Seafood & Seaweed
For the tofu base of the simmered conger eel roll wrapped in yuba, I separately add conger eel that has been sake-simmered and pressed through a fine…
The soup-bowl course is fat greenling, peony-style. In keeping with my teacher's lesson that food tastes best when handled simply, without…
The soup course uses a method a little different from the usual clear seafood broth style — hence 'a twist on clear seafood broth.' This time we use…
Rokusaburo Michiba
For the hearty course, the hand-pulled Ise spiny lobster — the lobster is boiled and its meat cut out; finishing it with an egg-yolk glaze is good…
Uenoikenohata Kaien-tei
For the lotus-root mochi in this soup course, we deep-fry it in low-temperature oil, and once the surface has set, we take it out and put it in the…
Akasaka/Akasaka Hikawa
Masaru Tanaka
The pie-wrapped deep-fry has butter worked into it as well; pastry pairs beautifully with oil-based dishes. The crab white sauce is a silver-colored…
The soup course is a green-hued preparation named for the bush warbler. For the clam sakura-mushi, domyoji flour is reconstituted in kombu dashi…
Yanagibashi Kameseirou
For the grilled course's Ise lobster with uni, the idea was inspired by coquilles. Fresh-lifted tofu skin is combined with a little ground white…
For the grilled course's butterfish and uni kenchin-style grill, I always add a bit of tofu to the egg kenchin base — I think it gives a better…
For the Pacific saury yoro-style tsumire, a fish dumpling in the style linked to the Yoro legend and mixed with grated mountain yam, I mince the…
Softer than an ordinary chawanmushi, for easier swallowing. Topped with minced mitsuba and a pale, silvery thickened sauce.
Azabujuban, Club Knox Azabu
Kazuhiro Suzuki
For the deep-fried course's shrimp tawara-age, the outside is kabocha squash cut into batons, and the inside is shinjo. Because kabocha quickly turns…
Itako Japanese Cuisine Yamauchi
●The migratory, large-grade eel is butterflied open from the belly, given bone-cuts, skewered, and grilled plain without sauce. It is basted once…
Nadaman Co., Ltd.
The soup course is an innovative variation on teapot-steamed soup. The dashi is softshell turtle soup diluted with bonito dashi. The turtle's meat is…
The pre-course dish is simmered abalone, herring roe, kombu, crisp dried-and-sliced daikon, and fresh cucumber, all prepared as matsumae-zuke.
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…
The salmon tri-color roll is defined by the contrast of its colors. Salmon and trout varieties are also vivid to look at. It's good for the sakizuke…
This is kinmedai shira-ae, splendid alfonsino dressed tofu-style. Since it's a dressed dish, the usual approach would be to toss everything together…
The soup course is sakura shinjo. Raw fish flesh is thinned with kombu dashi, grated yamato-imo (a sticky mountain yam) is added, and desalted cherry…
Kanda Myojin Shrine Choseiden
For the vinegared dish, the ingredients are first simmered in a thin, light vinegar-seasoned broth as an initial preparation. They are then made into…
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