Read the article: Shrimp and tilefish in orange sauce
Shrimp and tilefish in orange sauce
For the shiizakana, an additional hearty course, rather than simmering or grilling the tilefish and shrimp, I boiled them, making good use of butter…
Fall
For the shiizakana, an additional hearty course, rather than simmering or grilling the tilefish and shrimp, I boiled them, making good use of butter…
As for autumn-brocade salad (nishiki-aki-ae), whale bacon has become expensive lately too, so if you slice it thin before adding it, you can keep the…
Otemachi Tokyo Kaikan
Soba shinjo: I made one-to-one soba (a 1:1 blend of buckwheat and wheat flour) and shaped it into a tortoiseshell form.
For the grilled course, I made three pieces of sea bream autumn-brocade grill, styled to evoke autumn foliage.
When it comes to Narita's specialties, freshwater-fish dishes come to mind, led by eel, carp, and loach; with local production for local consumption…
Akasaka/Akasaka Hikawa
Masaru Tanaka
For the ebi-imo taro filled with duck in this simmered dish, duck is set inside, and following the idea that richness calls for richness, we top it…
Tokyo Airport Restaurant
For the simmered koya-dofu and zenmai Hakata-ni: I press tofu firmer than an earlobe, add a little rich soy milk, and mix in just a touch of mirin…
The vinegared dish is this feature's 'Autumn-Colored Chirashi.' There's no sushi rice underneath, but I arranged it in a chirashi style. The…
For the appetizer, nagaimo somen-style, I blanch the nagaimo briefly so its sliminess comes off cleanly. As for the saimaki shrimp, since even the…
As for the small sea bream and swimming crab in aromatic marinade, I lightly blanch the skin of the sea bream so no rawness lingers in the mouth — a…
Takaaki Ariake
Ginza Kappo Risen
In keeping with the moon-viewing season, this plays on the idiom "the moon and the softshell turtle" (tsuki to suppon — things that resemble each…
Kagurazaka Restaurant Maki
For assorted mushrooms simmered country-style, this time of year, various kinds of mushrooms mixed together appear on the market as assorted…
Kagurazaka Restaurant Maki
For sweet shrimp with uzui dressing, we use the head paste of maki-ebi shrimp that has been salt-cured and preserved. This keeps well for six months…
Kagurazaka Restaurant Maki
The soup course is an autumn soba kenchin-style dish, a hearty vegetable clear-soup style known as kenchin-jitate. Ibaraki Prefecture is famous for…
At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…
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