Fish
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
For the conger eel with ginger foam jelly, the conger eel is cooked the same way as nitsuanago, the soy-simmered conger eel used for sushi. Take…
Tsukiji Fish Market Seafood
For the yatsugashira taro, sweetly simmered, I use a rich stock made from grilled conger eel bones as the base for it. Every December I hear head…
Tsukiji Fish Market Seafood
This is the simmered course. For the stingray fin, whole-simmered with mountain vegetables, I salt-rub the raw stingray fin, rinse it thoroughly…
Hakone Yumoto Senkei
This is the grilled course. On the recommendation of a senior colleague, I tried my hand at a grilled cheese 'treasure ship,' a festive New Year…
This is a deep-fried dish. For the okoze double-fillet roll, matsutake mushroom and steamed sea urchin are used as the core, rolled up, and…
Yoshiharu Kasai
This is the rice course. The ayu used for the ayu broth poured over rice isn't listed on the menu, but it's coated with sesame and nori, then…
As a substitute for the simmered course, since it's November, I made it into a hot pot: salmon and vegetable individual hot pot, sake-lees style. Raw…
Tsuburano Shinjuku Gyoen branch
The hamo nigiri sushi is made by sprinkling the hamo with a salt seasoned to bring out good flavor (kuiaji) and then boiling it.
Tadahito Yumoto
For the grilled course, since this is Shinshu, I made Shinano snow trout grilled sandwiched between kombu. I let the Shinano snow trout absorb some…
For the grilled course's overnight-dried willow flounder, I salt the flounder, dry it overnight, and finish it by grilling with a splash of a…
The amago simmered in moromi miso is cooked in moromi-miso to mask the smell distinctive to river fish.
Akasaka/Akasaka Hikawa
Masaru Tanaka
For the grilled course's olive-grilled tilefish (amadai), julienned and deep-fried kabocha squash and apple are placed on top. There's sweetness…
What I'd really recommend from the takiawase is the mibuna, chrysanthemum petal, and salted whale skin in a light, broth-based simmered dish. It's…
The matsutake in the clear-soup course is chopped fine. This is something we've done since the previous master's (oyaji-san's) time — chopped this…
At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…
At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…
Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…
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…
Ginza Kasuga
Takao Shimada
Sawani-jitate is versatile, so I use it throughout the year. Here I used nagori hamo, and I hear that in Ōita they eat hamo year-round; at our…
With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…
What we lay beneath the fugu wrapped in endive is the heart of a napa cabbage. As the weather turns cold it grows sweeter and takes on a different…
Today, through a fortunate connection, we came to use sturgeon, which isn't something you can usually eat. We're proposing it as sashimi — sturgeon…
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