Read the article: Ise Lobster Shinjo
Ise Lobster Shinjo
The warm-dish course, Ise lobster shinjo, is made by flaking Ise lobster that has been boiled once and folding it into a mixture shaped like hanpen…
The warm-dish course, Ise lobster shinjo, is made by flaking Ise lobster that has been boiled once and folding it into a mixture shaped like hanpen…
Odawara SAKANA CUISINE RYŌ
Remove the rock oysters from their shells, work them gently with grated daikon, rinse them well in water, and blanch them. Once the initial heat has…
The soup course is edamame tofu inro. After setting it in a rectangular setting mold, cutting the tofu into thin slices with a knife is quite…
Last is the additional course. This one takes its cue from Chinese cooking. I've turned a round eggplant into a bowl. For the shark fin, I finish it…
The clear-soup course is sea bream simmered to a plump, glossy finish, with red-and-white mochi. I suppose you could call this a fairly standard…
For the substitute bowl course (kawaribachi), the papaya bowl needs alignment marks so the lid closes properly every time. When we serve it, we have…
Kansai Chefs Association
As done here, you can use finely shredded egg crepe with sea urchin mixed in, or a grilled sheet of sea urchin works just as well. For the softshell…
Kansai Chefs Association
To about 2.7 liters of water — 1 shō 5 gō — add 1 kg of well-cleaned chicken carcasses and about 20 g of kombu, and simmer gently until reduced to…
The soup course is buckwheat groats wrapped in yuba. The buckwheat groats are well rehydrated and gently formed into a small ball with hanpen…
The core of napa cabbage is sliced thin and used to wrap the scallop adductor muscle, deliberately pairing "white" with "white." It is finished with…
Itako Japanese Cuisine Yamauchi
Itako Japanese Cuisine Yamauchi
Ginza Kappo Risen
For eel simmered with sansho pepper: cut the eel into rounds and grill it plain, without sauce, then remove the center bone. Line a pot with kelp…
Ginza Kappo Risen
For Fushimi tofu: place thick deep-fried tofu in lukewarm water with baking soda dissolved in it, and rub it by hand until the surface turns smooth…
Ginza Kappo Risen
Otemachi Tokyo Kaikan
The Kuroge Wagyu ("Wao") we used for the grilled course is a cut that's very well regarded by our guests.
The grilled course here is skate Saikyo-yaki. The guest we served this to was from the Tohoku region, where skate is called kasube — written there…
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