eggplant
Japanese Cuisine Yoshimura
Tetsuya Saiga
Like the steamed course, this was developed for couples in their fifties and sixties. The winter melon bowl makes use of the pike conger without any…
¥800
Cook time 50 min
Noboru Yamamoto
This is the grilled course. Since it is a new dish, I plated it on a piece of contemporary Arita ware. As for the green-yuzu sauce for the sea bass…
¥300
Cook time 1 hr
Hotel Emion Tokyo Bay Japanese Restaurant Kai
This is a simmered dish. For the yuba-wrapped tilefish, I use snow crab as the core, wrapped together with tilefish and hand-pulled tofu skin…
¥700
Cook time 1 hr
Roasting the loin whole makes it tough, so we sear only the duck's skin to draw out blood, then sandwich it in okara (soybean pulp) seasoned with…
Otemachi Tokyo Kaikan
This is the Eggplant Myth course. Lapis-blue eggplant is simmered together with pickled plum to drive off its moisture, becoming a color-set simmered…
¥760
Cook time 25 min
Yokohama Torinosu Bashamichi store
This is the fried dish course. For the sweetfish, butterflied and white-fan fried, I butterfly the sweetfish along its back, carefully remove the…
¥500
Cook time 30 min
Ginza Que Sera Sera
An absolute sure bet — the classic of classics.
This is a chilled simmered dish. For "Chilled Eel and White Eggplant," I finished the eel using the same method sushi restaurants use for simmered…
Serves 1 · ¥800
Cook time 30 min
This is the grilled course, from the new-style eel cuisine theme. For "Eel with Spicy Tomato Sauce," I took a hint from the Italian salsa pomodoro…
Serves 1 · ¥520
Cook time 40 min
From the collection of cold-cuisine techniques for beating the summer heat, under the theme "the cool taste of midsummer," I wanted diners to savor…
Serves 4 · ¥1,500
Cook time 1 days
This is a vinegared dish (sunomono), continuing from the collection of cold-cuisine techniques for beating the summer heat. For the kombu-cured sweet…
Serves 1 · ¥1,418
Cook time 2 hr
KKR Hotel Tokyo Japanese Restaurant Takehashi
In keeping with the theme of cold cuisine, I took a dish I myself would want to eat in summer, gave it a slight twist as a 'heat-relief dish,' and…
Serves 1 · ¥328
Cook time 30 min
Kagurazaka Shozantei
This is a sauce chosen by color—an expression through color. For this additional course, I came up with 'oil sardine' as a new way to enjoy sweetfish…
Serves 1 · ¥540
Cook time 1 hr
From the theme "sauces chosen by color," or ways of expressing color, this is a substitute for the sashimi course. A Japanese-style carpaccio would…
Serves 1 · ¥850
Cook time 45 min
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