The final dish is the simmered assortment (takiawase). For the spring daikon simmered sakura-style, shrimp shinjo and reconstituted dōmyōji rice are…
Hotel Emion Tokyo Bay Japanese Restaurant Kai
This is the clear-soup course. It is our regular clam and lotus-root mochi soup. Lotus root can take on many different textures depending on how it…
Akasaka/Akasaka Hikawa
Masaru Tanaka
Potato isn't used all that much in Japanese cuisine, but if you cut it into fine strips and simply bring dashi to a quick boil and drop them in, it…
Ginza, local, Matsue flavors
This is the clear-soup course. For the shrimp oboro-style, peel raw small-grade kuruma prawn, mince it with the back of the knife, and briefly cook…
Hotel Gajoen Tokyo
This is the warm course, millet manju. Normally it is rehydrated with water until it becomes mochi-like, but this time it is deliberately steamed for…
Kagurazaka Kurosu
This is the clear-soup course. For the uni-capped crab shinjo, chrysanthemum style, raw fish paste is loosened with picked crab meat, tsukune-imo (a…
Mukojima/Chiyoda restaurant
This is a simmered course. For the koji-simmered pork belly, the pork belly is salted whole in the block, wiped of the moisture that beads on the…
Ise-sada Main Store
This is the rice course. A full unagi-jū would be too heavy, so I made a lighter eel rice dish instead. The ginger rice has about thirty percent…
Ise-sada Main Store
This is the grilled course. Paper-grilled butterfish is an old technique, but I included it because there are so many points to watch, such as…
Nihonbashi and Nihonbashi Izumoya
This is the simmered course: pumpkin fondue. Since I'm from Miyagi Prefecture, I shaped the pumpkin into the helmet of Date Masamune, the 'One-Eyed…
Tsukiji Tamura
This is a soup course. The negima tofu congee is based on two things: tofu congee, in which tofu is cut to the size of rice grains, thin kuzu-starch…
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
This is a sakizuke, an appetizer. For the soba-cha yogoshi, the okara is cleaned, then dry-roasted over a hot-water bath; a small amount of…
Rakantei
Prepping carrots Bringing out the color Be careful, because ice water can bring out bitterness and off-flavors. Boil in hot water, then rinse in…
Osaki Nihonkai Umi no Hana
A grilled course. For the summer duck and makomo grill, the makomo shoots are peeled, quartered, and stacked three together. The aigamo duck is…
Yokohama Royal Park Hotel "Japanese Restaurant Shikitei"
This is the grilled course. For the morning-dug bamboo shoot steam-grilled, I use Kyoto's shirako bamboo shoots, a prized pale variety, without…
Hatchobori/Matsuura
A sliced raw-fish (tsukuri) course. Beer cups are used as the serving vessels. The sea bream is filleted into three pieces and kombu-cured. The beef…
Ginza ALLDAY DINING NiKO GINZA
Ryo Inoue
This is spiny lobster steamed with wine. Red wine and cassis are added to give it the pale pink color fitting for an early-spring dish. The pea sauce…
Ginza ALLDAY DINING NiKO GINZA
Ryo Inoue
This is the grilled course. For the warm masago (granular fish-roe-style) jelly, a vegetable gelatin that does not melt below 80°C is set on top of…
Nishi-Shinjuku Hilton Tokyo "Juni Hayate"
This is the deep-fried course. For the maki-ebi (small juvenile kuruma prawn) senbei, the prawn's belly is opened, dusted with potato starch while…
This is the clear-soup course. For the tilefish clear seafood broth, the tilefish is lightly salted, grilled, and placed once into the clear soup…
Toray Industries, Inc. Karuizawayama House
This is the sakizuke, the appetizer course, agedashi yuba. Since ours is a small restaurant, buying a full case of yuba leaves most of it unused, so…
Izu Shoheiso
This is the vinegared-dish course. For the red sea cucumber mizore-gake, after prepping the sea cucumber we give it a quick scald, bring water, dark…
Otsuka Senya
This is the simmered course. The tender-simmered whale meat uses the red meat of the sei whale. Sear it hard in a frying pan until well browned, then…
Ginza Mizuho Securities Ginza Club
This is the vinegared-dish course. The squid stuffed with red taro stem was inspired by a local specialty of Aomori.
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