Read the article: Valentine's Day
Valentine's Day
For Valentine's Day, I added purple-black rice to the chocolate mousse to bring in a touch of washoku (Japanese-cuisine) flavor.
For Valentine's Day, I added purple-black rice to the chocolate mousse to bring in a touch of washoku (Japanese-cuisine) flavor.
Uenoikenohata Kaien-tei
How to Make Uni Sasamo-zuke Uni sasamo-zuke uses inexpensive sea urchin that comes into season around August. It's cured for a long time, but the…
Ebi-imo, boat-grilled; grilled bamboo shoot; yuba shinjo, basted and grilled; Koshu-style simmered abalone; La France pear
Ginza Hikari
As an appetizer, the clam and hoshiko layers might be a bit extravagant, but it's a delicious dish. For the king crab, aromatic-grilled with egg-yolk…
Uenoikenohata Kaien-tei
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…
Ginza Hikari
The "Red Soup" for the soup course serves as a substitute for the clear soup. We actually serve it at the restaurant, and it's quite popular — it…
Ginza Hikari
For the simmered course, the beef kaburi (cheek cut) rolled with spring daikon: sear the beef kaburi in a frying pan, then cook it in a pressure…
Ginza Hikari
For the grilled course, the roast duck (aigamo) chive roll: clean the duck, score the fat, sear it once in a frying pan, sandwich it with vegetable…
Ginza Hikari
For the deep-fried course, choose large icefish (shirauo), stretch the raw flesh thin, coat it with cherry blossoms, and deep-fry.
Shiki Yuzen Edo
For the beltfish and asparagus roll, deep-fried: boil the asparagus and let it soak in kombu dashi. Fillet the beltfish into three pieces, season it…
Shiki Yuzen Edo
For the cherry-pink simmered octopus: after boiling the octopus in bancha tea, simmer it in sake at roughly a 6:1 ratio. Boil the sea bream roe, then…
Shiki Yuzen Edo
For the Spanish mackerel hakata-age: layer Spanish mackerel and pressed tofu alternately in a pressing mold and press them together. Wrap a band of…
Shiki Yuzen Edo
For the fat greenling yawata-yaki, rinse the fat greenling, score the bones with fine honekiri cuts, marinate it in a san-do-wari - an equal-parts…
Shiki Yuzen Edo
For the hamaguri shinjo, boil the clams and set aside some of the meat, cut small. Take raw clam meat, add a little grated yamato-imo (a variety of…
Shiki Yuzen Edo
For the conger eel roll: wrap the tender-simmered conger eel in a thin sheet of egg tofu, rolling it tightly in a bamboo mat lined with cotton cloth…
Chiba - Hotel Ichinomiya Seaside Otsuka
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…
Shiki Yuzen Edo
For the koji-grilled trout: rinse the cherry salmon, fillet it into three pieces, season it lightly with salt, marinate it in a three-way equal…
Shiki Yuzen Edo
The batter for the egg-yolk-battered icefish is made by pressing the yolk of a hard-boiled egg through a fine sieve, adding raw egg yolk as well…
Shiki Yuzen Edo
For the appetizer, the sakura-steamed abalone is made by salt-steaming abalone, dressing it with a sweetened, egg-enriched miso in place of wasabi…
Kaiseki Kameyama
For the grilled course, the fond de veau is made by searing veal bones and trim scraps, then simmering them from cold water for about 10 hours to…
Kaiseki Kameyama
For the fried course, the crisp-fried dish uses spiny lobster since this is for an exhibition, but what I'd really recommend is firefly squid…
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