Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
With furofuki daikon, you eat the daikon together with quail miso, but I finish the daikon itself lightly while grinding the quail miso firmly so its…
I think it's best to serve the sunomono course's vinegar-marinated grilled oysters with spring greens while still gently warm. It's enjoyed together…
Tokyo Airport Restaurant
How to Make Walnut-Shaped Nagaimo For walnut-shaped nagaimo, cut the Japanese mountain yam into 3 cm lengths, score the skin side with 4 to 5 knife…
The shrimp shinjo meshi-mushi manju in the soup bowl course: using a meat mallet to pound the shrimp saves time and effort. Then grinding that shrimp…
Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori
As for the deep-fried whiting yawata-maki in the fried course, whiting good enough to serve even as sashimi comes in cheaply and in large quantities…
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…
The simmered sea bream and turnip is a fairly common preparation, but this time I combined sea bream and turnip together. I wrap sea bream around a…
The assorted simmered dish is a menu conceived around the image of the Seven Lucky Gods. Since it's New Year's, I added a playful touch by decorating…
The grilled twin-layered pike conger dish comes from an idea I had: when you bone-cut pike conger that has rested two to three days, scrap meat…
For the fried course, the amanaga pepper is split lengthwise, seeded, deep-fried plain, and rolled inside. The immature myoga flower buds had their…
The grilled course's loach, wrapped around burdock the way you would wrap eel, calls for boiling new-season burdock until soft, to balance the loach…
For the okra karakusa-dofu, simmer iwatake (rock tripe lichen) until soft and absorbent, then wring it out firmly — the tip will curl up into a…
The molokheiya and icefish jelly is made by white-simmering the icefish in sake, water, and a touch of alum so it does not fall apart, then setting…
For the softshell turtle miso, what I really wanted to use instead of long green onion was Kujukuri's "umikko-negi" (literally "child-of-the-sea"…
Fresh Jellyfish Set in Jelly Gelatin powder: 8g Powdered agar: 3g Fresh jellyfish: 50g Bonito dashi, using chicken stock: 300cc Vinegar: 60cc Mirin:…
This time I thought up winter-oriented desserts with a free approach. December inevitably brings a strong Christmas image to mind, but since this is…
The New Okura, Yokohama
Toru Kato
The simmered course is simmered tuna throat meat. This throat meat can only be taken as a single piece from an entire tuna, so it rarely appears on…
For the steamed course's abalone jinda-mushi with kumquat, I think the bitterness of the abalone and the kumquat go well together. However, this time…
This grilled-dish course is themed around autumn, so I kept color and umami in mind. At our restaurant, we tend to serve grilled dishes in a fairly…
The creative dish Asuka udon was devised playfully, out of a wish to include one noodle-based dish. A milk hot pot would normally include chicken…
The autumn-run salmon used in the warm dish has a surprisingly strong fishy smell, but if you salt it, sprinkle it with sake, let it sit for about 15…
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