Vegetables & Fruits
Ginza Fukuju (Michelin two stars, Japan 2026)
Katsuhiro Onodera
For the grilled course, I wanted a way of presenting it with more impact than other restaurants, so instead of an ordinary konro brazier I use an…
In the grilled course, male guests are pleased when the ingredients are presented simply on their own — for instance, alfonsino salt-grilled, or…
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
For the simmered assortment, the baby octopus simmered with dainagon beans was made by simmering baby octopus and dainagon adzuki beans the same way…
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
Appetizer 3 has a bit more of an hors d'oeuvre feel, styled to evoke Hinamatsuri (the Doll's Festival). The cherry-blossom icefish sushi has sushi…
Gotanda, Gosaku
For the vinegared dish, kasugo, sayori, and rapeseed-blossom nagaimo (Chinese yam) roll: on plastic wrap, thinly pour and set finely julienned…
For the warm dish course: simmer the vegetables, fu (wheat gluten), and shrimp in white happō dashi beforehand. Coat the duck meat with potato starch…
Shiki Yuzen Edo
For the conger eel roll: wrap the tender-simmered conger eel in a thin sheet of egg tofu, rolling it tightly in a bamboo mat lined with cotton cloth…
Kaiseki Kameyama
The wanmori course is cornetfish in a clear seawater-style broth. We liken the shape of the cornetfish to a hamaya, the ceremonial arrow used to ward…
Ginza Okubo
Kinya Okubo
The colorful vegetables in the spring yose-jelly are bell pepper, asparagus, and savoy cabbage harvested around Lake Kawaguchi in March and April. As…
Hitotsubashi Josui Hall "Hashihantei"
The simmered yukiwa burdock uses Horikawa burdock (a heirloom Kyoto burdock), reconstituted with rice bran, then simmered in a soba-dashi with a…
For the grilled course's chestnuts simmered in cocoa, Kumamoto's Rihei chestnuts are delicious, but since their skin peels away easily, I used Tanba…
Served in the glass dish is milk tofu. Traditionally this is set using milk from a cow that has just given birth, but this time whole, unadjusted…
Okawara Mizuki Hotel Ogaisou
For the sashimi course's kuruma prawn young-leaf style, the kuruma prawns are quickly blanched in hot water and then dropped into ice water. I…
This time I thought up winter-oriented desserts with a free approach. December inevitably brings a strong Christmas image to mind, but since this is…
Ginza Kasuga
Takao Shimada
This time it's a vinegared dish, but at our restaurant we don't force a vinegared dish into every course — we serve it within the appetizer, or bring…
As it's the cold season, I wanted this soup course to warm the body from the inside in a healthy way, so I tried making it soy-milk style. I combine…
For the sakizuke, the appetizer course, I finish this walnut dressing so it isn't too sweet and pairs well with sake. I deep-fry the walnuts to bring…
For the appetizer course, oil-steamed Pacific saury: by October the saury's fat content drops and the flesh turns dry, so I steam it in oil to make…
Ginza Fukuju (Michelin two stars, Japan 2026)
Katsuhiro Onodera
For the appetizer's hakata-style uni-grilled shiitake — hakata being a pressed, layered preparation named for the striped Hakata-ori obi fabric — the…
For the tofu base of the simmered conger eel roll wrapped in yuba, I separately add conger eel that has been sake-simmered and pressed through a fine…
The soup-bowl course is fat greenling, peony-style. In keeping with my teacher's lesson that food tastes best when handled simply, without…
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