it in a chirashi style. The…
Odawara SAKANA CUISINE RYŌ
As for the flathead in the sashimi course, when the fish is live, bones can remain even if you think you've removed them thoroughly, so please take…
The grilled course, suzuki tea-smoked, was meant to be something of a showpiece for this exhibition, made with the image of chatsū, a tea-flavored…
Atami Ginsharizawa
This is a tasting comparison of loach preparations. For the loach kabayaki, butterfly the loach open from the belly without removing the backbone…
Omiya Fish Master
Now for the explanation of the meal course. First, the sashimi course. For the adjusted vinegar, I make a two-part vinegar with seven parts rice…
Hakone Yumoto Senkei
These are the deep-fried dishes. Burdock Tazuna-Age: scallop is worked into a fine paste and stuffed into the burdock, then twisted and deep-fried in…
Ajikobo Suisen
This is a vinegared dish. For the kuruma prawn Ohara-gi bundles, the prawns are steeped in a light sweet vinegar, combined with Japanese spikenard…
Akasaka Shozan
This is the tomezakana course (a hearty dish that marks the meal's turn toward its close). Records state that monkfish flesh was eaten by tracing the…
This is soup course six (Hagi). In Yamaguchi, plenty of small tilefish come in, and wakame is also harvested in abundance. I steamed both and…
This is soup course three (Iwakuni, Hagi). It is a shinjo made by combining Iwakuni lotus root with ground lizardfish paste, then steamed.
This is appetizer one (Nagato). Speaking of Yamaguchi, one thinks of tiger puffer from Shimonoseki, but from the end of January into February, purple…
Japanese Cuisine Yoshimura
Japanese Chef Kyoyukai
This is the grilled course. The tade used in the sea bass grilled with tade miso is ayu-tade, that is, yanagi-tade, a mild variety of water pepper…
Sendai Unagi Taketei Main Branch
This is a seared sashimi. Date Iwana, a Miyagi-prefecture brand, is Japan's first triploid char. It was branded to help shake off the reputational…
Kannai Japanese Cuisine Kukai
The irizake, a classical seasoning sauce of sake reduced with plum and bonito, used for the sashimi course is made with 20 pickled plums per sho of…
Yanagibashi Kameseirou
For kagami daikon simmered to absorb flavor, we combine Shogoin daikon (a round Kyoto heirloom daikon variety) with chicken stock and dashi, and…
Yoshiharu Kasai
For the seasonal-vegetable simmered assortment of herring and autumn eggplant: we neatly peel the surface of the grilled eggplant to make it look…
JX Group Roppongi Club
The grilled course is sea bass hōsho-yaki. Inside, I sandwich new ginger simmered to an amber, tortoiseshell-style finish. I make fine needle cuts in…
Kagurazaka Restaurant Maki
For the sashimi course, I made a rod-cut arai of sea bass. It's refreshing and light, meant to be enjoyed with a reduced sake-and-plum seasoning and…
This is the appetizer course. First, I combine spear squid with a freshwater alga, a lantern-shaped fluffy cod preparation, flowering sansho pepper…
The grilled course is the bamboo shoot three-color grill. The bamboo shoot is prepared in the usual way, brushed with bonito-infused Tosa soy sauce…
Ome, Kanpo no Yado Ome
The grilled course is presented grilled and served on a bamboo sheath. For the tilefish wakasa-yaki, there is a long-standing rule that it must be…
Yaesu Kappo Shimamura
For the pen shell novelty deep-fry, pen shell is layered together with shrimp meat in Hakata style — two ingredients sandwiched together and cut to…
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