Summer
Nihonbashi Oikawa
Tomoomi Oikawa
For the palate-refreshing mid-meal course, I made it into an ice-block presentation. This time I laid down bamboo leaves and served sudachi sōmen…
Serves 1 · ¥980
Cook time 1 hr
The Kahala Hotel & Resort Yokohama
With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…
Serves 1 · ¥400
Cook time 20 min
As for the silk leaf terrine, Yokohama, where I work, is right now holding its 150th-anniversary celebration of the port's opening. In years past…
Ginza Fukuju (Michelin two stars, Japan 2026)
Katsuhiro Onodera
For the mukōzuke, the sashimi course, since it’s summer, I used star flounder. I deliberately slice star flounder thick. That brings out the fish’s…
Saryo Ichimatsu
'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…
Serves 1 · ¥238
Cook time 30 min
Since this was for summer, we made dishes that are cold, easy to swallow, and pleasant on the palate. We also aimed for a light sweetness that isn't…
Mukojima/Chiyoda restaurant
For the tilefish kombu-cured kōji-pickle, the vinegar-cured tilefish is rolled with kombu and vegetables, then marinated in amazake for about a week…
Hotel Gajoen Tokyo
This time, on the 'soup-bowl course,' I learned from chef Katō (Meguro Gajoen). This time I take up the 'hamo soup bowl.'
Pike conger is normally used in soup courses and the like, but this time I set it into a jelly and served it as an appetizer. The firmness is a…
Odawara SAKANA CUISINE RYŌ
The chilled Japanese-style consommé, served in place of the clear-soup course, is made by taking stock from chicken; it should properly be strained…
We cook and sieve rice porridge, season with happō dashi (all-purpose dashi), add curled shrimp, ginkgo nuts, and okra, then chill-set with gelatin.
Kioicho, Hotel New Otani Senbazuru
Isamu Miyata
This is a mid-course dish, designed to pair with a spicy, medium-bodied but powerful red wine. For the grilled duck stuffed with asparagus, sansho…
Rokusaburo Michiba
For the appetizer's hamo chigusa salad, I mix in mountain yam cut into small dice with ten to fifteen kinds of chopped vegetables such as myoga…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
For the grilled course's sea bass wrapped and grilled with summer vegetables, we made what would be called a tomato stew in Western cooking, wrapped…
Kanda - Hitachi Building Systems Kanda Club
Mixed with ground shrimp paste, lightly salted, with a touch of added umami.
Azabudai Iki Inaba
The main branch of the restaurant I currently work at has long served breakfast, so coming up with a fresh breakfast idea again was a challenge. To…
Serves 2 · ¥267
Cook time 20 min
This is the grilled dish for new-style eel cuisine. For "Eel and Lotus Root Mochi Kabayaki," I grated lotus root that's tender and delicious this…
Serves 1 · ¥980
Cook time 40 min
Kanda - Hitachi Building Systems Kanda Club
Roasting the loin whole makes it tough, so we sear only the duck's skin to draw out blood, then sandwich it in okara (soybean pulp) seasoned with…
At the restaurant where I work, we're used to handling freshwater fish, so I felt this eel theme was approachable, but I also took on a dish I'd…
Serves 1 · ¥5,000
Cook time 1 hr
From the theme of new-style eel cuisine, this is the grilled course. For the eel and beef, I paired eel and beef — which go well together — with…
Serves 1 · ¥1,050
Cook time 20 min
For the tofu base of the simmered conger eel roll wrapped in yuba, I separately add conger eel that has been sake-simmered and pressed through a fine…
The soup-bowl course is fat greenling, peony-style. In keeping with my teacher's lesson that food tastes best when handled simply, without…
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