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Japanese Chefs Recipes

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28 results

  • chestnut

  • Read the article: Tilefish kenchin-style grilled, shrimp-shaped taro serving bowl, scallion sprout, aka-koshō, crab sauce, roasted chestnut

    Suitengu Shrine and Sakura Japanese Restaurant

    Tilefish kenchin-style grilled, shrimp-shaped taro serving bowl, scallion sprout, aka-koshō, crab sauce, roasted chestnut

    Kenchin-yaki is a dish in which tofu and vegetables that have been sautéed and simmered are wrapped in white fish, chicken, or the like, and grilled…

  • Read the article: Tilefish and Sea Urchin Grilled, Crab Apple Denpō-Yaki, Obuse Chestnuts Simmered in Their Skins

    Karuizawa Present Resort Karuizawa

    Takeharu Kadowaki

    Tilefish and Sea Urchin Grilled, Crab Apple Denpō-Yaki, Obuse Chestnuts Simmered in Their Skins

    This is a grilled dish that pairs the tilefish's refined fat with the sea urchin's rich umami. The sauce combines 100 cc white wine, 50 cc light soy…

    • Kaiseki cuisine
    • Fall
    • hearty and satisfying

    • Serves 1 · ¥1,100

    • Cook time 2 hr

  • Read the article: Polka-Dot Squid, Scallop, Chestnut, and Carrot Steamed in Bamboo Sheath

    Ikenohata and Yushima fan

    Polka-Dot Squid, Scallop, Chestnut, and Carrot Steamed in Bamboo Sheath

    This is the vinegared course and rice. For the polka-dot squid, I mince golden cuttlefish (mongō-ika) into a raw paste and color it vividly with…

    • Kaiseki cuisine
    • July

    • ¥1,000

    • Cook time 1 hr

  • Read the article: Two-Layer Grilled Quail, Agar-Molded Grape, Fig and Chestnut Daigo-yaki

    Ise-sada Main Store

    Two-Layer Grilled Quail, Agar-Molded Grape, Fig and Chestnut Daigo-yaki

    My restaurant is an eel specialty shop, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd like…

    • Kaiseki cuisine
    • March
    • striking

    • Serves 1 · ¥1,000

    • Cook time 30 min

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