Akasaka/Akasaka Hikawa
Masaru Tanaka
This fried course is smoked pike conger. Smoking suits any refined white fish, but it becomes truly delicious once you work a touch of sweetness into…
For the rice course, matsutake rice is delicious with a good squeeze of sudachi over it. As for the red miso soup, in summer a sharp, peppery hatcho…
Rokusaburo Michiba
For the simmered dish, tomato zoni: plenty of stock comes out of the tomatoes themselves, but this time they were a little firm, so I added a bit of…
Sakura-chaya was founded in Showa 8 (1933) and is the third-oldest established ryotei (traditional Japanese restaurant) in Mukojima, a district lined…
Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…
Tsukiji Tamura
The deep-fried course, daifuku shiitake and simmered abalone, is made by cutting shiitake mushrooms, skewering them on bamboo skewers, and…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
For the sayori kirazu sushi, we blanch the okara — also called kirazu — briefly in hot water and squeeze it dry, season it the same way as sushi…
Uenoikenohata Kaien-tei
The larch bolete mushroom in this simmered dish is one that's salt-preserved in places like Shinshu, Nagano; we boil it, rinse it in water, and let…
Tokyo Airport Restaurant
For the chrysanthemum and yam kan, I mix grated Yamato yam into dissolved agar and add chrysanthemum petals -- but be careful: once the Yamato yam…
Hatagaya, Shonaisho
As for the bracken fern (warabi) with walnut dressing: my sister back home in Yamagata sends me large quantities of salt-pickled warabi, so I…
Hatagaya, Shonaisho
The bottarga rice cloth-wrung bundle, one of the five sake accompaniments: mix trimmings of mullet roe — the roe used for karasumi — into plain…
For the hot dish course, the conger eel tsuto (straw-bundle) roll: simmer the conger eel until tender, bind it with fish paste as a binder, and roll…
For the simmered course's nagaimo in shirozake (sweet white sake), since Shinshu has many sake breweries, I used the local shirozake to simmer it a…
For the appetizer, the fugu shirako and dried sea-cucumber ovary are simply seared and set on a warmed stone — but I think that alone makes for a…
For the grilled course's Shonai-fu ginkgo-leaf-style grill: I wanted to make a grilled dish using inexpensive Shonai-fu (a wheat-gluten product from…
For the Amagi wasabi dressing, I order wasabi from the Amagi region and use it in the dressing. Since this dish is made entirely from vegetables, I…
Karuizawa Present Resort Karuizawa
Takeharu Kadowaki
For the appetizer course's chestnut and walnut salad, the area around Komoro and Tomi, near Karuizawa where I currently work, is called 'the village…
For the grilled course's flavor-grilled cod, cod milt paste is often paired generously with white sauce, but I use only a hint of it, mixing in fresh…
For the steamed sea urchin warm-smoked with pine, I place cherry-wood chips, sugar, and pine needles in a wok, set a wire rack over them, cover with…
For the appetizer's red-and-white herring roe: I marinate the herring roe (kazunoko) in two different bases — a Saikyo miso, sake-lees, and…
Shibaura Kaiseki "Peony"
For the celebratory dish of fortune milt with sprouting greens: I line the vessel with kuzu-thickened ponzu, pour tiger pufferfish milt over it, and…
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