Read the article: Light Kuzu-Thickened Broth, and More
Light Kuzu-Thickened Broth, and More
For the soup course, the fat greenling kuzu-tataki: fillet the fat greenling into three pieces, remove the small bones, salt it lightly, score the…
Vegetables & Fruits
For the soup course, the fat greenling kuzu-tataki: fillet the fat greenling into three pieces, remove the small bones, salt it lightly, score the…
Otemachi Tokyo Kaikan
Omotesando Japanese Cuisine Keyaki-tei
The second simmered dish, Ise lobster and winter melon rock-style egg tofu, uses the Ise lobster head set aside from the first simmered dish, along…
The appetizer's sea bass rolled in yuba is normally served with dashi-diluted soy sauce or an adjusted-proportion soy sauce, but since this is served…
For the vinegared dish, the Japanese lobster is simply salt-grilled as is, and early-season matsutake mushrooms are also soaked in a light salt brine…
This is smoked Irako conger eel. Irako conger eel is a very fatty fish. It is marinated in sake, soy sauce, and red sake, lightly air-dried, then…
The supply of Edo-Tokyo vegetables is still limited, but farmers, agricultural cooperatives, and restaurants are working together as three parties to…
The supply of Edo-Tokyo vegetables is still limited, but farmers, agricultural cooperatives, and restaurants are working together as three parties to…
The grilled course's Tamba-style grilled tilefish sandwiches matsutake mushroom between two pieces of tilefish and grills it; the matsutake has been…
For the sashimi course, I made this hoping it could serve as a reference for how we plate our sashimi here — the balance between the sashimi and its…
As for the spiny lobster marinated in soy sauce: in Kamogawa, spiny lobsters weighing around 100g come ashore, and since they're inexpensive at about…
As for the appetizer course's whale tofu: Wada-machi in Chiba (now merged into Minamibōsō City) is home to one of the few whaling bases still…
Otemachi Tokyo Kaikan
For the grilled-meat course, kanoko deep-mountain grill: I really wanted to use bone-in venison, but substituted fillet instead, and added…
Otemachi Tokyo Kaikan
For the clear-soup course, Hakata tofu: cook ground chicken and ground quail separately, then combine each with more raw ground meat of the same…
For this grilled dish, I use an old-fashioned hibachi brazier. It is arranged with lava rocks to create a stone-grilling effect, and a mesh net…
For the deep-fried course's eggplant stuffed two ways, one version has a whole eggplant hollowed out through the center with a tube cutter and filled…
For the fried course's cuttlefish hakusen-age, finely julienned cuttlefish and shaved new burdock are deep-fried together, though the new burdock is…
Showing 24 of 910
