Nadaman Guest House, Shinjuku
The sashimi course is autumn sea bream arranged chrysanthemum-style, sea bream being at its best in autumn. Wild sea bream was sliced paper-thin and…
Ginza Kappo Risen
The temari-shaped hamo (pike conger) shinjo is made by scoring the hamo to cut its fine bones, then finely mincing it, adding Yamato yam to make a…
Wakakomakai KKR Hotel Tokyo
Chilled goju uses edamame: I dissolve white miso to season the base, mix in edamame puréed through a sieve, lightly thicken it with kuzu, and chill…
Mukojima/Chiyoda restaurant
For deep-fried summer daikon with soy-sauce grilling, peel the daikon and deep-fry it — frying it to about seventy or eighty percent done, leaving a…
The grilled dish is sea bass with sea urchin. Fillet the sea bass into a single loin and cut it into portions. Marinate it for 10 to 15 minutes in a…
Tsuburano Shinjuku Gyoen branch
The simmered dish is zenmai shinoda-maki. The reconstituted flowering fern is simmered until it absorbs the seasoning, then rolled in deep-fried tofu…
Shibaura Kaiseki "Peony"
The sashimi course is Ezo horagai (giant sea snail) and first-of-season bonito. The liver of the horagai is delicious, but since some guests find it…
Kannai Japanese Cuisine Kukai
The fried course is deep-fried items served in a hollowed-out yuzu shell. At our restaurant, when we want grated yuzu, we grate the peel using the…
Kannai Japanese Cuisine Kukai
The soup course is marusui. When filleting softshell turtle, trimmings are left over, so I make use of them in dishes like the clear-soup course. In…
Akasaka Shozan
I show off the bamboo shoot's growth rings, hence 'tree-ring bamboo shoot.' I reconstitute a bamboo shoot that had been preserved in rice bran…
The simmered assortment's Ise lobster simmered in Saikyo miso is a dish with the feel of shrimp chili. Split the Ise lobster lengthwise, remove the…
Hideo Kase
This simmered course is one I make often in this season; everything is simmered in a light happō dashi (all-purpose seasoned dashi).
For the grilled course, I created an assembled presentation with a celebratory theme in mind. The part I put the most of my own effort into was the…
Chefs Association
Yoshiaki Sato
These are the fried courses. For the tree-ring fried conger eel, by the time December comes around, the area where I live loses its color and takes…
Chefs Association
Yoshiaki Sato
The three-flavor chakin tofu is made by kneading kabocha squash, purple sweet potato, and sesame together in equal proportion with the sesame — the…
Once each ingredient here is cooked, it is arranged like a seasonal fukiyose, as though gathered from wind-blown autumn leaves. The tawara-age has…
Shiki Yuzen Edo
This is the simmered course. For the eel with burdock stuffed inside, the eel is cut into pieces about 1 1/4 inches (3 cm) long and grilled. After it…
The grilled-fish course is a yuan-yaki using the first-of-the-season roe-bearing sweetfish. A knife cut is made all the way to the center of the back…
First, these are three appetizer dishes. What is in the glass is the sea urchin's misty jellied mold. A thin rice-gruel base is set with gelatin, and…
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