May
Ginza 1864
This is a simmered dish. For the whale une, country-style simmered, minke whale une is used. Minke whales may only be caught by fixed-net fishing, so…
Atami Ginsharizawa
This is smoked carp. I shortened the steam-roasting time to keep the carp's flesh juicy. Fillet the carp into three pieces without rupturing the gall…
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…
Mitsuhama Shotokan
The rice course is roasted bamboo shoot rice. The base of the bamboo shoot is grated on a coarse oni-oroshi grater, simmered in a dark, strongly…
Nihonbashi and Nihonbashi Izumoya
For the spiny lobster colorful deep-fry, the spiny lobster is simmered in sake, removed, coated with three colors of bell pepper, deep-fried, and…
Ise-sada Main Store
Senmaki-zushi is made by simmering eel until tender, then rolling it with crushed sansho pepper that was frozen while still green.
For the soup course, I made a fresh-green style dish using molokheiya. The molokheiya is boiled and then run through a blender ahead of time. A…
For the grilled course's kinome-grilled river trout, seasonal river trout is filleted into three pieces to get a boneless fillet, knife-scored in a…
For the flavored deep-fried icefish, the icefish is soaked in a sake-and-salt marinade, patted lightly dry, and has its tail and head removed, then…
Atami Ginsharizawa
This is a catfish hot pot. Scrub the catfish's skin with salt, fillet it into three pieces, and sear the skin side. Cut it on the bias into pieces…
Atami Ginsharizawa
For handmade konnyaku sashimi, wash the konnyaku potato well and peel it cleanly. Bring 1 liter of the 2 liters of water to a boil and dissolve…
Kanda - Hitachi Building Systems Kanda Club
The clear soup course, being May, is rolled carp in miso broth. The carp is bone-scored, wrapped individually in kyogi (thin wood-shaving wrapping…
Ginza ALLDAY DINING NiKO GINZA
Ryo Inoue
This is the simmered course. For the wagyu beef simmered pot-au-feu style, the idea is modeled on pot-au-feu. This time it was made with a beef…
Toranomon Hills Lucy's
This is the simmered course. For the white sesame tofu: soak 500g of hulled sesame seeds overnight from the day before, blend it to a paste in a food…
Nihonbashi and Nihonbashi Izumoya
The simmered course is eel yawata-maki. Normally an "eel roll" wraps the eel in egg, but this time I wrapped the egg in eel instead. Two skewers are…
Ise-sada Main Store
The meal course is unagi-meshi. It is steamed once in a bamboo steamer, then brushed with a thick soy-based eel glaze before serving. Normally I…
Shibaura Kaiseki "Peony"
Carp sweet-simmered with grape flavor Carp……………………1 whole (about 950g) Sake……………………1 gō (approx. 180ml) Pickled plum……………3 pieces Vinegar…………………30cc…
Shibaura Kaiseki "Peony"
Today's kobachi is a green sansho-bud-dressed dish. The shrimp are simmered in sake and salt, and the pine truffle mushrooms are simmered to just…
For the fried course's cuttlefish hakusen-age, finely julienned cuttlefish and shaved new burdock are deep-fried together, though the new burdock is…
For the fried course's mantis shrimp spring-green deep-fry, we happened to have live shell-on mantis shrimp on hand, so we boil it, shell it, coat it…
For the simmered course's spring daikon soup, we went for a slightly Chinese-inspired presentation. Today the daikon is cut into somewhat large…
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