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Japanese Chefs Recipes

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35 results

  • new ginger

  • Read the article: Medicinal cuisine style, suppon shiratama-wrapped dumpling

    Aoyama Gato

    Medicinal cuisine style, suppon shiratama-wrapped dumpling

    A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: adopting yakuzen (medicinal cuisine), currently a boom among young women…

    • Kaiseki cuisine
    • October

    • Serves 1 · ¥330

    • Cook time 1 hr

  • Read the article: Grilled Eggplant Tartare-Style

    Yurakucho, The Peninsula Tokyo

    Grilled Eggplant Tartare-Style

    For the grilled eggplant tartare-style, the moisture is drawn out of the grilled eggplant, which is then finely minced and worked until sticky, and…

    • Kaiseki cuisine
    • Summer
    • clean and refreshing

    • Serves 1 · ¥200

    • 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: Suppon Dashi Bursts Out! Soy Meat Tempura

    Japanese Restaurant Seizan

    Suppon Dashi Bursts Out! Soy Meat Tempura

    Even when I cooked block-type soy meat as a meat substitute, its distinctive aroma was hard to eliminate no matter how strongly I seasoned it from…

    • Kaiseki cuisine
    • January
    • juicy

    • Serves 4 · ¥500

    • Cook time 1 hr

  • Read the article: Small Melon Pureed Soup

    Shibadaimon/Wanmiya

    Small Melon Pureed Soup

    This soup lets you enjoy the whole ayu just as its season opens. Ayu cured with kombu can be frozen, so it's versatile — useful for an appetizer, a…

    • Clear-soup course / clear soup
    • June
  • Read the article: Low-Temperature Simmered Abalone, Melting Sesame Tofu, Seared Sea Bass

    Low-Temperature Simmered Abalone, Melting Sesame Tofu, Seared Sea Bass

    As a dish meant to help beat the summer heat, I focused above all on practicality while designing it around the theme of "unconventional cold…

    • Kaiseki cuisine
    • June
    • cute

    • Serves 1 · ¥2,775

    • Cook time 2 hr

  • Read the article: Seared pen shell clam and sea urchin hand roll

    Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"

    Katsuhiro Tamura

    Seared pen shell clam and sea urchin hand roll

    The distinctive crunch of the pen shell clam and the crisp bite of Manganji pepper are gently wrapped in the mellow sweetness of sea urchin. Searing…

    • Kaiseki cuisine
    • March
    • texture

    • ¥500

    • Cook time 20 min

  • Read the article: Nakijin Agu Pork Rafute

    Hotel Nikko Tokyo Japanese Restaurant "Sakura"

    Shinji Kajiwara

    Nakijin Agu Pork Rafute

    For the Nakijin Agu pork rafute, an Okinawan braised pork belly, when boiling the Agu pork — a rare, purebred island breed — it's important to skim…

    • Simmered / warm / steamed / combination-simmered
    • June
    • juicy

    • ¥850

    • Cook time 4 hr

  • Read the article: Quail fish-paste dumpling (millet gluten cake and Kyoto carrot; baby mustard greens and yellow yuzu)

    Ginza/Ginza Asami (formerly Michelin Guide selected)

    Kenji Asami

    Quail fish-paste dumpling (millet gluten cake and Kyoto carrot; baby mustard greens and yellow yuzu)

    The quail is separated into flesh and bone, minced and pounded together, with seasonings, sansho and ginger to remove any gamey smell, and…

    • Kaiseki cuisine
    • Winter
    • traditional
  • Read the article: Isobe-style abalone, crinkled abalone, shaved dried abalone (the eggplant myth)

    Otemachi Tokyo Kaikan

    Isobe-style abalone, crinkled abalone, shaved dried abalone (the eggplant myth)

    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…

    • Kaiseki cuisine
    • August

    • ¥2,540

    • Cook time 1 hr

  • Read the article: Hairy Crab and New Lotus Root, Molded and Oven-Baked (Funka Bay, Hokkaido)

    Hairy Crab and New Lotus Root, Molded and Oven-Baked (Funka Bay, Hokkaido)

    From the proposal of dishes using the seafood that represents Hokkaido in early summer, this is the grilled course (yakizakana). For the hairy crab…

    • Kaiseki cuisine
    • June
    • mild and clean-tasting

    • Serves 1 · ¥1,200

    • Cook time 30 min

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