Read the article: Lemon-Cup Egg Custard
Lemon-Cup Egg Custard
Softer than an ordinary chawanmushi, for easier swallowing. Topped with minced mitsuba and a pale, silvery thickened sauce.
Summer
Softer than an ordinary chawanmushi, for easier swallowing. Topped with minced mitsuba and a pale, silvery thickened sauce.
This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…
Serves 1 · ¥1,300
Cook time 30 min
Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…
Serves 1 · ¥700
Cook time 30 min
Ebisu Sushi Shinobu
Kazuya Shinobu
By scoring it finely with the knife, we increase the squid's surface area, making its umami easier to sense on the tongue. We want guests to fully…
For the vinegared dish, zuiki (taro stem) in sweet vinegar, the zuiki is boiled and then steeped in seasoned vinegar, but skipping the extra step of…
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…
Ginza Kasuga
Takao Shimada
At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…
Odawara SAKANA CUISINE RYŌ
For the yōrō sea urchin tofu in the clear-soup course, we grate mountain yam and pound Chinese yam, bind them with a little raw fish paste, and set…
Kagurazaka Shimakin
As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…
Serves 2 · ¥150
Cook time 20 min
Rokusaburo Michiba
For the rice course, matsutake rice is delicious with a good squeeze of sudachi over it. As for the red miso soup, in summer a sharp, peppery hatcho…
Odawara SAKANA CUISINE RYŌ
As for the Japanese barracuda torobo-yaki: with white-miso marinated grilling, the flesh tends to tighten up and turn firm no matter what you do. So…
Odawara SAKANA CUISINE RYŌ
As for teppo-ae, I've heard that this name comes from the sharp bite of the mustard used in it, striking like the blast of a teppo (gun).
Kanda - Hitachi Building Systems Kanda Club
Color mattered for the soup-bowl version, not here. A slice of ginger and scallion in light suppon (softshell turtle) broth, steamed about an hour…
Stuffed, simmered eel: grill until fragrant, then steam. Piercing the bone from both sides with a skewer loosens it for removal. Insert udo and…
Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)
The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…
Serves 1 · ¥500
Cook time 1 days
Rokusaburo Michiba
For the grilled course's seared live-fish and vegetable salad, I added honeycomb tripe (hachinosu); vegetables alone lack punch, so I often use it…
Odawara SAKANA CUISINE RYŌ
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
For the vinegared course's horse mackerel and lotus root jakago-maki, the horse mackerel is pressed with kombu, worked into something like a minced…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
The apios in the simmered course's stone-wall-style, nori-wrapped apios is similar to hodo-imo (a Japanese wild groundnut), and is said to be highly…
Crispy-fried curled shrimp: drying it before frying crisps it more. Served with light ume salt; for fun we built a raft from sweet potato.
Ginza Kasuga
Takao Shimada
At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
The dashi-vinegar broth for the edamame shiratama dumplings is diluted with dashi and seasoned, since it would be a shame to waste the brine from the…
As for the tuna in the sashimi course, we are near the ports of Shimizu and Yaizu where tuna is landed, so we always make a point of including tuna…
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