The New Okura, Yokohama
Toru Kato
As for the course that closes out the sake-paired dishes — the smoked salmon mousse — our restaurant serves both Western and Japanese cuisine. In the…
The New Okura, Yokohama
Toru Kato
The fried course's basket somen is made by gathering somen noodles into a basket shape and deep-frying them plain (su-age).
The New Okura, Yokohama
Toru Kato
The simmered course is simmered tuna throat meat. This throat meat can only be taken as a single piece from an entire tuna, so it rarely appears on…
The New Okura, Yokohama
Toru Kato
For the grilled fish course's Matsuwa mackerel and shiitake sandwich-grilled dish, mackerel landed at Matsuwa fishing port is famous under the…
The New Okura, Yokohama
Toru Kato
As for the sashimi course's garancho isonoyuki, this 'garancho' is Roudi escolar caught in Sagami Bay, and it seems to be called this in the Miura…
The New Okura, Yokohama
Toru Kato
For the clear-soup course's sesame tofu wrapped in grilled eggplant, the sesame tofu is made by combining kombu dashi, sake, and Yoshino kuzu starch…
The New Okura, Yokohama
Toru Kato
The crab and shrimp-roe grilled dish is made by rinsing the roe of sweet shrimp in water, draining it, salting it somewhat heavily, and keeping it in…
The New Okura, Yokohama
Toru Kato
The layered uni yuba roll is made by wrapping steamed uni in shiso leaf, stacking about five of these, and wrapping the stack in taguri-yuba…
The New Okura, Yokohama
Toru Kato
For the shira-ae, the tofu is blanched as usual, pressed to remove moisture, and run through the Cuisinart to bring out a smooth, mellow texture…
Otemachi Tokyo Kaikan
Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Eight introduces…
This is a vinegared dish, but our restaurant has a lot of young guests, and even when we recommend sea cucumber, they rarely try it. So we have a few…
For the steamed course's abalone jinda-mushi with kumquat, I think the bitterness of the abalone and the kumquat go well together. However, this time…
For the grilled course's tilefish Wakasa-yaki, since the scales were removed from the tilefish, I tried grilling it slowly over low heat so the skin…
The soup course is Ise ebi shinjo. I wanted to serve it in a slightly larger bowl, and I regret that the color ended up being red on red.
The appetizer's quail with Japanese chives is made by butterflying the quail open into one flat piece, spreading ground chicken on the thinner part…
Otemachi Tokyo Kaikan
Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Seven introduces…
The fried course's shrimp Tanba-age is called Tanba-age because it uses chestnuts from Tanba.
For the grilled course, I called it hōraku-yaki. The original hōroku-yaki lays kombu over black gravel in a hōroku (earthenware roasting dish) and…
The simmered course's scallop wrapped in Savoy cabbage is made by searing the scallop, wrapping it in boiled 'savoy lettuce,' and simmering it. This…
As it's the cold season, I wanted this soup course to warm the body from the inside in a healthy way, so I tried making it soy-milk style. I combine…
The appetizer's turnip with monkfish liver in ponzu sauce is made by sandwiching kombu-pressed turnip around steamed monkfish liver, pouring ponzu…
For the fried course's flounder and Gion-bō nori-wrapped deep-fry, the Gion-bō is a dried persimmon with natural sweetness, so it can be enjoyed just…
For the simmered course's deep-fried and simmered anglerfish, if I'm not serving it right away, simmering it ahead of time causes the potato-starch…
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For the yakimono tilefish wakasa-yaki, the tilefish is wind-dried, brushed lightly with light soy sauce, and grilled over a distant flame so the skin…
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