Seafood & Seaweed
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…
The appetizer's sea bass rolled in yuba is normally served with dashi-diluted soy sauce or an adjusted-proportion soy sauce, but since this is served…
For the vinegared dish, the Japanese lobster is simply salt-grilled as is, and early-season matsutake mushrooms are also soaked in a light salt brine…
This is smoked Irako conger eel. Irako conger eel is a very fatty fish. It is marinated in sake, soy sauce, and red sake, lightly air-dried, then…
Otemachi Tokyo Kaikan
Otemachi Tokyo Kaikan
The grilled course's Tamba-style grilled tilefish sandwiches matsutake mushroom between two pieces of tilefish and grills it; the matsutake has been…
For the sashimi course, I made this hoping it could serve as a reference for how we plate our sashimi here — the balance between the sashimi and its…
As for the spiny lobster marinated in soy sauce: in Kamogawa, spiny lobsters weighing around 100g come ashore, and since they're inexpensive at about…
For this grilled dish, I use an old-fashioned hibachi brazier. It is arranged with lava rocks to create a stone-grilling effect, and a mesh net…
For the deep-fried course's eggplant stuffed two ways, one version has a whole eggplant hollowed out through the center with a tube cutter and filled…
For the fried course's cuttlefish hakusen-age, finely julienned cuttlefish and shaved new burdock are deep-fried together, though the new burdock is…
Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…
Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…
For the fried course's mantis shrimp spring-green deep-fry, we happened to have live shell-on mantis shrimp on hand, so we boil it, shell it, coat it…
For the simmered course's spring daikon soup, we went for a slightly Chinese-inspired presentation. Today the daikon is cut into somewhat large…
For the shiitake in the suizu dressing, we score the surface lightly with a knife for ease of serving and eating. The hoshiko (dried sea cucumber…
This appetizer of three bivalves rolled in wakame — ark shell, surf clam, and cockle — has each shellfish cleaned and patted dry, then rolled in…
Tokyo Airport Restaurant
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