Spring
Kamogawa Ryokan Nakaya
This is a grilled dish designed with the presentation in mind. Turban shell tsubo-yaki (grilled in the shell) expresses old-fashioned "nostalgia."…
Serves 1 · ¥450
Cook time 30 min
For the deep-fried dish, calico-patterned small ayu, breadcrumbs finely ground in a mixer are pressed onto the young ayu, which are then quickly…
For the simmered course's conger eel hakata, the winter melon is peeled and its color brought out using baking soda, then layered hakata-style with…
For the vinegar miso in the firefly squid with karashi-zu-miso, combining white miso with Shinshu miso gives more depth of flavor. This time, instead…
Rakantei
For the clear-soup course's potato and clam: shaping it like a clam is a bit tricky, but it's easy if you first form it like a rice ball and then…
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
Ginza Hikari
For the grilled course, the roast duck (aigamo) chive roll: clean the duck, score the fat, sear it once in a frying pan, sandwich it with vegetable…
For the simmered course's abalone Hakata-style (a layered preparation named for Hakata in Fukuoka), simmer the abalone gently for about two hours…
Ginza Kasuga
Takao Shimada
This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…
For the simmered course's conger eel rolled in yuba kenchin-style: rehydrate the conger eel well, simmer it in soy sauce and sugar, and set it aside…
Nihonbashi - Tokyo Kaikan Mitsukoshi Co., Ltd. Nihonbashi Sales Office
Sumio Udagawa
Fruit pudding was created from the idea of a smooth custard pudding. Since plain pudding alone felt like it was missing something, I've soaked a…
ELECOM Atami Club
This is one of our creative dishes using bamboo shoots, designed as something we can serve in place of sashimi for guests who are not fond of raw…
Serves 1 · ¥580
Cook time 1 days
Yugawara Sansuirou
Seiichi Shudo
This is Yugawara, expressed through cuisine. This is the vinegared course. The octopus and yuba aemono combines octopus from Hokkaido, where our head…
Serves 1 · ¥230
Cook time 20 min
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
For the simmered assortment, the baby octopus simmered with dainagon beans was made by simmering baby octopus and dainagon adzuki beans the same way…
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
Appetizer 3 has a bit more of an hors d'oeuvre feel, styled to evoke Hinamatsuri (the Doll's Festival). The cherry-blossom icefish sushi has sushi…
Kanda Myojin Shrine Choseiden
For the grilled course's miso-marinated tilefish kenchin-maki, three kinds of tofu-and-vegetable filling were each wrapped in tilefish. The first:…
Gotanda, Gosaku
For the vinegared dish, kasugo, sayori, and rapeseed-blossom nagaimo (Chinese yam) roll: on plastic wrap, thinly pour and set finely julienned…
Gotanda, Gosaku
The crab and young-greens mold is a broccoli tofu. To keep it from becoming watery, boil the broccoli, then drain it hot right after boiling, without…
For the conger eel and mountain udo roll: conger eel is usually rolled Yanaka-style with the skin facing out, but here I placed the skin on the…
For the warm dish course: simmer the vegetables, fu (wheat gluten), and shrimp in white happō dashi beforehand. Coat the duck meat with potato starch…
Shiki Yuzen Edo
For the conger eel roll: wrap the tender-simmered conger eel in a thin sheet of egg tofu, rolling it tightly in a bamboo mat lined with cotton cloth…
Kaiseki Kameyama
The wanmori course is cornetfish in a clear seawater-style broth. We liken the shape of the cornetfish to a hamaya, the ceremonial arrow used to ward…
Ginza Okubo
Kinya Okubo
The colorful vegetables in the spring yose-jelly are bell pepper, asparagus, and savoy cabbage harvested around Lake Kawaguchi in March and April. As…
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