Read the article: Barracuda and jade pressed sushi
The New Okura, Yokohama
Toru Kato
Barracuda and jade pressed sushi
¥590
Cook time 1 days
egg
The New Okura, Yokohama
Toru Kato
¥590
Cook time 1 days
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
Finally, the meal course. Since it is early summer, I wanted to use sweetfish. Tempura is the usual accompaniment for soba, but I felt that tempura…
For the tilefish and napa cabbage roll, the core of the napa cabbage is steamed and cut into fine strips, then rolled in tilefish, mixed with a…
This is foie gras wrapped in a rolled dashi omelet, with tilefish on the outside. I saw a foie gras omelet introduced on television and wondered…
The simmered course is abalone and hachiku bamboo shoot takiawase. The yellow sauce over the abalone is an egg-yolk sauce. I wanted the abalone to…
Kansai Chefs Association
For the konowata egg tofu, I use nikiri mirin, mirin with the alcohol boiled off. If alcohol gets into the egg, it loses its sheen. Using mirin that…
Ginza Kappo Risen
For the simmered horse mackerel curd, the horse mackerel is filleted into three pieces, well pounded, skinned, and minced; with no binder added at…
Layered egg is a dish from the old days, from a time when eggs were a precious commodity. Boiled eggs are sliced into rounds and arranged, the gaps…
Akasaka/Akasaka Hikawa
Masaru Tanaka
Regarding the shrimp-taro gluten cake in the simmered course — molded with sea urchin, deep-fried, and simmered — we used to often make our own raw…
For the vinegared course, I quickly seared shellfish like ark shell and arranged them in a scattered style evoking gathered autumn leaves. It's…
Nadaman Guest House, Shinjuku
The soup course is served as a chrysanthemum-flower bowl, finished mizore-style with grated turnip. Cod milt is boiled in salted water with a little…
Wakakomakai KKR Hotel Tokyo
For onaga-dai, a twist on mizore-yaki: cut the fish and lightly salt it, skewer it, and grill it while basting with a mixture of dashi, sake, and…
For the two-style mochi roll, we made the mochi portion — which normally wraps around red bean paste in this confection — from potato and egg yolk…
Omotesando Japanese Cuisine Keyaki-tei
The second simmered dish, Ise lobster and winter melon rock-style egg tofu, uses the Ise lobster head set aside from the first simmered dish, along…
Kagurazaka Restaurant Maki
This mackerel sushi would be called deutzia-flower sushi if it were a spring dish, but since it's an autumn dish this time, I named it pampas-grass…
Otemachi Tokyo Kaikan
For the clear-soup course, Hakata tofu: cook ground chicken and ground quail separately, then combine each with more raw ground meat of the same…
Atami Ginsharizawa
This is eel chirashi. Butterfly the eel open from the back and prepare it as kabayaki, glazed and grilled. Mix freshly cooked white rice with sushi…
Japanese Cuisine Yoshimura
Both the traditional and the modern versions use the same ingredients, but 'Beni no Yume' (literally 'Crimson Dream') is an apple grown in…
The clear-soup course is late-season pike conger shinjo. Pike conger caught after October grows past 1 kg and becomes larger, taking on more fat…
Next is the grilled course. For the smoked-grilled abalone and sea urchin, aluminum foil is laid down and topped with cherry-wood smoking chips, with…
This is the New Year's mochi soup bowl. For the icicle-style Ise lobster, fresh raw Ise lobster is shelled and cut into a boneless fillet, sliced…
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