Rika Ogasawara
For the seared Shinshu Daio Iwana char soup: Shinshu Daio Iwana was developed as a white-fleshed counterpart to the red-fleshed Shinshu salmon. It's…
¥160
Cook time 1 hr
For the softshell turtle in kuzu tofu, chakin-style, we placed softshell turtle inside kuzu tofu made with kuzu, a Japanese herb, and gathered it…
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
This is a simmered assortment. For the ebi-imo (a shrimp-shaped taro), I peel it thickly and simmer it directly, without pre-boiling, in a mixture of…
¥570
Cook time 30 min
Kawasaki Japanese Cuisine Isawa
Tortoiseshell-cut aigamo (crossbred duck) is usually made with chicken, but this time I use aigamo for its distinctive aroma and umami, lending it a…
Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori
All of the ingredients are sourced from Iwaki. The sea bream and burdock root roll is a well-matched pairing — sea bream at this time of year is rich…
¥345
Cook time 30 min
Toranomon Hills Lucy's
This is the sashimi course. At the restaurant, we sometimes show guests the fish before it is prepared. In June, white-fleshed fish are the mainstay…
¥810
Cook time 2 hr
Tokyo Airport Restaurant
This is a nimono-wan, a simmered soup bowl. For the shirako daifuku mochi, the shirako is steamed with sake and salt until soft, and glutinous rice…
Serves 5 · ¥1,000
Cook time 2 hr
Seishin Cooking School
This is the rice course. For the soba sushi, I think it is best to cut the soba noodles short before boiling them, to make them easier to eat. For…
¥470
Cook time 1 hr
Yokohama Royal Park Hotel "Japanese Restaurant Shikitei"
¥480
Cook time 1 hr
Ginza 1864
This is small dish (3). Boil the kuruma prawn, cure it in kombu from the day before, and brush sushi vinegar over the top. I learned this method some…
Atami Ginsharizawa
This is a tasting comparison of loach preparations. For the loach kabayaki, butterfly the loach open from the belly without removing the backbone…
Omiya Fish Master
▽ Pour hot water over a small amount of rice left in the rice bowl beforehand, to make hot-water-soaked rice. For the roasted rice, wash the rice…
Omiya Fish Master
Now for the explanation of the meal course. First, the sashimi course. For the adjusted vinegar, I make a two-part vinegar with seven parts rice…
Hakone Yumoto Senkei
These are the deep-fried dishes. Burdock Tazuna-Age: scallop is worked into a fine paste and stuffed into the burdock, then twisted and deep-fried in…
Tsuburano Shinjuku Gyoen branch
For the appetizer's eggshell jelly in a bird's nest, we hollow out an eggshell, soak it, and boil it to guard against food poisoning. It is served…
Makuhari Hotel The Manhattan Japanese Restaurant Origin
This is the palate-bridging course. We made it a somen dish in fukusa-style dashi (a softly egg-thickened broth). The two colors of somen are matcha…
Akasaka/Akasaka Hikawa
Masaru Tanaka
For the winter turnip flat-noodle dish, I wanted to use funa-konbu, a softened, seasoned kombu, so I shaped it to draw out umami together with turnip…
Otemachi Tokyo Kaikan Mitsubishi Club
Toru Sugai
This is the hachizakana course (a side dish accompanying the grilled course). My master taught me to always include something sweet, something…
Yaesu Kappo Yamanto
This is the grilled course. In keeping with the dish's name, I arranged a snow scene on the plate. For the wagyu grilled with charred soy sauce, Hida…
White Inn Takasaki, Takasaki
This is the clear-soup course. Joshu free-range chicken, a Gunma breed, is used, and the stock is made from chicken bones and chicken feet (momiji)…
Yonemura
This is the vinegared course. The young chicken tenderloin is tossed with the crab from the appetizer course and topped with shiro-zu dressing…
Yonemura
This is the sashimi course. Scallops cured between sheets of kombu are sliced in front of the guest and portioned onto small plates. The sliced…
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