The simmered course's scallop wrapped in Savoy cabbage is made by searing the scallop, wrapping it in boiled 'savoy lettuce,' and simmering it. This…
For the grilled course, barracuda grilled with shuto: for the marinade, roughly one gō (about 180 ml) of sake to about 70 g of unrinsed, still-salty…
Tsukiji Tamura
(A drink shared over delicacies for the twelve zodiac animals, looking back on the year — all of it gentle on the body and low in calories.) We have…
For the soup course's tilefish and turnip chakin bundle, I wrap tilefish and gold leaf in about six thin turnip slices and steam the parcel. Since…
Komoikai
This takiawase, a mixed simmered platter, is plated for three servings. For the ebi-imo simmered until infused, I cut it into squares, rounded off…
Japanese Chef Kyoyukai
This is the simmered course. For the hamo nanban-style simmer, the hamo is rolled with green onion, then wrapped in a bamboo sheath, deep-fried, and…
The clear-soup course is clear-broth style, with snow crab shinjo wrapped in cabbage. The crab shinjo is finished soft, with crab miso mixed in…
Izu Nagaoka Onsen, Kameya Keian
The small hot pot is monkfish simmered in miso. As usual, the monkfish is filleted and cut into its component parts, given a firm quick blanch…
Last is the additional course. This one takes its cue from Chinese cooking. I've turned a round eggplant into a bowl. For the shark fin, I finish it…
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)…
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…
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 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 grilled course, I made three pieces of sea bream autumn-brocade grill, styled to evoke autumn foliage.
Kawasaki Japanese Cuisine Isawa
Tortoiseshell-cut aigamo (crossbred duck) is usually made with chicken, but this time I use aigamo for its distinctive aroma and umami, lending it a…
Otsuka Senya
Ginza Mizuho Securities Ginza Club
This is a simmered dish. For the kohlrabi stuffed with cod, since the vegetable called kohlrabi produces a very delicious flavor just from being…
Akasaka Shozan
This is the tomezakana course (a hearty dish that marks the meal's turn toward its close). Records state that monkfish flesh was eaten by tracing the…
Kawasaki Japanese Cuisine Shunsai Nishiya
Masaru Nagano
Now for the simmered course. For the shrimp-shaped taro simmered in an all-purpose seasoned dashi, the taro has been carved into a chrysanthemum…
Hatagaya, Shonaisho
This is a simmered soup course. For the pheasant wing, the bone is hollowed out and a hollow burdock root tube is inserted; it's simmered together…
The gurukun egg tofu with asa is made by filleting gurukun, a fish from Okinawa, into three pieces, slicing it thin, salting it, and letting it rest…
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