Fish
The soup bowl course is kinmedai (splendid alfonsino) shinjo. The kinmedai is prepped, with just the skin removed and set aside. The flesh is…
This is the simmered soup bowl course. For the tilefish burdock roll: the burdock is hollowed into a tube shape and simmered in a clear-soup stock…
The grilled course is kamasu and avocado grill. The kamasu is salted, placed on top of a slice of avocado, and grilled about 70% of the way through…
Shibuya Japanese Restaurant Aogaki
Next, the soup course is Semba-jitate. It's said to be a dish born in the Semba district of Osaka, its origins going back to ordinary townspeople…
Nadaman Guest House, Shinjuku
The sashimi course is autumn sea bream arranged chrysanthemum-style, sea bream being at its best in autumn. Wild sea bream was sliced paper-thin and…
Ginza Kappo Risen
The temari-shaped hamo (pike conger) shinjo is made by scoring the hamo to cut its fine bones, then finely mincing it, adding Yamato yam to make a…
Wakakomakai KKR Hotel Tokyo
Chilled goju uses edamame: I dissolve white miso to season the base, mix in edamame puréed through a sieve, lightly thicken it with kuzu, and chill…
The grilled dish is sea bass with sea urchin. Fillet the sea bass into a single loin and cut it into portions. Marinate it for 10 to 15 minutes in a…
Shibaura Kaiseki "Peony"
The sashimi course is Ezo horagai (giant sea snail) and first-of-season bonito. The liver of the horagai is delicious, but since some guests find it…
Akasaka Shozan
I show off the bamboo shoot's growth rings, hence 'tree-ring bamboo shoot.' I reconstitute a bamboo shoot that had been preserved in rice bran…
For the grilled course, I created an assembled presentation with a celebratory theme in mind. The part I put the most of my own effort into was the…
Chefs Association
Yoshiaki Sato
These are the fried courses. For the tree-ring fried conger eel, by the time December comes around, the area where I live loses its color and takes…
Shiki Yuzen Edo
This is the simmered course. For the eel with burdock stuffed inside, the eel is cut into pieces about 1 1/4 inches (3 cm) long and grilled. After it…
The grilled-fish course is a yuan-yaki using the first-of-the-season roe-bearing sweetfish. A knife cut is made all the way to the center of the back…
Ginza 1864
This is steam-grilled pike conger. I spread on a thin coat of the currently popular salted, fermented rice-malt seasoning, then bone-score the pike…
For the salmon cured in olive oil, I salt the salmon heavily, sprinkle it with the herb dill, and let it sit for around thirty hours — longer in…
For the soup course's green pea shiratama — on a day like today when I can put in the extra effort, I use shiratama, but when things are busy as…
The 'sea-ranched fugu' used in the sashimi preparation is of high quality, and there is really no inferiority compared to wild-caught fish. However…
This is a soup-bowl course, and it too is fittingly New Year's in spirit. It is a technique passed down from long ago: pine-needle shinjo. I combine…
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