fresh cream
For the plum-blossom shirako habutae-style tofu, I combined shirako (fish milt) with fresh cream and finished it in a mousse-like texture, so that…
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
Tokyo Airport Restaurant
Tsuburano Shinjuku Gyoen branch
First, the sakizuke, the appetizer course. An ukokkei ondo-tamago wouldn't be very interesting eaten plainly with dashi, so with the image of June's…
Japanese Cuisine Yoshimura
As for the appetizer course yose-jirako, whenever I make a set, custard-style dish, adding a little fresh cream gives a very good texture, so I…
Kagurazaka Restaurant Maki
I've been quite taken with the Iberico pork I used for the grilled course lately. How should I put it — it has a certain slippery smoothness going…
Awaji Kamenoi Hotel Awaji Island
This is one of our creative dishes using bamboo shoots, and this one is a warm dish. We wanted to let guests enjoy a variety of flavors by…
Serves 1 · ¥650
Cook time 2 days
Aoyama Hana-Michou
Next is the simmered course. The Ise spiny lobster, simmered in the shell, is finished with white miso, and at the end fresh cream is added to round…
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…
This is a grilled dish. Underneath the shuto tamagoyaki is an egg batter made by combining a shuto (salted fermented fish-innard) base, milk, fresh…
Kaiseki Kameyama
For the grilled course, the fond de veau is made by searing veal bones and trim scraps, then simmering them from cold water for about 10 hours to…
Ginza Kappo Risen
The softshell turtle and corn tofu in the soup course is a corn tofu with softshell turtle meat as its core, to be enjoyed with softshell turtle…
For the deep-fried dish, red sweet peppers, karashi-age (mustard worked into the deep-fry coating), double-stuffed, crush scallop and season it…
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
This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…
Serves 1 · ¥380
Cook time 1 hr
Akasaka/Akasaka Hikawa
Masaru Tanaka
This is about corn. For the corn surinagashi, I boil the corn together with its cob in a small amount of kombu dashi, then blend 500g of the…
Under the theme of "sauces chosen by color," or ways of expressing color, this time I designed a sauce meant to bring out the appeal of the main…
Serves 1 · ¥550
Cook time 40 min
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This is an arrangement using mallard duck for repeat customers. The duck used this time is again the Zao Shinzan Chikutansui duck from Zao, Yamagata…
Serves 1 · ¥480
Cook time 1 hr
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This is a proposal for an arranged dish for repeat customers. It's a dish using local hamaguri clams. For the clam and new lily bulb cold soup, the…
Serves 1 · ¥220
Cook time 50 min
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This time as well, the ingredients I chose for the dish proposal aimed at repeat guests were bonito, clam, and aigamo duck. First, the bonito. The…
Serves 1 · ¥550
Cook time 1 hr
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