For the lotus root and conger eel, the inside is grilled conger eel. Bleached, commercially processed lotus root finishes whiter than raw lotus root…
Tai roe, mountain yam, butterbur stalk, a flowering-bud vegetable, yellow zucchini, and carrot are each boiled and simmered until seasoned.
The clear-soup course is a pureed, potage-style spring cabbage soup. Cabbage cut into convenient pieces is steamed for about 5 minutes, then blended…
The grilled course is an assorted shellfish grill. For the oyster miso-yaki, oysters are basted and grilled with white miso and dark miso. This uses…
For the milt dish, hosta shoot, the tender inner sheath of a bamboo shoot, and Japanese Japanese parsley are set together using an agar called…
The appetizer is kai-awase. Shellfish such as ark shell, pen shell, cockle, a large clam, and Ezo surf clam are seared and paired with spring…
Yaesu Kappo Shimamura
For the steamed conger eel and lotus root, the conger eel is filleted, its sliminess removed, and it's simmered in a seasoned broth. Lotus root, cut…
Toray Industries, Inc. Karuizawayama House
Hibiscus flowers turn a vivid red when added to vinegar, so we steep hibiscus flowers in apple vinegar with sugar and salt to make a red vinegar…
Izu Nagaoka Onsen, Kameya Keian
Ebi-imo (a shrimp-shaped taro) soup-simmered: the ebi-imo is cut with a knife, parboiled in rice-rinsing water, then combined with grilled scallion…
For the in-between drinking course, I boil Inaniwa somen noodles slightly firm, mix in horsehair crab body meat and leg-tip meat, and set it in a…
Japanese Cuisine Yoshimura
This is a simmered assortment. For the ainame (fat greenling) and udo quick-simmer, fillet the ainame into three pieces, lightly salt it, then remove…
Hattori Nutrition College
Steamed abalone with egg-yolk vinegar sauce is one of the techniques of the Hattori school. After rubbing the abalone with salt to clean it, pour…
The soup course is okoze egg-yolk shinjo. Fillet the okoze into three pieces, then further trim it down into two fillets, and season lightly with…
Tsuburano Shinjuku Gyoen branch
First, the sakizuke, the appetizer course. An ukokkei ondo-tamago wouldn't be very interesting eaten plainly with dashi, so with the image of June's…
Ise-sada Main Store
For the appetizer course: for the pike conger roe savory jelly, I take a good pike conger stock, grill the flesh, and pour over the stock once it has…
Shibaura Kaiseki "Peony"
The fried course is deep-fried stingray fin. I make walnut tofu into a lightly floured, deep-fried preparation served in dashi, and use it as a base…
Rakantei
Tsuburano Shinjuku Gyoen branch
Food coloring is used to make the top pink and the bottom white. The clams are cut small, about 15g each, and mixed roughly half-and-half with fish…
Slice the blackthroat seaperch into thin fillets, salt them, wrap steamed sea urchin inside, and roll it in a frying pan to give it a seared color…
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