Read the article: Scale-on tilefish and shrimp, aromatic grilled
Takaaki Ariake
Fish
Takaaki Ariake
It belongs to a northern (Siberian) lineage, is white in color, and has a long root. It sits between a daikon and a turnip — with less moisture than…
Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori
As for the o-tsukuri (sashimi course), we source our fish directly from the fishing ports of Niigata, Miura, and Chōshi. Guests seem to feel more at…
The fried dish's king crab nori roll — since I was able to get good king crab, I wrapped the leg meat in Asakusa nori and used mitsuba to create a…
The soup is the usual sawani-style broth combined with deep-fried pike conger (hamo). Sawani soup normally uses pork fatback, but this time we used…
For the simmered course's ray and seven-color vegetables simmered together, rather than reconstituting the dried ray at room temperature, I place it…
As for the higai simmered with shiso: since a rare catch of higai (a small river fish once favored by the Meiji Emperor) came in, I thought to…
For the grilled tilefish with olive, a splash of pan glaze made from salted fermented seafood is worked in as a secret touch to add depth of flavor…
For deep-sea smelt in tagoto style, we filleted the smelt into three pieces, and today wrapped it around shrimp meat, topped it with yuzu miso, and…
This soup course is sea bream and turnip. The accompanying spinach was not available, so red-stemmed spinach was substituted instead.
For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
The simmered course is kinki (rockfish) simmered Korean-style. I add Korean chili pepper at the finish, but since it's quite spicy, keeping the…
For the clear-soup course, hōnen hamo: since rice absorbs moisture easily, it's better to simmer it in a slightly larger amount of broth. Also, when…
For the sashimi, we tried sandwiching fresh sea urchin into the pen shell.
Rokusaburo Michiba
For the raw horse mackerel and Japanese whiting: we lightly salt them, and once the salt has settled in, we press them gently with kombu and set them…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
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