yuzu
The soup course is finished as a clear seafood broth. For the arrowhead-tuber mochi shaped like a leaf, we grate the arrowhead tuber and combine it…
Serves 30 · ¥375
Cook time 30 min
Musashikoyama Soba Kappo Kurata
Masaki Kurata
The idea for this product came about when I was feeling unwell and couldn't take my medicine withou…
Tokyo Airport Restaurant
This is a shared side dish. For the garland chrysanthemum "snow-covered" dish, raw garland chrysanthemum leaves are spread with pounded fish paste…
Serves 5 · ¥700
Cook time 1 hr
Ginza Que Sera Sera
Pairs superbly with well-chilled champagne.
Otemachi Tokyo Kaikan
This is the opening dish of the abalone course. For isobe-style abalone, the adductor muscle of the abalone is grated to make a ground abalone paste…
¥2,540
Cook time 1 hr
Watanabe Jin
This is the soup course. For the marbled Yoshino kuzu set, we knead six parts water with one part kuzu starch; simmer the crab and shiitake in a…
¥330
Cook time 45 min
Ginza Michiba Japanese Cuisine Tateno
Yuji Tateno
With udon, grated daikon, and tempura of wild mountain vegetables, I wanted to express the scene of lingering snow as winter gives way to spring. The…
This is the simmered course. For the turnip in lingering snow, we freeze and reuse the hollowed-out turnip trimmings left over from making the…
Harumi Hotel Mariners Court Tokyo
This is the clear-soup course. With whale, the difficulty lies in how to rehydrate it and how to remove its odor. I take a block of whale hongawa…
¥700
Cook time 3 hr
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
This is a simmered assortment. For the ebi-imo (a shrimp-shaped taro), I peel it thickly and simmer it directly, without pre-boiling, in a mixture of…
¥570
Cook time 30 min
Kawasaki Japanese Cuisine Isawa
Tortoiseshell-cut aigamo (crossbred duck) is usually made with chicken, but this time I use aigamo for its distinctive aroma and umami, lending it a…
Tokyo Airport Restaurant
This is a nimono-wan, a simmered soup bowl. For the shirako daifuku mochi, the shirako is steamed with sake and salt until soft, and glutinous rice…
Serves 5 · ¥1,000
Cook time 2 hr
Watanabe Jin
This is an additional hearty course. We prepared hyotan squash from Oku-Izu as a furofuki. We combine 300 g of saikyo miso with 30 cc of mirin, 30 cc…
¥480
Cook time 1 hr
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…
Serves 1 · ¥490
Cook time 1 hr
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…
Serves 4 · ¥800
Cook time 30 min
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the themes of a heat-relief dish for summer and cold cuisine, this is an appetizer. For the abalone somen, since abalone prices have been rising…
Serves 1 · ¥358
Cook time 1 hr
This dish cures ayu (sweetfish) overnight in kombu to draw out its umami and give it a silky richness. It's finished light and refreshing, paired…
Serves 1 · ¥800
Cook time 1 hr
Founded in 1934 in Nichihara, Tsuwano Town, Shimane Prefecture, our restaurant Mikadoya serves a range of dishes made with ayu from the clear Takatsu…
Serves 12 · ¥10,000
Cook time 1 hr
This was developed under the theme "a sauce with presence." For this fried course, I combined sweetfish fried until fragrant in rice flour with a…
Serves 1 · ¥700
Cook time 40 min
From the theme "sauces chosen by color," or ways of expressing color, I designed a "sauce with presence." The sashimi course brings together bonito…
Serves 1 · ¥470
Cook time 20 min
Ise-sada Main Store
I'd like to introduce work that makes use of the charcoal grill stand. This is a sake-accompaniment dish. For the grilled turnip simmered to absorb…
Serves 1 · ¥2,000
Cook time 2 hr
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