The New Okura, Yokohama
Toru Kato
The last course is the fried dish. For the hagi-style shinjo wrapped around a soft-poached egg, deep-fried, we combine Japanese mountain yam with…
Ome, Kanpo no Yado Ome
For the dessert (mizumono) course, the mango is from Miyazaki.
For the sashimi course, isaki carries more fat at this time of year, so unless it is thoroughly chilled, the skin can come away while it is being…
Takashi Okada
This is the rice course. Hio rice is a dish I devised wondering what I could make using ayu fish sauce, said to be free of off-flavors and good at…
Kitafuku Ginza store
Keitaro Suzuki
This is a simmered dish. For the king crab with young bamboo shoots, the bamboo shoots are simmered so that they soak up the flavor of the king crab.
Kitafuku Ginza store
Keitaro Suzuki
This is a small palate-refresher course, horsehair crab pressed sushi wrapped in cherry leaf. The body meat of the horsehair crab used in the sashimi…
Ajikobo Suisen
This is a soymilk-based soup course. The asari-clam shinjo that serves as the soup's centerpiece looked a little plain on its own, so I wrapped it in…
Akasaka Shozan
This is the soup course. Ukeiri tofu is an original dish of the Mito domain; the fish used can be anything -- sea bream, flounder, or otherwise. As…
This is starter three (Kaminoseki, Shimonoseki). We use conger eel caught near Itsukushima Shrine.
Omiya, Isenishiki
This is the grilled course. The spiny lobster grilled with karasumi is made by sandwiching the lobster between slices of karasumi and grilling it…
Hideo Kase
This is a simmered assortment. For the conger eel azuma-maki, we wrap dried gourd strips around the conger eel about twice, tuck the ends in with…
Hideo Kase
The sashimi course is seared-skin pufferfish, yakishimo-zukuri style. Thick-cut pufferfish has a good bite and fine flavor, so we slice it…
This is a clear-soup course. For the pike conger and its roe, autumn nut shinjo, fish-paste dumplings, hamo with good fat from early autumn is made…
This is the clear-soup course. For the tilefish stuffed with nuts, the tilefish is filleted into three pieces, cut into a block, lightly salted, then…
Yoshiharu Kasai
The pickle course is mizunasu (a mild eggplant variety) mixed pickle. Preparing it in an old-pickle style with myoga, shiso, and new ginger makes it…
Yoshiharu Kasai
The course served near the meal's end, often vinegared or dressed dishes, is hairy crab with egg-yolk miso. In summer, hairy crab really does win out…
Japanese Chef Kyoyukai
This is the simmered course. For the hamo nanban-style simmer, the hamo is rolled with green onion, then wrapped in a bamboo sheath, deep-fried, and…
Honke Kamata Chefs Association
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
After trying various ways to enjoy kue grouper, we found that frying it was delicious, so we are presenting it here as a reference entry. It is…
Yanagibashi Kameseirou
For thin-steamed softshell turtle, we rehydrate the turtle in mineral water and boiled-off sake for about 1 hour. In the past this took around 2…
Uenoikenohata Kaien-tei
The 'amo' in amo oysters is court jargon meaning 'mochi.' Since this was for New Year's, I thought a mochi dish belonged somewhere on the menu, so I…
The clear-soup course is clear-broth style, with snow crab shinjo wrapped in cabbage. The crab shinjo is finished soft, with crab miso mixed in…
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