Ginza 1864
This is steam-grilled pike conger. I spread on a thin coat of the currently popular salted, fermented rice-malt seasoning, then bone-score the pike…
For the salmon cured in olive oil, I salt the salmon heavily, sprinkle it with the herb dill, and let it sit for around thirty hours — longer in…
For the soup course's green pea shiratama — on a day like today when I can put in the extra effort, I use shiratama, but when things are busy as…
Shiratama Miso Ishino Miso…………………2 kg Sake…………………………1.5 shō (approx. 2.7 L) Mirin………………………290 g Sugar………………………375 g Egg Yolks…………………25
For the last course, the vinegared dish is a three-color milt roll — I used milt as the core and wrapped it in tai surimi in three colors: white…
The 'sea-ranched fugu' used in the sashimi preparation is of high quality, and there is really no inferiority compared to wild-caught fish. However…
This is a soup-bowl course, and it too is fittingly New Year's in spirit. It is a technique passed down from long ago: pine-needle shinjo. I combine…
Omiya, Isenishiki
The simmered-soup course is clam shinjo 'petal mochi.' They say the Urasenke tea school's New Year confection is petal mochi, and this dish is…
Omiya, Isenishiki
For the winter duck wrapped in napa cabbage, put duck that has had its fat removed into a stock seasoned with ketchup and the like, bring it just to…
KKR Hotel Tokyo Japanese Cuisine
How to Make Bōdara (Dried Cod) and Ebi-imo (Prawn-Shaped Taro) / Kinko, Sea Urchin, and Shinjo Fish Dumplings This time I'd like to introduce…
The clear-soup course features white-plum abalone. The abalone is thinly sliced on the bias, dusted with kuzu starch, and quickly blanched. Since…
Kansai Chefs Association
Kansai Chefs Association
This is chrysanthemum-cut turnip stuffed with cheese. Sesame and cheese pair well together, so if you keep that in mind, it becomes easy to apply to…
Azabujuban, Club Knox Azabu
Kazuhiro Suzuki
●Yuba Pickled in Shuto: the shuto — salted, fermented bonito innards — is rinsed in water and left to steep in sake with the alcohol cooked off. The…
Hatagaya, Shonaisho
How to Fillet Wild Duck The one with green feathers and a beautiful body from the head down is the male (mallard, "ao-kubi" = "blue neck" — on the…
Takaaki Ariake
Ginza Kappo Risen
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