Read the article: Steamed Kabocha Squash
Steamed Kabocha Squash
The steamed kabocha squash is as smooth as a custard pudding, with a wonderful texture in the mouth and a very pleasant way of going down the throat…
The steamed kabocha squash is as smooth as a custard pudding, with a wonderful texture in the mouth and a very pleasant way of going down the throat…
For the smoked modori-gatsuo (fall bonito), the bonito is lightly seared to a tataki state, marinated, and then smoked. If it is cooked through…
Otemachi Tokyo Kaikan
Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Six introduces…
Otemachi Tokyo Kaikan
Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Four introduces…
Akasaka/Akasaka Hikawa
Masaru Tanaka
Since the serving dish for the fried course is large, we finished it light and fluffy, but the original idea was actually xiaolongbao (soup…
Akasaka/Akasaka Hikawa
Masaru Tanaka
For the grilled course's olive-grilled tilefish (amadai), julienned and deep-fried kabocha squash and apple are placed on top. There's sweetness…
Akasaka/Akasaka Hikawa
Masaru Tanaka
Regarding the shrimp-taro gluten cake in the simmered course — molded with sea urchin, deep-fried, and simmered — we used to often make our own raw…
Akasaka/Akasaka Hikawa
Masaru Tanaka
This soup course is meant to evoke a pufferfish hot pot. A ponzu jelly ball is floated in the broth, giving the soup a clean, refreshing finish, I…
Akasaka/Akasaka Hikawa
Masaru Tanaka
For the appetizer course's grilled and marinated kuruma prawn, the kuruma prawn is soaked in sake-salt water to bring out its aroma, then grilled and…
For the vinegared dish, dashi is combined with light soy sauce and vinegar, brought to a single boil, then cooled in ice water, and grated ginger…
For the simmered course's napa cabbage and bacon shinoda roll, the napa cabbage is parboiled, bacon is rolled inside and tied with string, then it is…
For the grilled course's tilefish two-flavor grill, the tilefish skin is thinly sliced, and it is finished with sea urchin for one of the two…
This soup course is sea bream and turnip. The accompanying spinach was not available, so red-stemmed spinach was substituted instead.
We arranged this as a small appetizer-style plate. For the mentaiko cheese, process cheese is cut into small cubes, steamed, and combined with…
For the salt leaf, shimeji mushroom, and pear dressed with yuba: I came across an ingredient called salt leaf, so I decided to bring it into this…
The appetizer is whiting achara-ae. Whiting pressed with a thin sheet of kombu, persimmon soaked in a light standing brine, mitsuba blanched briefly…
For the vinegared course, I quickly seared shellfish like ark shell and arranged them in a scattered style evoking gathered autumn leaves. It's…
For the simmered course's simmered tuna and turnip: turnip is normally simmered in a dashi made with chicken fat, but this time I used tuna back fat…
The grilled course's Tamba-style grilled tilefish sandwiches matsutake mushroom between two pieces of tilefish and grills it; the matsutake has been…
The shuto sauce on the hasu-imo ends up with a thick, clinging texture much like an egg-yolk vinegar sauce. Cooking it in a hot water bath gives more…
For the persimmon tofu-dressed salad: simmer all the ingredients to season them through, then dress with the shira-ae dressing. What matters here is…
For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…
For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…
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