Tsukiji, Shin-Miura Main Branch
This is the simmered course. For the kombu used in the horse-meat kombu roll, I use ma-kombu, the same kombu used for the soup-course dashi. For the…
Ikebukuro Metropolitan Hotel
"Jinhua Ham Kasumi-Wan" is striking for its spring-like colors. "Cured products like Jinhua ham have a unique, concentrated umami. Of course, since…
Tsukiji, Shin-Miura Main Branch
This is the soup course. For the sea bream in the sea-bream-roe shinjo tree-ring roll, I use the skin and offcuts left over from filleting sashimi…
Kenji Isshiki
This is the appetizer course. For the wasabi flower stalks, since the pungency is essential, they are briefly boiled, then quickly cooled to remove…
For the winter yellowtail bundled-log grill, we wrap sweet-savory sautéed burdock in winter yellowtail and finish it with a basting sauce made with…
Makuhari Hotel The Manhattan Japanese Restaurant Origin
Finally, the fried course. Since today is an exhibition, we wove the basket from soba dough and deep-fried it. For the burdock tree-ring deep-fry…
Next, the vinegared dish is salmon nanban-zuke with red vinegar. Nanban-zuke is usually made with white fish or blue-backed fish, but using salmon —…
Okunitama Shrine Wedding Hall
The soup course is autumn mackerel matsumae-style. The mackerel is filleted, checked for bones, and salted. The bones and trimmings are salted and…
Okunitama Shrine Wedding Hall
First, the opening dish is shira-ae. The persimmon is peeled and cut into thin batons, matched in length and thickness to the stalks of napa cabbage…
The rice dish is chestnut rice. The chestnuts are neatly peeled, dusted with sugar equal to about 20% of their weight, vacuum-sealed, and frozen…
Chiba - The Inn of Filled Hearts Yoshiyume
The crab hōsho-maki is made by steaming king crab, removing the meat and picking out the shell fragments, wrapping it in daikon to resemble folded…
Yoshiharu Kasai
This is the last course, the vinegared dish. The mackerel is cured, then kombu-cured to add the aroma of kombu. The kabocha squash is cut into small…
Mukojima/Chiyoda restaurant
For the sansho berry (mi-zansho) udon, we set aside sansho berries that come into season in June, and use the water they were boiled in to make udon…
JX Group Roppongi Club
The soup course is a fried okoze soup. I deep-fry the okoze, pass it through dashi to remove excess oil, quickly let it soak up the seasoning, and…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
The soup course is a kabocha squash and pekorosu pureed soup. Pekorosu are small pearl onions. I slice the pearl onions and saute them in a dry…
As for the sea bass daigo-yaki with tomato: the sea bass is basted and grilled with something like a sake-and-salt basting liquid with pepper added…
For the spring-season sea bream cured with cherry-leaf aroma, salt-pickled cherry leaves are lightly rinsed in water to draw out some of the salt…
Ginza Kasuga
Deep-fried new potatoes with mustard sauce: the new potatoes are peeled and simmered until seasoned through, then deep-fried plain. Young shoots of…
Ginza Kasuga
For the beltfish wrapped in myoga and grilled, the beltfish is filleted into three pieces, checked for small bones, and the underside of the flesh is…
Nihonbashi and Nihonbashi Izumoya
These are three kinds of grilled eel: yamabuki-yaki, potato salad style, and katsu sandwich style. For the eel yamabuki-yaki, a soft, bain-marie-set…
The vinegared dish is matsuba crab and mountain yam itomaki. A little lemon juice is added to the vinegar used to rinse the crab. The mountain yam is…
Tsuburano Shinjuku Gyoen branch
Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…
Omiya Fish Master
Wheel-shaped wheat gluten yuzen tofu: first, the wheel-shaped wheat gluten is simmered to bring out good flavor. Then, 50g of surimi is added to one…
Toray Industries, Inc. Karuizawayama House
For the tiger fugu milt manju, ginkgo nuts pressed through a fine sieve are combined with fish paste and fresh cream, then used to wrap and roll…
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