Hattori Nutrition College
This is a grilled dish. For the pike conger with Saikyo-miso yuan marinade (a soy-mirin-citrus marinade) on cedar plank, I make the marinade base…
Ome, Kanpo no Yado Ome
For the hamo somen in the soup course, the hamo is washed, opened, bone-scored, skinned, then run through a food processor into a mince. It is…
Japanese Cuisine Yoshimura
For the additional hearty course, shamo-rock chicken torisuki, we use Otome no Namida (a very sweet cherry tomato variety). It was used with a…
Takashi Okada
This is the soup course. Once fugu season arrives, fugu skin inevitably ends up left over. Wondering if there was some way to use it, I tried…
Takashi Okada
This is the opening dish. I combined salted sea urchin with processed sea urchin paste on a soy milk base, rehydrated green peas pressed through a…
Asakusa Teahouse Ichimatsu
Yoshimichi Hirai
The simmered assortment course is Ise lobster gusoku-ni with sesame miso. I made a base of sesame miso, light-colored soy sauce, and mirin, thinned…
Akasaka Shozan
This is the grilled course. For the Hitachi beef, miso-pepper grilled, I used pepper based on the Edo-period custom of eating pepper rice in winter…
Akasaka Shozan
For the river snail in nuta dressing served as the first hassun course, I paired the nuta dressing with river snail, drawing on the Edo-period custom…
Tsukiji Fish Market Seafood
This is the grilled course. For the spring sea bream grilled with iriwata, I fillet the tai into three pieces, skewer it, and pour over the finished…
This is starter two (Aio). Aio Bay was the first place in Japan to begin kuruma prawn aquaculture. As always, we simmer it in sake. Anno sweet potato…
Shibaura Kaiseki "Peony"
Omiya, Isenishiki
This is the simmered assortment course. The Shōgoin turnip was simmered until infused with a dashi made by grilling tai bones. This time the turnip…
This is the vinegared course. Steaming the scallop at around 70°C gives it a texture as tender as if it were smoked. The local clam is steamed over…
This is the soup course. For the crab and yam temari dumpling, I used snow crab. The yam batter inside was made a little fluffier than a soft…
This is an appetizer course. For the mantis shrimp peacock, the mantis shrimp is boiled in salted sake, then shelled, and rolled up with thin egg…
For the clear-soup course, I used hamo, a summer standard. The skin of hamo is tough, so the key is to first soften the skin with a torch or direct…
Koishikawa, Hitachi Ltd. Hakusankaku
This is the soup course. For the oil-seared preparation, I used flathead. Its skin has a somewhat pronounced character, so I poured hot oil over it…
Sendai Unagi Taketei Main Branch
For the rice course, I made a luxurious dish using three toppings: eel, sea urchin, and salmon roe.
Mitsuhama Shotokan
This is an assorted simmered course. Here I used Japanese rockfish for the deep-fried, simmered bamboo shoot, but golden eye snapper would work just…
Toranomon Hills Lucy's
This is the fried course. For the turban shell fried with new tea: powdered shincha and strained hard-boiled egg yolk are thinned using only raw egg…
Kagurazaka Marutomi (Michelin Guide selected, Japan 2026)
Kenichi Onodera
This is the simmered course. The cut beside the fillet is a rare portion, separated from the fat and sinew by a single membrane, which becomes…
Hitotsubashi Josui Hall "Hashihantei"
This is the fugu and sanbōkan-citrus mushi from the middle-course plate. Pufferfish is mixed with its milt, then finished by pouring over a savory…
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