May
Ginza Kasuga
Deep-fried new potatoes with mustard sauce: the new potatoes are peeled and simmered until seasoned through, then deep-fried plain. Young shoots of…
Ginza Kasuga
For the beltfish wrapped in myoga and grilled, the beltfish is filleted into three pieces, checked for small bones, and the underside of the flesh is…
Nihonbashi and Nihonbashi Izumoya
These are three kinds of grilled eel: yamabuki-yaki, potato salad style, and katsu sandwich style. For the eel yamabuki-yaki, a soft, bain-marie-set…
Ise-sada Main Store
This is the grilled course: unagi ippen-jōyu. Plain-grilled eel without sauce gives the impression that the aroma of the sake used comes forward…
Shibaura Kaiseki "Peony"
The soup course is pheasant clear soup. They say that when pheasant is properly aged, eighteen kinds of amino acids develop in it, of which nine are…
This is the simmered assortment. For the abalone simmered tender, I prepare the abalone as usual and slowly reconstitute it in sake and water to make…
The grilled course is Ise lobster grilled Daitokuji-style. I split the Ise lobster in a pear-split cut, and at the end pour over Daitokuji natto, a…
For the simmered course's sea bream roe kombu roll, the sea bream roe is simmered with ginger and soy sauce and well broken apart, then laid on gauze…
For the grilled dish, fat greenling with kinome, the fat greenling is skewered, and thoroughly heated oil is poured over the skin side four or five…
For the winter melon naruto-maki, the winter melon is scored in a bamboo-blind style and rolled into a naruto spiral with wakame and a shinjo…
The soup course is bamboo shoot and yuba shinjo. The bamboo shoot is simmered in something closer to an all-purpose seasoned dashi than a plain…
Ise-sada Main Store
My restaurant is an eel specialty shop, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd like…
Serves 1 · ¥1,000
Cook time 30 min
Japanese Cuisine Yoshimura
Aomori, Apple Palace Aomori
This is a simmered dish, an arrangement of the Aomori local dishes known as "kayu-no-shiru, inari sushi, and jūne-mochi." This is a simmered dish…
Serves 1 · ¥820
Cook time 2 hr
Kagurazaka Uo Takumisen
This is the nimono, a simmered dish. The noppei-style steamed winter melon is cooked almost entirely in a steamer: I blanch it there, simmer it in…
Kanda - Hitachi Building Systems Kanda Club
This is the vinegared dish, kinuta-maki. As mentioned earlier with the five-color theme, here it is rolled with seven colors instead.
Kagurazaka Uo Takumisen
This is the vinegared course. For the hamo (pike conger) and shiro-uri kaminari-boshi with mizore-ae dressing, I rinse the hamo in water, remove the…
Mitsuhama Shotokan
For the sashimi course, I used a hollowed Japanese summer citrus as the serving vessel. Rather than laying the sashimi straight onto the citrus, I…
Kannai Japanese Cuisine Kukai
This is a mixed simmered assortment. For the honmasu trout wrapped and simmered in spring cabbage: gather the trout off-cuts and wrap them in…
Kannai Japanese Cuisine Kukai
The supplementary course meant to encourage the sake is pineapple baked with cream. Spiny lobster, abalone, and the like are placed inside the…
Ise-sada Main Store
For the eggplant yashio-ni, the eggplant is deep-fried, dropped into ice water, and left to absorb a strongly salted happō dashi (all-purpose…
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