Koishikawa, Hitachi Ltd. Hakusankaku
Clear-soup course: softshell turtle and turnip ikomi. Firm-blanch the turnip, peel the thin skin, hollow the centre. Simmer the turtle into stock as…
Yoshiharu Kasai
The scallion-mustard relish used with the equinox blowfish is a preserved food from Tochigi. Beyond fish, it pairs with almost anything — tofu…
Ginza Hikari
This is the vinegared dish. For the icefish, we line them up one by one on a bamboo sushi mat and blanch them in sugar water. I was taught long ago…
White Inn Takasaki, Takasaki
This is the grilled course. Mindful of the season, I built the presentation mainly around persimmon. For the miso used in the accompanying tofu…
Shuzenji Arai Ryokan
This is a deep-fried course. The conger eel tōji-age is rolled yawata-maki style, wrapped in two or three layers of flat yuba, and deep-fried. The…
Shinjuku Tsukitei Main Branch
This is the simmered course. For the ebi-imo dumpling with foie gras cast inside, the foie gras cast into the center is also cured in miso, then…
Nihonbashi and Nihonbashi Izumoya
This is a deep-fried course. The fireworks-colored somen was made with fireworks in mind, since it is August. Bundling and tying together somen…
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
This is the shokuji, the rice or noodle course. Since the duck shabu-shabu gozen soba uses white soba noodles, I think the contrast comes out very…
Rakantei
Prepping hime-take (baby bamboo shoot) Bringing out the color Peeling it makes the heat penetrate evenly. ① Add a generous amount of salt to the…
Makuhari Hotel The Manhattan Japanese Restaurant Origin
A vinegared course. The abalone in this layered abalone, crab, and cucumber dish is also sous-vide cooked. It is held in water at 65°C for thirty…
Wakakomakai KKR Hotel Tokyo
This is the sashimi course. Rather than a straightforward sashimi, we dressed lightly salted tilefish with pickled daikon, more in the spirit of a…
Yokohama Torinosu Bashamichi store
This is the clear-soup course. For the checkerboard-pattern tofu, we don't grate the turnip on a fine grater — this leaves a little bite and keeps it…
Izu Shoheiso
This is the simmered course. For the ebi-imo matsukasa manjū, we peel the ebi-imo, parboil it once in rice-rinse water, simmer it lightly to a…
Nishi-Azabu, Sushi Hasegawa Nishi-Azabu store
This is the warm-dish course — the idea of a wild boar hot pot served plated individually. We mince the boar's loin and belly together into tsumire…
Akita Shochiku Co., Ltd.
The deep-sea-water jelly in the appetizer monkfish and monkfish liver mille-feuille with black vinegar contains monkfish roe. To remove any fishy…
Hattori Nutrition College
For the takiawase course, the dried matsutake and shrimp shinoda-maki is made by reconstituting sliced dried matsutake from Yunnan, China, rolling it…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
This is a novelty hot pot. Since I'm fond of the yurikamome, a black-headed gull, I've re-read the character suki — normally written with the…
For the vinegared dish, the vinegar-simmered ayu (sweetfish): split it along the back only, without splitting the head. Remove the ayu's central…
This is a vinegared dish. The young ayu is sandwiched between sheets of tart shiraita kombu (thin sheet kelp) and steamed; since this also falls on a…
This is a simmered dish. The stone-wall-style baby taro is steamed in an egg batter — with no dashi in the batter itself — before being simmered in…
Takashi Okada
This is the grilled course. There are many ways to season beef — salt, ponzu, wasabi soy sauce, a chili-and-yuzu-peel paste, and so on — but I feel…
Takashi Okada
This is the sashimi course. Sashimi can easily become monotonous, so I put thought into it — using seasonal wild greens such as flowering rape-bud…
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