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Japanese Chefs Recipes

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27 results

  • Ostrich fern fiddlehead (kogomi)

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27results
  • Read the article: Mamekozou pea puree soup

    Japanese Cuisine Yoshimura

    Mamekozou pea puree soup

    • April
  • Read the article: Cross-hatched ark shell, pen shell young-sprout roll, halfbeak kombu-cured

    Meiji Memorial Hall, Motoakasaka

    Cross-hatched ark shell, pen shell young-sprout roll, halfbeak kombu-cured

    A vinegared dish. For the kanoko-style ark shell, the ark shell is scored in a kanoko pattern, a fawn-spot cross-hatch, and cured with kombu. For the…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • April

    • ¥420

    • Cook time 2 hr

  • Read the article: New bamboo shoot grilled in beef lard

    New bamboo shoot grilled in beef lard

    This is the grilled course. For the new bamboo shoot grilled in beef lard, we first sear the fatty part of the beef tendon used in the simmered…

    • Grilled dish
    • March

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