Fish
For the simmered horse mackerel curd, the horse mackerel is filleted into three pieces, well pounded, skinned, and minced; with no binder added at…
For the appetizer of hamo trimmings dressed with konoko, kombu water seasoned with a little salt and sake is used when quickly blanching the hamo…
For the okoze wrapped in prosciutto, the fish is cut into a boneless fillet, lightly seasoned with salt and pepper, wrapped in prosciutto, and…
For the simmered course's deep-fried and simmered anglerfish, if I'm not serving it right away, simmering it ahead of time causes the potato-starch…
For the vinegared dish's salmon roll: cut the salmon into thick hane-giri slices, wrap it in wax paper, and flatten it out thin with a meat chopper…
Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
For the simmered soup course, I used pike conger at the close of its season, coated in kuzu starch. Since the soup course is the centerpiece of the…
For the grilled dish, barracuda with Rikyū-style tofu, the barracuda is grilled once, then topped with Rikyū-style sesame tofu and grilled again. In…
For the soup course, I made a fresh-green style dish using molokheiya. The molokheiya is boiled and then run through a blender ahead of time. A…
For the grilled course's kinome-grilled river trout, seasonal river trout is filleted into three pieces to get a boneless fillet, knife-scored in a…
For the flavored deep-fried icefish, the icefish is soaked in a sake-and-salt marinade, patted lightly dry, and has its tail and head removed, then…
Tokyo Airport Restaurant
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
For the grilled course's salt-grilled live moroko, we used moroko farmed in Chiba Prefecture. They're arranged in a small charcoal hand-brazier to…
We have given carp a Western-style arrangement. Carp is usually prepared chilled and thinly sliced, rinsed in ice water, or as a miso-simmered carp…
Shibaura Kaiseki "Peony"
The conger eel head in the sweet-simmered dish carries the idea that 'this sweet-simmered stock is based on bonito dashi, but I also use dashi drawn…
Kanda - Hitachi Building Systems Kanda Club
The ume paste: mash umeboshi with wasabi and bonito flakes, sieve it, add a little soy sauce for a mellow, easy flavor.
Ikebukuro Metropolitan Hotel
This is a grilled dish. The seafood grilled on a hot stone is one of our specialties, served year-round. For the shuto (salted, fermented bonito…
Kioicho, Hotel New Otani Senbazuru
Isamu Miyata
This is a grilled course, paired with a light, fruity red wine. For the hata yuan-yaki, orange-flavored, we fillet the hata into three pieces, cut it…
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