Japanese Cuisine Yoshimura
Kawasaki Japanese Cuisine Shunsai Nishiya
Masaru Nagano
Now for the simmered course. For the shrimp-shaped taro simmered in an all-purpose seasoned dashi, the taro has been carved into a chrysanthemum…
Kawasaki Japanese Cuisine Shunsai Nishiya
Masaru Nagano
This is a clear-soup course. Regarding the Japanese spiny lobster shinjo, the fishing season for Ise lobster opens in August in the Sotobō region and…
Kawasaki Japanese Cuisine Shunsai Nishiya
Masaru Nagano
This is an appetizer. For the yuba tofu, the firmness varies depending on the concentration of the soy milk, so the key is judging that balance as…
This is a grilled dish. For the salt-grilled wagyu, keep a little extra sukiyaki- or shabu-shabu-grade wagyu in stock; using it for the grilled…
Yoshiharu Kasai
This is the sweet course. Dusting the soft, chilled sweet red-bean jelly with matcha mixed with sugar, toasted sesame, and the like gives it a…
Yoshiharu Kasai
Starting with the aperitif. For the plum wine cocktail, any store-bought plum wine will do. It is mixed with liqueur or rum. Adding citrus such as…
Japanese Chef Kyoyukai
This is the grilled course. The tade used in the sea bass grilled with tade miso is ayu-tade, that is, yanagi-tade, a mild variety of water pepper…
Japanese Cuisine Ginza Kogama
A local specialty dish, even fit for entertaining guests. It wears a company-ready face, yet is an unpretentious, comforting flavor.
Hatagaya, Shonaisho
This is the cold course. Pheasant thigh is the most delicious part of the bird. The thigh is butterflied, seasoned with salt, and left to marinate…
Hatagaya, Shonaisho
This is a simmered soup course. For the pheasant wing, the bone is hollowed out and a hollow burdock root tube is inserted; it's simmered together…
Sendai Unagi Taketei Main Branch
This is the fruit course. The wooden molds used to shape refined wagashi confections are extremely precise — there are only six craftsmen in all of…
Sendai Unagi Taketei Main Branch
This is a seared sashimi. Date Iwana, a Miyagi-prefecture brand, is Japan's first triploid char. It was branded to help shake off the reputational…
Kannai Japanese Cuisine Kukai
The irizake, a classical seasoning sauce of sake reduced with plum and bonito, used for the sashimi course is made with 20 pickled plums per sho of…
Tsukiji, Shin-Miura Main Branch
The sayori and rapeseed-blossom nagaimo roll is made by putting sayori and rapeseed blossom inside, but in winter it can be interesting to substitute…
Keio Plaza Hotel
For the five-color kushiage, we finished it with an emphasis on color. Foreign guests tend to prefer bold, distinct flavors, so — although we haven't…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
The hot pot is our specialty quail hot pot. We butterfly-open the quail and sear only the skin side directly over the flame, then mince the bones…
Yanagibashi Kameseirou
For kagami daikon simmered to absorb flavor, we combine Shogoin daikon (a round Kyoto heirloom daikon variety) with chicken stock and dashi, and…
Uenoikenohata Kaien-tei
The peel temari-fried ball is the highlight this time. There's a lot you can do creatively with peels, and this is one of them. First, we singe off…
For the snow-ring lily bulb, we clean the lily bulbs, steam them, and pass them through a fine sieve; to 100g of this puree we mix in about ten…
Aoyama Hana-Michou
Next is the meat course. For the beef and lotus root butter-ponzu grill, the butter ponzu is made by reducing ponzu, adding butter and sugar, and…
Last is the vinegared course. Sea bream salad-style uses two kinds of fish: red sea bream and longtailed red snapper. The longtailed red snapper has…
The grilled course is scale-fried tilefish and Ise lobster with sea urchin, grilled. For the scale-fried tilefish, the tilefish is filleted into…
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