milk
Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…
Serves 1 · ¥700
Cook time 30 min
Makuhari Hotel The Manhattan Japanese Restaurant Origin
For the appetizer's dried-persimmon-style apricot, we use dried apricots, lightly dusted to look as though they've developed the white sugar bloom…
The Tsugaru-style bake is made by combining ingredients that are all harvested in Aomori, so I think it leaves an impression. Normally it doesn't use…
For the deep-fried course, I've made touches such as adding ground sesame to the béchamel sauce to bring out more flavor.
Kanda Myojin Shrine Choseiden
For the aigamo duck grilled in fruit juice, the pre-prepped aigamo duck is rinsed in an equal-parts, three-ingredient seasoning blend, cut into…
For the grilled fish course's sea bass grilled with lily bulb, I steep the sea bass in a mild, equal-parts seasoning blend with a little melted…
For the appetizer's shrimp two-texture steam, the shrimp is salt-boiled and butterflied open. I season fish paste with a light seasoning and mix in…
For the grilled course's phyllo-wrapped bake, pate filo is something like the wrapper used for Middle Eastern spring rolls. It comes in thin sheets…
Akasaka Shozan
This is the grilled course. For the Hitachi beef, miso-pepper grilled, I used pepper based on the Edo-period custom of eating pepper rice in winter…
Chiba - Hotel Ichinomiya Seaside Otsuka
Nanaka, in the appetizer course, is a bell pepper (paprika) from the Anisu Farm brand, grown in Kimitsu.
Okawara Mizuki Hotel Ogaisou
For the simmered course's onion rice-porridge: I parboil new-crop onions in hot water with milk added, then — without cooling them in water — put…
Izu Nagaoka Onsen, Kameya Keian
The small hot pot is monkfish simmered in miso. As usual, the monkfish is filleted and cut into its component parts, given a firm quick blanch…
For the skin of the uguisu soba manjū, we mix soba flour with milk. It's something like a slightly sweet, rich buckwheat dough, but the affinity…
Kanda Myojin Shrine Choseiden
The simmered-soup course is prepared daigo-style. Dashi is taken from cherry salmon bones and trimmings, and rounded out with milk and other dairy…
The creative dish Asuka udon was devised playfully, out of a wish to include one noodle-based dish. A milk hot pot would normally include chicken…
Hideo Kase
This is soup course one (Abu). This is Japanese Polled beef, a hornless wagyu breed. When the beef knuckle is steamed and simmered, then sliced, it…
This is eelpout (genge) set in an autumn-brocade aspic. Genge is a fish with soft, watery flesh, so it is a bit tricky to fillet. Here, we filleted…
This is the fried course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Toji-Style Yuba-Wrapped Deep-Fried Eel" takes sauce-grilled eel…
Serves 1 · ¥1,500
Cook time 40 min
Under the theme of 'sauce,' I tried to come up with a simple sauce that wouldn't overpower the ingredients. This time it's a steamed dish. Steamed…
Serves 2 · ¥800
Cook time 1 hr
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This is a dish proposal for repeat customers. This time the ingredients chosen were bonito, clam, and mallard duck. This one is a dish using local…
Serves 1 · ¥580
Cook time 1 hr
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