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Japanese Chefs Recipes

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34 results

  • kidney bean

  • Read the article: Berkshire pork steamed with shio-koji

    Komoikai

    Berkshire pork steamed with shio-koji

    This is a takiawase, an assortment of separately simmered ingredients. For the baby taro simmered in koji and pan-rolled: as the stock in the pot…

    • Simmered / warm / steamed / combination-simmered
    • June
  • Read the article: Beltfish steamed diamond-scored, conger eel rolled and wrapped in tofu skin, scallop glazed with egg yolk, abalone sake-seared, jade-green winter melon, baby taro simmered pale, and string beans with plum paste

    Yokohama Torinosu Bashamichi store

    Beltfish steamed diamond-scored, conger eel rolled and wrapped in tofu skin, scallop glazed with egg yolk, abalone sake-seared, jade-green winter melon, baby taro simmered pale, and string beans with plum paste

    For the scallop egg-yolk glazed, I coat the scallop with egg yolk and drop it into a bonito dashi broth, adding both color and flavor. For the…

    • Simmered / warm / steamed / combination-simmered
    • June

    • ¥100

    • Cook time 1 hr

  • Read the article: Winter melon and freeze-dried tofu naruto roll, pork belly steamed with salt and lemon

    Yurakucho, The Peninsula Tokyo

    Winter melon and freeze-dried tofu naruto roll, pork belly steamed with salt and lemon

    This is an introduction to the simmered assortment from the summer course. For the winter melon and freeze-dried tofu naruto-maki, the winter melon…

    • Kaiseki cuisine
    • Summer
    • clean and refreshing

    • Serves 3 · ¥300

    • Cook time 40 min

  • Read the article: Chestnut and fig in basil-sesame cream (Japanese Cuisine and Yakuzen)

    Japanese Restaurant Jigi

    Chestnut and fig in basil-sesame cream (Japanese Cuisine and Yakuzen)

    Seven or eight years ago, I brought to life a recipe by medicinal-cuisine specialist Momoyo Taniguchi, and it sold extremely well. Seeing that…

    • Kaiseki cuisine
    • Winter
    • creamy

    • Serves 1 · ¥600

    • Cook time 1 hr

  • Read the article: Kuruma Prawn and Summer Vegetables Dressed with Sudachi

    Ginza Koju (Michelin two stars, Japan 2026)

    Toru Okuda

    Kuruma Prawn and Summer Vegetables Dressed with Sudachi

    A dish where the refreshing fragrance of sudachi tickles the nose.

  • Read the article: Japanese-style bagna càuda

    Tokyo Baycourt Club Hotel & Spa Resort "Nihon Ryori Jigi"

    Japanese-style bagna càuda

    Using a fermented paste made from salted sea bream innards in the sauce creates a Japanese flavor profile.

    • Kaiseki cuisine
    • rich and full-bodied
  • Read the article: Taro, octopus, and kabocha: a refreshing summer assortment

    Ginza Que Sera Sera

    Taro, octopus, and kabocha: a refreshing summer assortment

    Pairs superbly with well-chilled champagne.

    • Kaiseki cuisine
  • Read the article: Uchimame Multigrain Rice

    Suitengumae Royal Park Hotel

    Uchimame Multigrain Rice

    Dried ingredients inevitably take extra effort, but I wanted to deliberately think about a time-saving dish. Normally, cooking rice takes time…

    • Kaiseki cuisine
    • March
    • concentrated flavor

    • Serves 6 · ¥920

    • Cook time 15 min

  • Read the article: Eel and Vegetables with Yuzu-Kosho Sauce

    Eel and Vegetables with Yuzu-Kosho Sauce

    This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…

    • Kaiseki cuisine
    • June
    • elegant

    • Serves 1 · ¥490

    • Cook time 1 hr

  • Read the article: Pike Conger and Summer Vegetables

    Pike Conger and Summer Vegetables

    Hamo (pike conger) is at its best this time of year. This time, I wrapped it around winter melon, secured the shape with a toothpick, and let it…

    • Kaiseki cuisine
    • June
    • elegant

    • Serves 4 · ¥800

    • Cook time 30 min

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