For the shijimi clams of the doyo season grilled Mikawa-style, pond snails, which are in season around this time, would work just as well. Ground…
As for the higai simmered with shiso: since a rare catch of higai (a small river fish once favored by the Meiji Emperor) came in, I thought to…
Served in a physalis husk is the hamo roe marinated in konowata. When marinating the hamo's roe sac, be sure to stir it with chopsticks 2-3 times a…
For the appetizer of hamo trimmings dressed with konoko, kombu water seasoned with a little salt and sake is used when quickly blanching the hamo…
Otemachi Tokyo Kaikan
Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." The final installment…
For the black abalone, abalone and daikon are placed together in a vacuum-sealed bag and steamed as is. This creates what is essentially a…
For the vinegared dish, the Japanese lobster is simply salt-grilled as is, and early-season matsutake mushrooms are also soaked in a light salt brine…
For the okoze wrapped in prosciutto, the fish is cut into a boneless fillet, lightly seasoned with salt and pepper, wrapped in prosciutto, and…
For the grilled tilefish with olive, a splash of pan glaze made from salted fermented seafood is worked in as a secret touch to add depth of flavor…
For the simmered course, the conger eel tōji-maki (a yuba-wrapped preparation named for Tōji temple) is wrapped in the green outer leaves of round…
For the summer vegetable pureed soup, Romanesco and onion are simmered together with hard clams and bacon; once the dashi flavor has come out, the…
Made in a style resembling an appetizer course. As for the tomato-stuffed eggplant — a mild, low-acid variety usually eaten raw — since tomato and…
The molokheiya and icefish jelly is made by white-simmering the icefish in sake, water, and a touch of alum so it does not fall apart, then setting…
The "mosso-gai" in the mosso-gai and potato-noodle steamed dish is a shellfish — a type of whelk — caught from the Sanriku coast up through Hokkaido…
For the nodoguro in fresh-greenery dressing, the nodoguro is wind-dried, steeped in a seawater-strength brine for about an hour, and then seared. I…
The vinegared dish is carpaccio-style. It's served with olive oil drizzled over it.
For the grilled dish, the sea bass baked in pastry: the sea bass is quickly seasoned with salt and pepper and seared to color. Spinach ohitashi is…
The clear-soup course is winter melon in a white miso style. In place of the usual aromatic garnish, I've added fragrance with a few drops of brandy…
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