Bell pepper
From dishes paired with white wine produced in Yamanashi Prefecture, this is a fried dish. For the yam-bound crab deep-fry, grated mountain yam is…
Serves 1 · ¥350
Cook time 30 min
Aoyama Gato
A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: designed with photogenic appeal for guests in their twenties and thirties…
Serves 1 · ¥600
Cook time 2 hr
Hotel Emion Tokyo Bay Japanese Restaurant Kai
This is an appetizer course. Sea urchin tofu is not served in the conventional savory dashi. I made it using a tomato purée prepared from fruit…
¥656
Cook time 30 min
Okawara Mizuki Hotel Ogaisou
This time, we learned about the vinegared course from Master Instructor Okawara (Hotel Suigetsu Ogaiso). We feature sweet vinegar.
Toray Industries, Inc. Karuizawayama House
These are three deep-fried dishes devised as a way to cope with rising food costs. I introduce four kinds of inexpensive fish using different…
Serves 1 · ¥295
Cook time 1 hr
KKR Hotel Tokyo Japanese Restaurant Takehashi
I aimed to let guests enjoy the aromas of summer, especially July's seasonal ingredients, through a variety of soup courses. This soup course is Ayu…
Serves 1 · ¥300
Cook time 40 min
Awaji Kamenoi Hotel Awaji Island
A small hot pot built around hamo (pike conger) in season. Hamo from Numashima on Awaji Island is characterized by soft bones and thin skin, carries…
Serves 1 · ¥875
Cook time 1 hr
Shibadaimon/Wanmiya
For the octopus nukazuke: octopus cured in rice bran becomes pleasantly tender and takes on the bran's flavor, making it a dish that goes well with…
Ningyocho Imahan
A savory course. I divided the vegetables typical of June and July into three colors, split both by hue and by cooking method. The idea for the…
¥500
Cook time 1 hr
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
For the Nakijin Agu pork rafute, an Okinawan braised pork belly, when boiling the Agu pork — a rare, purebred island breed — it's important to skim…
¥850
Cook time 4 hr
Yurakucho, The Peninsula Tokyo
This is the grilled course of the summer menu. For the grilled tilefish with zunda, the skin side of the tilefish is lightly seared, then coated with…
Serves 1 · ¥400
Cook time 30 min
The simmered course is whole daikon soup-simmered. We peel the whole daikon into a fan shape, rehydrate it, and simmer it with chicken fat, fried…
Serves 30 · ¥170
Cook time 1 days
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
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