Read the article: Conger eel steamed sushi
Otemachi KKR Hotel Tokyo
Conger eel steamed sushi
A small palate-settling course. This too is a dish normally served at the restaurant. As it is cherry-blossom season, a hairpin-shaped garnish pick…
Otemachi KKR Hotel Tokyo
A small palate-settling course. This too is a dish normally served at the restaurant. As it is cherry-blossom season, a hairpin-shaped garnish pick…
Ginza ALLDAY DINING NiKO GINZA
Ryo Inoue
For the simmered course's tilefish spring wild-vegetable roll, the tilefish is butterflied as thin as possible; where the flesh is thick, it is…
Hotel Emion Tokyo Bay Japanese Restaurant Kai
This is the clear-soup course. For the abalone and bamboo shoot shinjo, the abalone is topped with kombu and sliced daikon, vacuum-sealed, and…
Ningyocho Imahan
This is the oiled-course plate. Rather than a convection oven, I make the roast beef by searing it in a frying pan and then cooking it in a 75°C…
Toray Industries, Inc. Karuizawayama House
This is the fried course. The head of the uchiwa-ebi holds a great deal of "miso" (tomalley), so much that guests cannot easily eat it if served as…
Komoikai
For this hearty accompanying course, crab shell hot pot, I used the crab shell itself as the pot simply because I found its shape interesting. A…
Nagano Japanese Cuisine Yuzen
This is the fried course, "Edo Sato-kagura." Edo Sato-kagura is a Shinto dance performance featuring the lion dance, Hyottoko, and Okame masked…
Hattori Nutrition College
This is the shiizakana course: beef and mushroom sukiyaki-style hoba-yaki (grilled on a magnolia leaf). With hoba-yaki, miso is normally used, but…
Japanese Cuisine Yoshimura
This is a hot dish. Since the flavorful stock used to steam-simmer the conger eel net-and-rope steam will be used again later, we strain it and set…
This is starter five (Suo-Oshima). Suo-Oshima, known as 'the Hawaii of Japan,' enjoys a fine climate, and it is said that virtually any fish can be…
Noboru Yamamoto
This is the appetizer course. For the kombu-cured yagara, it's best to slice it into thick fillets before curing it between sheets of kombu. The…
This is the soup course. For the tilefish in Ohara bundle style, I fillet the tilefish into three pieces, salt it, cut it as though splitting it…
Nihonbashi - Tokyo Kaikan Mitsukoshi Co., Ltd. Nihonbashi Sales Office
Sumio Udagawa
This is the fried course. For the chestnut-bur fried Ise-ebi lobster, I pounded and stretched the lobster meat, wrapped it, and coated it with…
Hatagaya, Shonaisho
This is the deep-fried course. For the pheasant shinjo, the already-cooked meat still clinging to the triangular bone left over from making stock is…
Hatagaya, Shonaisho
This is the sashimi course. The sinew in the breast meat is very tough, so it is removed. Compared with other birds, the meltingly sticky texture is…
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…
Hitotsubashi Josui Hall "Hashihantei"
Now to the grilled course. Monkfish dobu-jiru yaki (a rustic monkfish stew, here finished on the grill) is a local dish from Ōtsu, Kita-Ibaraki City…
Grand Xive Karuizawa
This is the grilled course. I created the grilled Ise lobster with egg yolk and salted sea-cucumber entrails with the idea of making it a main dish…
Kenji Isshiki
This is a small dish served between courses. For the bonbori in the plum-blossom nagaimo bonbori, only the white flesh of the salted cod is used…
Japanese Cuisine Yoshimura
The traditional version is Ise lobster grilled with spring sprouts. What's carved into a pine shape is chicken liver, the bamboo is celtuce, and the…
Uenoikenohata Kaien-tei
The vinegared dish is kombu-cured Japanese whiting, sweet shrimp, and mountain yam. What differs from ordinary kelp-curing is that we add vinegar to…
Makuhari Hotel The Manhattan Japanese Restaurant Origin
Next is the simmered course. For the roe-bearing sweetfish shirataki roll, we use somewhat smaller ayu. If you use larger ones, they end up too big…
Aoyama Hana-Michou
This is an alternate hot course. For the oyster soufflé, since this was for an exhibition, I topped it with a choux pastry shell instead of an actual…
Inside the tokkuri-mushi (steamed in a sake-flask-shaped vessel) are crab shinjo, oyster wrapped in napa cabbage, bamboo shoot, and a few other…
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