Read the article: Crab Salad
Crab Salad
This crab salad is the opening course. We boil the crab, pick the meat apart, season it, and gather it into a cylinder, then wrap taro stem around…
Seafood & Seaweed
This crab salad is the opening course. We boil the crab, pick the meat apart, season it, and gather it into a cylinder, then wrap taro stem around…
The oyster and napa cabbage roll is another dish well suited to large-quantity cooking. Kinu-kōya is made by blending koya-dofu (freeze-dried tofu)…
Kabura-zushi is definitely a winter food. Winter turnips firm up and become dense in flesh. Summer turnips have a lot of moisture, which suits them…
For the shiizakana, an additional hearty course, rather than simmering or grilling the tilefish and shrimp, I boiled them, making good use of butter…
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
For the meal course, the turban shell rice wouldn't be very interesting cooked in an ordinary rice pot, so we cooked it in a large turban shell…
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
Ark shell, cockle, and rape blossom teppai is a dish dressed in vinegar-miso; it normally uses scallions, but here we used rape blossoms instead.
Chiba - Hotel Ichinomiya Seaside Otsuka
For the clear-soup course, we used a dashi made by dry-grilling (su-yaki) local-fish bones and head trimmings, then rounded out the flavor with…
Ginza Hikari
For the deep-fried course, choose large icefish (shirauo), stretch the raw flesh thin, coat it with cherry blossoms, and deep-fry.
Shiki Yuzen Edo
For the fat greenling yawata-yaki, rinse the fat greenling, score the bones with fine honekiri cuts, marinate it in a san-do-wari - an equal-parts…
The shrimp shinjo meshi-mushi manju in the soup bowl course: using a meat mallet to pound the shrimp saves time and effort. Then grinding that shrimp…
Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori
As for the deep-fried whiting yawata-maki in the fried course, whiting good enough to serve even as sashimi comes in cheaply and in large quantities…
The simmered sea bream and turnip is a fairly common preparation, but this time I combined sea bream and turnip together. I wrap sea bream around a…
The assorted simmered dish is a menu conceived around the image of the Seven Lucky Gods. Since it's New Year's, I added a playful touch by decorating…
The grilled twin-layered pike conger dish comes from an idea I had: when you bone-cut pike conger that has rested two to three days, scrap meat…
For the fried course, the amanaga pepper is split lengthwise, seeded, deep-fried plain, and rolled inside. The immature myoga flower buds had their…
The grilled course's loach, wrapped around burdock the way you would wrap eel, calls for boiling new-season burdock until soft, to balance the loach…
The molokheiya and icefish jelly is made by white-simmering the icefish in sake, water, and a touch of alum so it does not fall apart, then setting…
For the softshell turtle miso, what I really wanted to use instead of long green onion was Kujukuri's "umikko-negi" (literally "child-of-the-sea"…
Fresh Jellyfish Set in Jelly Gelatin powder: 8g Powdered agar: 3g Fresh jellyfish: 50g Bonito dashi, using chicken stock: 300cc Vinegar: 60cc Mirin:…
The New Okura, Yokohama
Toru Kato
The simmered course is simmered tuna throat meat. This throat meat can only be taken as a single piece from an entire tuna, so it rarely appears on…
For the steamed course's abalone jinda-mushi with kumquat, I think the bitterness of the abalone and the kumquat go well together. However, this time…
This grilled-dish course is themed around autumn, so I kept color and umami in mind. At our restaurant, we tend to serve grilled dishes in a fairly…
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