Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
As for the tomezakana course: so that I can serve a variety of different things, rather than writing 'vinegared dish,' I make a point of writing…
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…
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
The shinzakana course, an extra dish offered partway through the meal, is where we played around a bit — tried a lot of things, took on a bit of a…
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
For the simmered assortment, the baby octopus simmered with dainagon beans was made by simmering baby octopus and dainagon adzuki beans the same way…
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
For the soup course, the avocado ripple-pattern tofu (sazanami-dōfu) is made by peeling and slicing avocado, soaking it in trehalose solution for…
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
Appetizer 3 has a bit more of an hors d'oeuvre feel, styled to evoke Hinamatsuri (the Doll's Festival). The cherry-blossom icefish sushi has sushi…
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
For the sashimi, we staged a theme around Kyokusui no En — the 'winding water banquet,' a Heian-era poetry party where wine cups floated down a…
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.
Cooking Institute Aoyama Club
How to Make Oki no Matsushima (Pine-Clad Island Offshore) This dish is styled after a pine-covered island out at sea. Because it isn't especially…
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
For appetizer 1, the wasabi chips are made by slicing wasabi, working it with baking soda, passing it through hot water and rinsing it in cold water…
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
Chimaki sushi is served from the latter half of April onward, with an eye toward the Tango no Sekku festival (Boys' Day, May 5). We make it small so…
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
As for the sea bream milt tofu: sea bream milt is delicious and carries a real sense of the season, and ideally we would like guests to enjoy it…
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
Ark shell, cockle, and rape blossom teppai is a dish dressed in vinegar-miso; it normally uses scallions, but here we used rape blossoms instead.
For the two-style mochi roll, we made the mochi portion — which normally wraps around red bean paste in this confection — from potato and egg yolk…
Daikon sorbet takes its cue from turnip sherbet, balancing the flavors so the daikon's aroma and crisp texture remain while adding sweetness. Since…
Cooking Institute Aoyama Club
Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…
For the Spring Festival dish, two kinds of pudding each have green peas and tapioca poured over the top to form two layers; they are shaped into…
Cooking Institute Aoyama Club
Based on the concept of "making all our products by hand," we will be presenting the series "The work we want to share." We will carefully explain…
For the appetizer, the splendid alfonsino grilled with sansho leaf buds is prepared by cleaning the fish as usual, filleting it into fillets, salting…
The soup course is sakura shinjo. Raw fish flesh is thinned with kombu dashi, grated yamato-imo (a sticky mountain yam) is added, and desalted cherry…
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…
For the simmered course's tender-simmered beef cheek, the beef cheek is softened and rehydrated using a pressure cooker. The seasoning base is…
For the grilled course's phyllo-wrapped bake, pate filo is something like the wrapper used for Middle Eastern spring rolls. It comes in thin sheets…
Kanda Myojin Shrine Choseiden
For the grilled course's miso-marinated tilefish kenchin-maki, three kinds of tofu-and-vegetable filling were each wrapped in tilefish. The first:…
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