Spring
Chiba - Hotel Ichinomiya Seaside Otsuka
The vinegared course's Ise lobster sakura ogawa-jime is meant to be enjoyed with a refreshing dressing made by thinning pickled plum flesh with…
Chiba - Hotel Ichinomiya Seaside Otsuka
Nanaka, in the appetizer course, is a bell pepper (paprika) from the Anisu Farm brand, grown in Kimitsu.
Odawara SAKANA CUISINE RYŌ
The makomo-take (wild rice stem) used in the deep-fried course's Chinese-style makomo-take is imported from a pesticide-free farm in Taiwan.
Jellyfish cut into fine strips and marinated in sweet vinegar is sandwiched between pieces of Kamo eggplant (a round Kyoto heirloom eggplant) and set…
Shiki Yuzen Edo
For the cherry-pink simmered octopus: after boiling the octopus in bancha tea, simmer it in sake at roughly a 6:1 ratio. Boil the sea bream roe, then…
Shiki Yuzen Edo
For the appetizer, the sakura-steamed abalone is made by salt-steaming abalone, dressing it with a sweetened, egg-enriched miso in place of wasabi…
Sea Pomegranate
The asparagus, yuba, and avocado tossed dish is a dish that came about by happy accident. Vegetables only need a day or two in a sweet white miso…
For the simmered course's sea bream roe kombu roll, the sea bream roe is simmered with ginger and soy sauce and well broken apart, then laid on gauze…
For the grilled dish, fat greenling with kinome, the fat greenling is skewered, and thoroughly heated oil is poured over the skin side four or five…
For the winter melon naruto-maki, the winter melon is scored in a bamboo-blind style and rolled into a naruto spiral with wakame and a shinjo…
The soup course is bamboo shoot and yuba shinjo. The bamboo shoot is simmered in something closer to an all-purpose seasoned dashi than a plain…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
Eel hot pot is usually made Yanagawa-style, but a plain, mild version simmered close to a clear softshell-turtle broth is delicious too, so for the…
For the soup course's mitarashi tofu, I gave it this name because I made it bite-sized for easy eating. To get a neat, round shape, it's important to…
Rakantei
For the simmered course's spring daikon and lotus-root mochi simmered with shirozake: this time I used sake lees to let it soak in the seasoning…
The soup course is finished mizore-style. Remove the clam from its shell, sake-sauté it, mince the innards together with it, and combine with dashi…
Ise-sada Main Store
My restaurant is an eel specialty shop, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd like…
Serves 1 · ¥1,000
Cook time 30 min
Awaji Kamenoi Hotel Awaji Island
This is one of our creative dishes using bamboo shoots, and this one is a warm dish. We wanted to let guests enjoy a variety of flavors by…
Serves 1 · ¥650
Cook time 2 days
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
For the grilled dish, the new bamboo shoot baked in a salt crust can be made with raw bamboo shoot, but we first parboil it in rice bran water before…
Chiba - Hotel Ichinomiya Seaside Otsuka
For the grilled course's halfbeak sanshoku bonbori, a three-colored lantern-shaped fish-floss garnish, the halfbeak is filleted into three pieces…
Gotanda, Gosaku
The raw konnyaku is in a soft state — reduce the lime any further and it won't set.
For the appetizer, I consciously incorporate seasonal ingredients that evoke that time of year. Atop the three-colored mold of wild mountain…
Ebi-imo, boat-grilled; grilled bamboo shoot; yuba shinjo, basted and grilled; Koshu-style simmered abalone; La France pear
Shiki Yuzen Edo
For the beltfish and asparagus roll, deep-fried: boil the asparagus and let it soak in kombu dashi. Fillet the beltfish into three pieces, season it…
Showing 24 of 492
