Okunitama Shrine Wedding Hall
For the sashimi, I thought that by using a heated branding iron to burn characters like "celebration" or "longevity" into the daikon peel and similar…
For the sayamaki-grade shrimp and ginkgo fritter, the ginkgo nuts are boiled, mashed, and mixed with the shrimp along with just a small amount of…
Yoshiharu Kasai
For the seasonal-vegetable simmered assortment of herring and autumn eggplant: we neatly peel the surface of the grilled eggplant to make it look…
Yoshiharu Kasai
For the crab shabu-shabu clear-soup course, we cut egg tofu into a moon shape and used napa cabbage as the green garnish. The crab is quickly…
JX Group Roppongi Club
The grilled course is sea bass hōsho-yaki. Inside, I sandwich new ginger simmered to an amber, tortoiseshell-style finish. I make fine needle cuts in…
JX Group Roppongi Club
This is squid with sea urchin. The rich dashi is aerated into foam using an espuma siphon. I cut the squid into wave-shaped sashimi blocks, give it a…
For this dish, I fillet the tongue sole into three pieces, take the thin part of the burdock root and turn it into tube-cut burdock, wrap it in the…
For the avocado surinagashi, I first blanch the avocado, press it through a sieve, and set it aside. As for the fancy term I just used — that's…
Ryo Yamagami
This is a summer-vegetable vinegar-steeped dish. For the fresh lotus root pickled with plum: I roughly chop fresh lotus root, boil it, and then…
Kagurazaka Restaurant Maki
For the sashimi course, I made a rod-cut arai of sea bass. It's refreshing and light, meant to be enjoyed with a reduced sake-and-plum seasoning and…
This is the appetizer course. First, I combine spear squid with a freshwater alga, a lantern-shaped fluffy cod preparation, flowering sansho pepper…
The grilled course is the bamboo shoot three-color grill. The bamboo shoot is prepared in the usual way, brushed with bonito-infused Tosa soy sauce…
Omiya Fish Master
What's in the tall vessel is a lightly simmered, marinated dish of Kujō green onion. Seared Ezo surf clam is tossed together with it, and on top is…
The gurukun egg tofu with asa is made by filleting gurukun, a fish from Okinawa, into three pieces, slicing it thin, salting it, and letting it rest…
Ome, Kanpo no Yado Ome
The grilled course is presented grilled and served on a bamboo sheath. For the tilefish wakasa-yaki, there is a long-standing rule that it must be…
Yaesu Kappo Shimamura
For the pen shell novelty deep-fry, pen shell is layered together with shrimp meat in Hakata style — two ingredients sandwiched together and cut to…
The soup bowl course is kinmedai (splendid alfonsino) shinjo. The kinmedai is prepped, with just the skin removed and set aside. The flesh is…
For the crab shinshū-age: soba noodles are half-boiled, coated with fish paste, wrapped in crab, and deep-fried in tempura batter. For the clam and…
This is the simmered soup bowl course. For the tilefish burdock roll: the burdock is hollowed into a tube shape and simmered in a clear-soup stock…
We made grilled-and-steeped shellfish. The ingredients are trough shell clam, scallop, and surf clam. They are rinsed in water, grilled, steeped in a…
Ginza Tokinoniwa Ginza store
The simmered dish is white miso takiawase. For the Ise lobster, one portion is dusted with kuzu starch and simmered directly in the miso, while…
The grilled course is kamasu and avocado grill. The kamasu is salted, placed on top of a slice of avocado, and grilled about 70% of the way through…
Shibuya Japanese Restaurant Aogaki
Next, the soup course is Semba-jitate. It's said to be a dish born in the Semba district of Osaka, its origins going back to ordinary townspeople…
Nadaman Guest House, Shinjuku
For the spiny lobster simmered in the shell, armor-style, the lobster is split lengthwise, the gills are removed, and the roe-like paste in the head…
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