January
First, among the three sakizuke dishes — the appetizer course — the sprouted baby potatoes pickled in sweet vinegar are a standard item, but because…
Japanese Restaurant Jigi
Seven or eight years ago, I brought to life a recipe by Ms. Taniguchi, and it sold extremely well. Seeing that sparked my interest in yakuzen. Since…
Serves 1 · ¥530
Cook time 35 min
Kawasaki Japanese Cuisine Isawa
Guests enjoy seasonal yellowtail, with just the right amount of fat, as "tsuyu-shabu," shabu-shabu cooked in a seasoned broth rather than plain hot…
Serves 1 · ¥380
Cook time 30 min
Japanese Restaurant Jigi
This is an application of yakuzen within Japanese cuisine. This is the clear-soup course. The Champignon Surinagashi — a ground, strained purée-style…
Serves 1 · ¥940
Cook time 40 min
Kutsukake Stay Nakakarui
For the Tōyama-style hunter's hot pot tōji-soba, I used bear loin, whose meat is comparatively tender. Following the principle of dosan-dohō —…
Serves 4 · ¥1,186
Cook time 1 hr
Tsukiji "Tsukiji Tamura"
Rice porridge has been served at the end of our course meals since the beginning. By washing the ri…
Serves 1 · ¥300
Cook time 10 min
Tsukiji "Tsukiji Tamura"
In the past, our restaurant served a clear-soup course with large pieces of softshell turtle, but since some guests found the appearance off-putting…
Serves 5 · ¥3,500
Cook time 4 hr
Shibuya Japanese Restaurant Aogaki
From our use of the winter ingredient yellowtail, this is a simmered dish. I think it's common to enjoy yellowtail for the umami of its fat, but the…
Serves 1 · ¥1,200
Cook time 1 hr
Mita Japanese Restaurant Seizan (Michelin two stars, Japan 2026)
Haruhiko Yamamoto
This is the white tilefish and turnip surinagashi. This time we've plated it uniformly in tableware by Yasunaga, but at the restaurant it is more…
Yokohama Torinosu Bashamichi store
Toso-zakana (a New Year's spiced-sake accompaniment), part one. Otoso cuisine refers to the three mitsu-zakana, or auspicious dishes: herring roe…
Toray Industries, Inc. Karuizawayama House
For the house-made grilled bottarga: it is steeped for four hours in a mixture of one shō (about 1.8 liters) of shochu with one gō (about 180 ml) of…
Tsukiji "Tsukiji Tamura"
Encountering Yushima daikon from Kumamoto Prefecture was what led me to think about how best to make the most of a daikon so juicy and sweet it's…
Serves 1 · ¥150
Cook time 3 hr
Tsuburano Shinjuku Gyoen branch
This is the soup-bowl presentation course: yuzu cup with molded cod milt. Using the same method as for making a yuzu carved in a woven-hat pattern, I…
Serves 1 · ¥420
Cook time 1 hr
Hitotsubashi Josui Hall "Hashihantei"
The rice course is ginkgo-nut rice. Salt alone is enough seasoning, since it lets the ingredient's own flavor come through fully. And when I thought…
Serves 4 · ¥1,200
Cook time 1 hr
Nihonbashi Oikawa
Tomoomi Oikawa
This is freshly hand-cut cha-soba, made with particular care for both matcha and buckwheat flour. It's a dish enjoyed with a fragrant dashi made by…
Serves 1 · ¥600
Cook time 30 min
Asakusa Teahouse Ichimatsu
Yoshimichi Hirai
Taking aroma as the theme, I focus here on 'the scent of shijimi clams and first-extraction dashi.' Rather than the bold, hit-you-in-the-face aromas…
Serves 1 · ¥500
Cook time 3 hr
Japanese Cuisine Yoshimura
This is the yaki-hassun — a grilled hassun assortment, written with celebratory kanji. For the Winter Moroko, Simmered and Marinated, I use moroko (a…
Kawasaki Japanese Cuisine Isawa
This is the savory platter course. The plum-flavored rolled egg is made by mixing plum flesh into the egg-roll batter and rolling it up. The…
Mita Japanese Restaurant Seizan (Michelin two stars, Japan 2026)
Haruhiko Yamamoto
We serve the steamed sushi with fugu milt as an o-shinogi - a small dish meant to line the stomach of guests who are drinking sake, so they don't get…
Japanese Cuisine Yoshimura
For the traditional version, the fugu is arranged in a chrysanthemum-ball shape. For the modern version, we quickly sear the skin and slice it thin…
Tsuburano Shinjuku Gyoen branch
Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori
For the appetizer, I used yuzu sent to us in large quantities from our affiliated kappō ryokan in Fukushima; since it would be a waste to use only…
Obune
Kazuki Takagi
Found in a renowned lake, the Doman mud crab is said to be a phantom crab; its official name is the serrated mud crab. It's characterized by firm…
This is an introduction of a dish paired with the white wine produced in Yamanashi Prefecture, where my own workplace is located. This is a…
Serves 1 · ¥250
Cook time 30 min
Showing 24 of 754
