Read the article: Shrimp and chrysanthemum shinjo
Shrimp and chrysanthemum shinjo
This is shiba shrimp shinjo with chrysanthemum. Winter melon is peeled into a thin continuous sheet, wrapped around the shinjo, and topped with…
This is shiba shrimp shinjo with chrysanthemum. Winter melon is peeled into a thin continuous sheet, wrapped around the shinjo, and topped with…
For the pureed soup of sweetfish and uruka — fermented sweetfish innards — we fillet sweetfish - a nagori, end-of-season ingredient - into three…
For the spinach matsumae-oshi (a kombu-pressed preparation), we first blanch the spinach, soak it in a light seasoned dashi for about twenty minutes…
This is summer fugu sliced in two layers. We are a fugu specialty restaurant, so we use fugu year-round. Right now happens to be the season we serve…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
I hollow out a fruit tomato and grill it, and inside I put a summer vegetable stew made from the hollowed-out tomato flesh, seasonal asparagus…
Kagurazaka Restaurant Maki
In place of a simmered dish, this course uses Iberian pork -- I wanted something to build stamina for the coming summer. Rather than cooking it…
Nerima Hotel Cadenza Hikarigaoka
For the thin-sliced abalone, a live 200g abalone is rinsed, sliced thin, and quickly blanched. A ready-made sansho miso is thinned with boiled-off…
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…
For the conger eel and butterbur roll koromo-age, battered and deep-fried, conger eel is rolled together with butterbur. For the maki-grade prawn…
Yaesu Kappo Shimamura
The soup bowl course is the quail soup bowl. Quail meat and mallard duck are shaped into a triangle and usually served simply with millet…
For the Ōura burdock stuffed and simmered dish, the Ōura burdock — a thick-necked, hollow-cored cultivar — is cut into pieces about 3 cm long and…
The grilled course is uni-grilled butterfish. The butterfish is steeped in a soy-and-citrus marinade, topped with sea urchin, and grilled. For the…
First is the appetizer course. For the u-no-hana-ae, the ingredients are kinko (dried sea cucumber), kohada (juvenile gizzard shad, prized for…
The simmered soup bowl course is prepared turtle-style. For the turtle shinjo, the turtle — called maru in the kitchen — is dressed and broken down;…
First is the appetizer course. The Late-Autumn Bounty is served in a hollowed-out yuzu shell with persimmon, a rare freshwater alga, ginkgo nuts in…
The simmered dish, a tofu fritter made with yuba, is deep-fried in lukewarm oil and then has its excess surface oil removed with hot water. It is…
Mitsuhama Shotokan
Lastly, the fried course. For the Ise lobster kōsen-age: the Ise lobster is taken as a fillet, shaped into a round form, coated with finely crushed…
Shibuya Japanese Restaurant Aogaki
Last is the fried course. For the maki-grade kuruma prawn kikka-age: the prawn is flattened out, and fresh chrysanthemum petals that have been picked…
Shibuya Japanese Restaurant Aogaki
The steamed dish is abalone hōnen-mushi. If reconstituted glutinous rice is simply placed on top as is and steamed, it falls apart, so mixing in…
Nadaman Guest House, Shinjuku
As a small individual hot-pot dish, the broth is made from softshell turtle. The turtle — called maru in the kitchen — is prepped, and a stock is…
Nadaman Guest House, Shinjuku
The soup course is served as a chrysanthemum-flower bowl, finished mizore-style with grated turnip. Cod milt is boiled in salted water with a little…
Ginza Kappo Risen
The fukahire (shark fin) renkon-mochi is made by simmering fukahire until soft with plenty of sake added, grating lotus root and kneading it while…
Ginza Kappo Risen
The softshell turtle and corn tofu in the soup course is a corn tofu with softshell turtle meat as its core, to be enjoyed with softshell turtle…
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