Japanese Chefs Recipes

  • ABOUT

    • What is Japanese Chefs Recipes?

    • Operating Organization

    • Membership types

    • Membership registration process

    • FAQ

  • SEARCH

  • PICKUP

    • Professional Basics

    • This professional technique

    • Food Development Lab

    • Gibier × Japanese cuisine

    • Top Chef Selection ~Pioneers~

    • This work I want to convey

    • The ABCs of Dashi

    • The ABCs of Preparation

  • COURSE

    • Yayoi (March)

    • Uzuki (April)

    • Satsuki (May)

    • Minazuki (June)

    • Fumizuki (July)

    • Hazuki (August)

    • Nagatsuki (September)

    • Kannazuki (October)

    • Shimotsuki (November)

    • Shiwasu (December)

    • Mutsuki (January)

    • Kisaragi (February)

  • CHEFS

  • SIGN UP

  • LOG IN

  • Banner
  • Banner
  • Banner
  • Banner

Find recipes

Advanced search

Sign up

  • MY PAGE
  • How to stop/change membership fee payment
  • Terms of Service
  • Privacy Policy
  • Operating Organization
  • Disclosure based on the Specified Commercial Transactions Act
  • FAQ
Japanese Chefs Recipes

© Japanese Chefs Recipes. All rights reserved

  • Home

  • SEARCH

SEARCH

Filters

Keyword
Chef
Browse all chefs
Pickup
Ingredient1
Season
Dish Type
Style
Cost
Cooking Time
Servings
12 results

  • Mackerel

  • Read the article: Matsuwa Mackerel, Sesame-Miso Cream Bake

    FREE

    Akasaka Shihoan

    Matsuwa Mackerel, Sesame-Miso Cream Bake

    ‘Sesame-Miso Cream Bake’ is a grilled dish built around regional ingredients, stylishly fusing simmered miso-mackerel with miso-fried eggplant — a…

    • Kaiseki cuisine
    • June
    • creamy

    • Serves 1 · ¥450

    • Cook time 1 hr

  • Read the article: Kisarazu — Japanese-Style Noodles from the Banzu Tidal Flat

    Ryugujo Spa Hotel Mikazuki

    Kisarazu — Japanese-Style Noodles from the Banzu Tidal Flat

    The hotel I work for is in Kisarazu, Chiba Prefecture, and since many guests come from outside the prefecture, I wanted to use appealing local Chiba…

    • Kaiseki cuisine
    • September
    • SDGs

    • Serves 1 · ¥730

    • Cook time 50 min

  • Read the article: Kohaku-dori chicken liver mousse monaka, vinegar-cured mackerel with wild raspberry vinegar jelly, duck marinated in dashi soy sauce with orange flavor, black pork tsukune, chilled tomato takiawase, asparagus and garland chrysanthemum greens ohitashi

    Tokyo Kappo Terunari

    Kohaku-dori chicken liver mousse monaka, vinegar-cured mackerel with wild raspberry vinegar jelly, duck marinated in dashi soy sauce with orange flavor, black pork tsukune, chilled tomato takiawase, asparagus and garland chrysanthemum greens ohitashi

    I've put together an assortment of drinking dishes that pair with anything — wine, shochu, or sake. Among them, the kohaku-dori liver mousse monaka…

    • Kaiseki cuisine
    • July
    • mild and clean-tasting

    • Serves 1 · ¥100

    • Cook time 2 hr

  • Read the article: Alfonsino steamed with a white, elder-style finish

    Kawasaki Japanese Cuisine Isawa

    Alfonsino steamed with a white, elder-style finish

    • Kaiseki cuisine
    • Winter
    • clean and refreshing

    • Serves 1 · ¥370

    • Cook time 30 min

  • Read the article: Autumn Raw Seafood Hassun

    Tokyo Baycourt Club Hotel & Spa Resort "Nihon Ryori Jigi"

    Autumn Raw Seafood Hassun

    The dry-ice presentation contributes to the excitement of the banquet.

    • Kaiseki cuisine
    • Fall
    • elegant
  • Read the article: Jellied pufferfish, smoked sea bream rolled in a sweet kombu sheet, mackerel pressed sushi, deep-fried soft-shell shrimp, eggplant with salted fish innards, kosode-style sweet rolled omelet, and chrysanthemum greens blanched and dressed

    Jellied pufferfish, smoked sea bream rolled in a sweet kombu sheet, mackerel pressed sushi, deep-fried soft-shell shrimp, eggplant with salted fish innards, kosode-style sweet rolled omelet, and chrysanthemum greens blanched and dressed

    This is an appetizer course. For the jellied pufferfish, pufferfish bones and trimmings are simmered down in sake and a large amount of water. Before…

    • Hors d'oeuvre
    • December

    • ¥470

    • Cook time 2 hr

  • Read the article: Smoked Winter Mackerel, Beef Tongue Temari Sushi, Cod Roe Karasumi, Beni-Fuji Salmon Shira-ae, Tatami Iwashi and Cheese Hakata-maki

    Smoked Winter Mackerel, Beef Tongue Temari Sushi, Cod Roe Karasumi, Beni-Fuji Salmon Shira-ae, Tatami Iwashi and Cheese Hakata-maki

    This is a dish paired with Japanese white wine produced in Yamanashi Prefecture. This is an appetizer course. For the smoked winter mackerel, the…

    • Kaiseki cuisine
    • Winter
    • hearty and satisfying

    • Serves 1 · ¥450

    • Cook time 1 hr

  • Read the article: Heshiko Jasmine Tea Chazuke

    Fussa Japanese restaurant Kourakuen

    Heshiko Jasmine Tea Chazuke

    This is a rice-course dish developed using jasmine tea. (Jasmine tea, 30g: 350 yen.) For Heshiko Jasmine Tea Chazuke, I used heshiko, mackerel cured…

    • Kaiseki cuisine
    • Spring
    • concentrated flavor

    • Serves 1 · ¥350

    • Cook time 30 min

  • Read the article: Autumn Mackerel Ichimatsu Sushi

    Aoyama Gato

    Autumn Mackerel Ichimatsu Sushi

    A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: designed with photogenic appeal for guests in their twenties and thirties…

    • Kaiseki cuisine
    • September
    • evocative charm

    • Serves 1 · ¥600

    • Cook time 2 hr

  • Read the article: Sata Misaki Mackerel Kosode Sushi

    Nishiazabu/Nishiazabu Ichino

    Sata Misaki Mackerel Kosode Sushi

    This is the palate-cleansing course. On the opposite side of the Bungo Strait from the waters famous for seki-saba mackerel lies a place called Sada…

    • Rice course
    • April

    • Serves 10 · ¥2,500

    • Cook time 3 days

  • Read the article: Alfonsino pressed sushi, mackerel sushi, crab sushi in a twisted egg crepe

    Wakakomakai KKR Hotel Tokyo

    Alfonsino pressed sushi, mackerel sushi, crab sushi in a twisted egg crepe

    This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

    • Kaiseki cuisine
    • January

    • ¥3,200

    • Cook time 1 days

  • Read the article: Kisarazu: Japanese Noodles of the Banzu Tidal Flats

    Ryugujo Spa Hotel Mikazuki

    Kisarazu: Japanese Noodles of the Banzu Tidal Flats

    The hotel where I work, located in Kisarazu City, Chiba Prefecture, has many guests from outside the prefecture, so I wanted to make use of Chiba's…

    • Kaiseki cuisine
    • hearty and satisfying

    • Serves 1 · ¥730

    • Cook time 50 min

Sort
12results