Tomato
This is a grilled course. This time I used ayu from Lake Biwa to make the tade-grilled ayu. For the wasabi-grilled beef, I grill it over a net with a…
¥1,200
Cook time 30 min
The New Okura, Yokohama
Toru Kato
This is a sashimi course. I prepared three types of sauce: a tart sauce, a salt-based sauce, and soy sauce. The amaranth has a beautiful purple…
Saryo Ichimatsu
'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…
Serves 1 · ¥238
Cook time 30 min
For the kuruma prawn oil-blanched, we cook the prawn by passing it briefly through oil. With the pike conger, octopus, and kuruma prawn alike, not…
Japanese Cuisine Yoshimura
Noboru Yamamoto
This is the grilled course. Since it is a new dish, I plated it on a piece of contemporary Arita ware. As for the green-yuzu sauce for the sea bass…
¥300
Cook time 1 hr
Bakurocho Asobi Kappo Sanba
Taichi Komine
We hope you'll enjoy the richness of na-dōfu, a regional specialty ingredient, together with the crisp texture of the deep-fried shrimp shinjo.
Chiba - Hotel Ichinomiya Seaside Otsuka
Two clear-soup courses. The seafood tomato clear soup is a Japanese take on bouillabaisse. Since the local area is a well-known tomato-growing…
Serves 6 · ¥6,580
Cook time 30 min
Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…
Serves 1 · ¥700
Cook time 30 min
Otemachi Tokyo Kaikan
This is the Eggplant Myth course. Lapis-blue eggplant is simmered together with pickled plum to drive off its moisture, becoming a color-set simmered…
¥760
Cook time 25 min
Yokohama Torinosu Bashamichi store
This is the fried dish course. For the sweetfish, butterflied and white-fan fried, I butterfly the sweetfish along its back, carefully remove the…
¥500
Cook time 30 min
Kagurazaka Shimakin
As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…
Serves 2 · ¥150
Cook time 20 min
Okunitama Shrine Wedding Hall
Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…
This is the grilled course, from the new-style eel cuisine theme. For "Eel with Spicy Tomato Sauce," I took a hint from the Italian salsa pomodoro…
Serves 1 · ¥520
Cook time 40 min
The inn where I work is a hot-spring ryokan founded in Meiji 23 (1890), and nearly 80% of our guests come from overseas. Guests rarely ask us for…
Serves 1 · ¥750
Cook time 3 hr
From the collection of cold-cuisine techniques for beating the summer heat, under the theme "the cool taste of midsummer," I wanted diners to savor…
Serves 4 · ¥1,500
Cook time 1 days
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the themes of a heat-relief dish for summer and cold cuisine, this is an appetizer. For the abalone somen, since abalone prices have been rising…
Serves 1 · ¥358
Cook time 1 hr
This time, I'm mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and…
Serves 1 · ¥420
Cook time 1 hr
From the theme "sauces chosen by color," or ways of expressing color, this is the grilled course (yakizakana). For the lattice-grilled tilefish…
Serves 1 · ¥950
Cook time 45 min
A dish brimming with the cool, refreshing character unique to summer: the smooth texture and gentle sweetness of corn carefully pressed through a…
Serves 2 · ¥550
Cook time 30 min
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