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Japanese Chefs Recipes

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6 results

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  • Read the article: Smoked Scallop, Autumn Cloud

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    Ginza ALLDAY DINING NiKO GINZA

    Ryo Inoue

    Smoked Scallop, Autumn Cloud

    These days we welcome a wide variety of guests, foreign guests included. I have been working on how a dish is staged and served, and I would like to…

    • Kaiseki cuisine
    • Fall
    • lingering finish

    • Serves 1 · ¥447

    • Cook time 1 hr

  • Read the article: Scallop and Salmon Hakata-style, Uni Set with Lime Jelly, Hydrangea Small Clam Adductor Temari-zushi, Beef Chigusa-maki, Tomato and Abalone Cream Bake

    Tsukiji, Tsukiji Honganji Japanese Restaurant Shisui

    Scallop and Salmon Hakata-style, Uni Set with Lime Jelly, Hydrangea Small Clam Adductor Temari-zushi, Beef Chigusa-maki, Tomato and Abalone Cream Bake

    This uses scallops in season. I thought about what could be made using shellfish with a June feel. When I think of spring, cherry sea bream and…

    • Kaiseki cuisine
    • Spring
    • fresh and dewy

    • Serves 5 · ¥4,000

    • Cook time 30 min

  • Read the article: Three Japanese-Style Canapes on a Plum-Blossom Plate

    Sapporo Grand Hotel Garden Dining Waraku

    Three Japanese-Style Canapes on a Plum-Blossom Plate

    For this recommended-snack course, I titled it "Three Japanese-Style Canapes on a Plum-Blossom Plate," and made three kinds of Japanese-style canapes…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Winter
    • cute

    • Serves 4 · ¥1,100

    • Cook time 4 hr

  • Read the article: Steamed Cod Rice, Cold-Smoked Cod, Cod Cracker

    Steamed Cod Rice, Cold-Smoked Cod, Cod Cracker

    This is a way of making use of the winter ingredient cod. The appetizer is designed to feel like a single course in itself. As a proposal for using…

    • Kaiseki cuisine
    • Winter
    • concentrated flavor

    • Serves 1 · ¥650

    • Cook time 1 hr

  • Read the article: Deep-fried salt-dried tilefish with fermented bonito innards sauce

    Hakone Open-Air Museum Club

    Satoshi Monma

    Deep-fried salt-dried tilefish with fermented bonito innards sauce

    For this additional course, designed with presentation in mind, I expressed ‘warmth.’ To bring out warmth at its best, I think nothing beats a…

    • Kaiseki cuisine
    • Spring
    • hearty and satisfying

    • Serves 1 · ¥650

    • Cook time 30 min

  • Read the article: "Cool flavors": summer crab shinjo, small-grade kuruma prawn, oil-simmered tuna, fresh yuba, blanched pike conger, kinjiso jelly, piped anchovy cheese

    Yurakucho, The Peninsula Tokyo

    "Cool flavors": summer crab shinjo, small-grade kuruma prawn, oil-simmered tuna, fresh yuba, blanched pike conger, kinjiso jelly, piped anchovy cheese

    The appetizer, which I named "Cool Flavors," was designed to give guests a sense of coolness. The saimaki prawn and avocado dashi-soy jelly is made…

    • Kaiseki cuisine
    • Summer
    • clean and refreshing

    • Serves 3 · ¥500

    • Cook time 30 min

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