Read the article: Clam and udo, dressed with sansho buds
Clam and udo, dressed with sansho buds
As for the hamaguri and udo kinome-ae, since this is for an exhibition, I've arranged it in kurakake style (draped over, rather than tossed together)…
As for the hamaguri and udo kinome-ae, since this is for an exhibition, I've arranged it in kurakake style (draped over, rather than tossed together)…
For the sesame-vinegar dressed dish, since fava beans weren't available, I substituted edamame that I pressed through a sieve and shaped to look like…
Ni-namasu is a Kyoto obanzai (everyday home-style) dish, and a New Year's dish. It has a crisp, crunchy texture, and since it's prepared with…
As for the appetizer course yose-jirako, whenever I make a set, custard-style dish, adding a little fresh cream gives a very good texture, so I…
The simmered sea bream and turnip is a fairly common preparation, but this time I combined sea bream and turnip together. I wrap sea bream around a…
As for the shimeji mushroom among the fried dishes, I take a slightly larger shimeji and shape it into a paired, twin-body form.
For the abalone hakusen-age, I rinse the abalone in mura (soy sauce), dust it with potato starch, and finish it as a white-fan fry.
The shirako tofu for the clear-soup course is made by stretching the shirako with just enough surimi that its aroma is not lost. On top of the…
As for the grilled beef and kinpira burdock Noda-style grill, beef and burdock turn out to go together surprisingly well — I think it makes for an…
For the tatami iwashi yatsuhashi, I spread a thin layer of shrimp fish paste onto the tatami iwashi, a sheet of dried baby sardines, roll it around a…
The pre-course pea kan (a chilled savory pea jelly) is meant to be enjoyed not for its dashi, but for the flavor of the caviar placed on top.
The fried dish's king crab nori roll — since I was able to get good king crab, I wrapped the leg meat in Asakusa nori and used mitsuba to create a…
The grilled dish aramaki-zake, a salted and dried whole salmon traditionally served at New Year's, and Danshaku-imo wrapped and baked is essentially…
The assorted simmered dish is a menu conceived around the image of the Seven Lucky Gods. Since it's New Year's, I added a playful touch by decorating…
This is the soup course. On New Year's morning, the water drawn fresh from a clear spring to make ozōni, New Year's mochi soup, is called 'young…
Kuizumi is osechi, New Year's food. At New Year, packing lots of dishes into tiered lacquer boxes for the family to eat, and also to serve when…
For the bowl-plated course's tai kabuto-age with mizore topping, when re-frying the tai, fry it slowly and thoroughly, to the point where guests can…
As for the grilled-plate course dish Ise lobster ōgon, when using frozen lobster there is a bit of an off-smell, so I worked a small amount of…
For the soup-course dish uni and kumquat, since it's New Year's, I added glutinous rice flour to bring out a mochi-like texture. With plum-shaped…
For the maezara (appetizer plate), I made three dishes, each using a distinctively flavored vinegar. As for the fugu nikogori, I set fugu skin into a…
The three-item assortment of celebratory dishes is delicious even prepared in the old-fashioned way, but I added a small twist to each. For the…
Uenoikenohata Kaien-tei
Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…
Omotesando Japanese Cuisine Keyaki-tei
The second simmered dish, Ise lobster and winter melon rock-style egg tofu, uses the Ise lobster head set aside from the first simmered dish, along…
Omotesando Japanese Cuisine Keyaki-tei
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