Read the article: Salmon Carpaccio-Style
Salmon Carpaccio-Style
Raw salmon reads as 'fishy' to our female guests and isn't well liked, so I use smoked salmon instead. Adding a seared mark gives it a toasted aroma…
Fall
Raw salmon reads as 'fishy' to our female guests and isn't well liked, so I use smoked salmon instead. Adding a seared mark gives it a toasted aroma…
For the miso used in the conger eel and shrimp saikyo-yaki, at my restaurant I mix in about half as much inaka miso (country-style miso) with the…
Karuizawa Present Resort Karuizawa
Takeharu Kadowaki
For the soup course, since there was a time when millet and buckwheat were the staple foods in Shinshu, I made a softshell turtle (suppon) and millet…
Nihonbashi - Tokyo Kaikan Mitsukoshi Co., Ltd. Nihonbashi Sales Office
Sumio Udagawa
Orange chrysanthemum confection came from wanting to make chrysanthemum, the flower that represents this season, so I tried my hand at a…
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
For the clear-soup course, I finely minced mountain yam and stirred it into a lightly kuzu-thickened soup broth, styling it after the first frost.
The fried dish is monkfish spring roll. Monkfish (anko) is famous in Ibaraki. When people think of monkfish, they usually think of it eaten as hot…
At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…
For the soup course's foxtail millet dumpling, if you soak the millet in water overnight, then steam it for four to five hours and knead it, it…
Itako Japanese Cuisine Yamauchi
●Ise Lobster Shinjo: the Ise lobster is steamed with sake and the top flesh is separated and reserved. Shiba shrimp is worked into surimi and…
Ginza Kappo Risen
The grilled course's sesame tofu in a yuzu shell, Rikyū-style, is made by placing sesame tofu inside a hollowed-out yuzu shell, combining hatchō…
Ginza Kappo Risen
Otemachi Tokyo Kaikan
For the simmered dish's zenmai hiryozu, I take a single stalk of zenmai simmered in the usual way, round it into a core, form it into a…
For the appetizer course, oil-steamed Pacific saury: by October the saury's fat content drops and the flesh turns dry, so I steam it in oil to make…
Ginza Fukuju (Michelin two stars, Japan 2026)
Katsuhiro Onodera
For the appetizer's hakata-style uni-grilled shiitake — hakata being a pressed, layered preparation named for the striped Hakata-ori obi fabric — the…
The soup course uses a method a little different from the usual clear seafood broth style — hence 'a twist on clear seafood broth.' This time we use…
Akasaka/Akasaka Hikawa
Masaru Tanaka
The pie-wrapped deep-fry has butter worked into it as well; pastry pairs beautifully with oil-based dishes. The crab white sauce is a silver-colored…
For the grilled course's butterfish and uni kenchin-style grill, I always add a bit of tofu to the egg kenchin base — I think it gives a better…
For the Pacific saury yoro-style tsumire, a fish dumpling in the style linked to the Yoro legend and mixed with grated mountain yam, I mince the…
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