Spring
Kagurazaka Shimakin
As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…
Serves 2 · ¥150
Cook time 20 min
For the simmered course's tender-simmered beef cheek, the beef cheek is softened and rehydrated using a pressure cooker. The seasoning base is…
Kanda Myojin Shrine Choseiden
For the jidori nikogori, jidori chicken broth is set into an aspic, poured into quail eggshells, and set together with shark fin, steamed sea urchin…
For the simmered dish, sakura-fu and Japanese parsley yuba-wrapped roll: normally "sakura-fu" brings to mind wheat gluten shaped like cherry…
Shiki Yuzen Edo
For the Spanish mackerel hakata-age: layer Spanish mackerel and pressed tofu alternately in a pressing mold and press them together. Wrap a band of…
Kaiseki Kameyama
For the simmered course, shishi daikon is normally made as a sweet-and-savory simmered dish of wild boar and daikon, but in the Chichibu region it…
Sea Pomegranate
For the vinegared course, the noresore, translucent baby conger eel, is washed thoroughly in a seawater-strength salt brine, and served in a mild…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
The shirozake-su (sweet sake-based vinegar dressing) for the appetizer is made by pressing tofu and passing it through a fine sieve, sweetening it…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
The starter soup follows the same idea as the warming stone in kaiseki cuisine — a warm dish to ease hunger and make the sake easier to drink. For…
For the vinegared dish, I wanted guests to finish with something light and refreshing, so while it's not meant as a dessert, I made a soy milk set…
This is a takiawase, a simmered assortment, and guests staying at the inn tend to have strong likes and dislikes. So I've kept it a simple simmered…
Hatagaya, Shonaisho
For the simmered course, the kenchin tofu wrapped in yuba is something like a cross between fried fish cake and tofu. Fiddlehead fern prepared…
Hatagaya, Shonaisho
For the shellfish and fish substituting for the raw course, use items that would not otherwise work as sashimi — lightly seared, raw, or…
Mabuchi Shoji Co., Ltd.
For the simmered course's baby octopus simmered sakura-style: I don't simmer the baby octopus until firm — instead I quickly blanch it and let it…
Nihonbashi - Tokyo Kaikan Mitsukoshi Co., Ltd. Nihonbashi Sales Office
Sumio Udagawa
Domyoji sakura-kan is a cherry-pink domyoji jelly topped with a decoration meant to evoke the scent of cherry blossoms and the image of a cherry…
Yugawara Sansuirou
Seiichi Shudo
This is Yugawara, expressed through cuisine. This is the clear-soup course. Since our head office is in Hokkaido, we created a Hokkaido hokke (Atka…
Serves 11 · ¥100
Cook time 1 hr
Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)
The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…
Serves 1 · ¥500
Cook time 1 days
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
For appetizer 2, since the rape blossoms marinated with konoko wanted a bit more aroma, we crowned it with chopped konoko.
For the vinegared dish, the ponzu jelly (ponzu, a citrus-soy sauce) is made by combining equal parts ponzu and dashi with powdered gelatin, letting…
Kanda Myojin Shrine Choseiden
For the fragrant cherry-blossom miso in the simmered assortment, cherry-blossom-infused hot water is worked into a kneaded miso, but when the…
Kanda Myojin Shrine Choseiden
Kanda Myojin Shrine Choseiden
The appetizer course's goma-dofu surinagashi isn't so much something made specially as it is leftover sesame tofu melted into a rich freshwater clam…
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