Fish
Nihonbashi and Nihonbashi Izumoya
For the spiny lobster colorful deep-fry, the spiny lobster is simmered in sake, removed, coated with three colors of bell pepper, deep-fried, and…
For the tilefish and napa cabbage roll, the core of the napa cabbage is steamed and cut into fine strips, then rolled in tilefish, mixed with a…
For the sashimi, the bonito is filleted into three pieces, pierced all over with needles, salted, and left to rest for about ten minutes. It is then…
Ise-sada Main Store
Senmaki-zushi is made by simmering eel until tender, then rolling it with crushed sansho pepper that was frozen while still green.
Kannai Japanese Cuisine Kukai
For the sashimi course, whatever fish is used, I always use ice so no fishy odor comes through. When you build a kama-style (pot-shaped) presentation…
Tokyo Airport Restaurant
Kansai Chefs Association
Next is the grilled course. For the candied new ginger, simmer it down using sugar at roughly 80% of the ginger's weight (a ratio of about 10 to 8)…
First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…
For the sea bream, I first salted it to remove any fishy odor, then plain-grilled it and simmered it in a mellow, mild clear-soup stock before…
Omiya, Isenishiki
The appetizer course has five dishes; first is the monkfish liver and daikon layered steam. I used salt and pepper to remove the odor from the…
For the pine cone-style sole, the sole (shitabirame) is first pan-seared in butter. Then somewhat thick almond slices are inserted into the flesh one…
The sashimi course's kasago, locally called arakabu, was caught in the Ariake Sea. I think it carries good fat and tastes wonderful.
Ginza Fukuju (Michelin two stars, Japan 2026)
Katsuhiro Onodera
For the simmered assortment's ebi-imo simmered to absorb the broth, if you don't have rice-rinsing water on hand, parboil it in rice bran instead…
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
Chimaki sushi is served from the latter half of April onward, with an eye toward the Tango no Sekku festival (Boys' Day, May 5). We make it small so…
The kuwai and millet-mochi fry, as the pre-course dish, is meant to give guests arriving on a cold day something warm to start with, so I serve it in…
For the bowl-plated course's tai kabuto-age with mizore topping, when re-frying the tai, fry it slowly and thoroughly, to the point where guests can…
The appetizer ayu uruka tofu is served topped with tade-oroshi (grated water pepper) that has been given a sweet-and-sour balance with a little sweet…
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