Read the article: Clam and chrysanthemum shinjo
Clam and chrysanthemum shinjo
The shintori-na (a leafy green) garnish in the soup course is rolled, but I think it would work just as well shredded and served in more of a…
Seafood & Seaweed
The shintori-na (a leafy green) garnish in the soup course is rolled, but I think it would work just as well shredded and served in more of a…
Rokusaburo Michiba
For the raw horse mackerel and Japanese whiting: we lightly salt them, and once the salt has settled in, we press them gently with kombu and set them…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
For the tube-cut burdock coated in shrimp powder, we dry and toast tiny opossum shrimp, grind them finely in a mortar, pass them through a sieve…
The fried course is what we actually serve in the restaurant. What's poured over the golden-fried kuruma prawn is aurora sauce. Dishes like this that…
Ginza Mizuho Securities Ginza Club
For the grilled dish, nanten-style grilled butterfish, I lightly grill the butterfish first. I press cooked rice porridge through a sieve, thin it…
Karuizawa Present Resort Karuizawa
Takeharu Kadowaki
For the tabletop hot-pot course, since Karuizawa turns quite cold by November, I designed it to be enjoyed warming up over a small individual pot…
I plated the simmered course boldly, in the style of an autumnal arrangement, as though gathered together by the wind. For the Ise lobster steamed in…
Shibaura Kaiseki "Peony"
For the celebratory course's dried, ceremonial abalone strip: I peel the abalone into somewhat thick sheets using the rotary-peeling technique, then…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
For the conger eel with ginger foam jelly, the conger eel is cooked the same way as nitsuanago, the soy-simmered conger eel used for sushi. Take…
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
Daichūji imo is a taro grown at Daichūji temple in Numazu; it's considerably larger than ebi-imo taro, and it's packed solid all the way through…
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
I was taught a preparation method for softshell turtle that removes any unwanted odor, and at customers' request I also serve it in place of the soup…
Otemachi Tokyo Kaikan
The celebratory New Year dish is arranged to suit New Year decorations, so we've also included ceremonial paper strips and pine-bamboo-plum motifs…
For the grilled course's overnight-dried willow flounder, I salt the flounder, dry it overnight, and finish it by grilling with a splash of a…
The amago simmered in moromi miso is cooked in moromi-miso to mask the smell distinctive to river fish.
Served in a physalis husk is the hamo roe marinated in konowata. When marinating the hamo's roe sac, be sure to stir it with chopsticks 2-3 times a…
Akasaka/Akasaka Hikawa
Masaru Tanaka
For the grilled course's olive-grilled tilefish (amadai), julienned and deep-fried kabocha squash and apple are placed on top. There's sweetness…
What I'd really recommend from the takiawase is the mibuna, chrysanthemum petal, and salted whale skin in a light, broth-based simmered dish. It's…
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