Read the article: Grilled Twin-Layered Pike Conger
Grilled Twin-Layered Pike Conger
The grilled twin-layered pike conger dish comes from an idea I had: when you bone-cut pike conger that has rested two to three days, scrap meat…
Vegetables & Fruits
The grilled twin-layered pike conger dish comes from an idea I had: when you bone-cut pike conger that has rested two to three days, scrap meat…
For the fried course, the amanaga pepper is split lengthwise, seeded, deep-fried plain, and rolled inside. The immature myoga flower buds had their…
The grilled course's loach, wrapped around burdock the way you would wrap eel, calls for boiling new-season burdock until soft, to balance the loach…
For the okra karakusa-dofu, simmer iwatake (rock tripe lichen) until soft and absorbent, then wring it out firmly — the tip will curl up into a…
The molokheiya and icefish jelly is made by white-simmering the icefish in sake, water, and a touch of alum so it does not fall apart, then setting…
For the softshell turtle miso, what I really wanted to use instead of long green onion was Kujukuri's "umikko-negi" (literally "child-of-the-sea"…
Fresh Jellyfish Set in Jelly Gelatin powder: 8g Powdered agar: 3g Fresh jellyfish: 50g Bonito dashi, using chicken stock: 300cc Vinegar: 60cc Mirin:…
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…
The New Okura, Yokohama
Toru Kato
The simmered course is simmered tuna throat meat. This throat meat can only be taken as a single piece from an entire tuna, so it rarely appears on…
For the steamed course's abalone jinda-mushi with kumquat, I think the bitterness of the abalone and the kumquat go well together. However, this time…
This grilled-dish course is themed around autumn, so I kept color and umami in mind. At our restaurant, we tend to serve grilled dishes in a fairly…
The creative dish Asuka udon was devised playfully, out of a wish to include one noodle-based dish. A milk hot pot would normally include chicken…
The autumn-run salmon used in the warm dish has a surprisingly strong fishy smell, but if you salt it, sprinkle it with sake, let it sit for about 15…
For the grilled course's tilefish two-flavor grill, the tilefish skin is thinly sliced, and it is finished with sea urchin for one of the two…
The appetizer is whiting achara-ae. Whiting pressed with a thin sheet of kombu, persimmon soaked in a light standing brine, mitsuba blanched briefly…
The avocado and salmon roll is a simple dish, but it comes in handy for last-minute menu changes. Scallop can be used in place of the salmon, and…
The delicately steamed egg custard is normally served after the appetizer course — served warm at this time of year, and chilled in summer. The egg…
For the grilled course, I made three pieces of sea bream autumn-brocade grill, styled to evoke autumn foliage.
For the shirako chakin, sea bream milt is pressed through a fine sieve, shaped into a chakin purse, steamed, and then opened up again. Kuzu starch…
As for the tuna in the sashimi course, we are near the ports of Shimizu and Yaizu where tuna is landed, so we always make a point of including tuna…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
Sashimi wouldn't normally be plated in five small portions on one dish like this, but this is a proposal — that pairing each of these ingredients…
Showing 24 of 910
