Sea Bream
Tsurumaki Onsen Motoyu Jinya
Atsushi Fujimoto
From the dishes I created under the theme "Ryokan Cuisine Today," this time it's the sashimi course. Within this menu, I often split the sashimi into…
Serves 1 · ¥1,600
Cook time 1 hr
Osaki Nihonkai Umi no Hana
This is the grilled course. Because tilefish is a delicately flavored white fish, the rich, heavy character of the miso with egg base added pairs…
¥900
Cook time 50 min
Wakakomakai KKR Hotel Tokyo
This is a deep-fried dish. For the New Year, we shaped small sea bream to resemble a lucky straw rice bag, and served it alongside deep-fried shrimp…
¥850
Cook time 1 hr
Kochi Cuisine and Hospitality Hachikin
This is the steamed dish from Kochi's New Year cuisine. Kodai Soy pulp-Mushi with Silver Sauce gives a modern update to soy pulp-mushi, a dish long…
Serves 1 · ¥800
Cook time 1 hr
Toray Industries, Inc. Karuizawayama House
This is a steamed dish. Small hairy crab, sold at under 300 yen apiece and normally used just for stock or miso soup, are actually packed full of…
Serves 1 · ¥721
Cook time 2 hr
Aomori, Apple Palace Aomori
This is a soup course, an arrangement of the Aomori local dish Hachinohe senbei-jiru. For the mantis shrimp senbei-jiru, based on the senbei-jiru…
Serves 1 · ¥320
Cook time 1 hr
Tokyo Airport Restaurant
The sashimi course is sea bream kombu-jime layered with shio-ko. We don't want to make guests do the work of dipping into a small cup to eat, so…
Serves 5 · ¥1,000
Cook time 1 hr
Kobe Ginsuiso Choraku
Suda Dai
From Hyogo cuisine for the cherry-blossom season, this is the deep-fried course. For the sea bream roe kimi-age, since the flesh of the Akashi tai is…
Serves 1 · ¥700
Cook time 1 hr
Toranomon/Toranomon Hills Lucy's
This makes use of sea bream milt. I myself love fishing, and sea bream is a special ingredient — good to catch and good to eat. Its seasons are…
Serves 1 · ¥1,000
Cook time 1 hr
Aomori, Apple Palace Aomori
Sea urchin and abalone ichigo-ni is a traditional local dish of Aomori, and this time we've arranged it into a rice course. The sea urchin and…
Serves 1 · ¥2,200
Cook time 2 hr
This is the rice course. For the temari-zushi, I tried making it with the image of moon-viewing dumplings in mind. To evoke autumn, I added ears of…
¥900
Cook time 40 min
Kioicho auspicious
Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…
Japanese Cuisine Yoshimura
Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…
Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori
All of the ingredients are sourced from Iwaki. The sea bream and burdock root roll is a well-matched pairing — sea bream at this time of year is rich…
¥345
Cook time 30 min
Ise-sada Main Store
Among the dishes that make use of the charcoal grill stand, this is an eel dish -- an eel dish with a bit of a twist. For the eel Ebisu-age, I fillet…
Serves 4 · ¥800
Cook time 3 hr
Kagawa, Kotohira Grand Hotel Sakura no Sho
Kazutaka Yamaguchi
This is the rice course, created through creative work with bamboo shoot. Matsuyama sea bream rice is a dish that pairs sea bream caught in the Seto…
Serves 3 · ¥2,240
Cook time 5 hr
Kagawa, Kotohira Grand Hotel Sakura no Sho
Kazutaka Yamaguchi
A dish born from creative work with bamboo shoot. With the arrival of spring, ingredients across Shikoku come into season, enjoyed with cooking…
Serves 1 · ¥1,040
Cook time 40 min
A seasonal dish born from creative work with bamboo shoot. Since this is served as the first dish of the course, I designed it to be gently seasoned…
Serves 1 · ¥320
Cook time 2 hr
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