For the tofu base of the simmered conger eel roll wrapped in yuba, I separately add conger eel that has been sake-simmered and pressed through a fine…
For the vinegared dish, zuiki (taro stem) in sweet vinegar, the zuiki is boiled and then steeped in seasoned vinegar, but skipping the extra step of…
For the deep-fried dish, red sweet peppers, karashi-age (mustard worked into the deep-fry coating), double-stuffed, crush scallop and season it…
The grilled course's largehead beltfish Horikawa-style -- a style named for Kyoto's hollow Horikawa burdock, here applied by wrapping the fish itself…
As for the tuna in the sashimi course, we are near the ports of Shimizu and Yaizu where tuna is landed, so we always make a point of including tuna…
The soup-bowl course is fat greenling, peony-style. In keeping with my teacher's lesson that food tastes best when handled simply, without…
For the appetizer's summer duck Yawata-maki — a burdock roll named for Yawata in Kyoto — to cut the summer duck into string-like strips it works well…
Pike conger is normally used in soup courses and the like, but this time I set it into a jelly and served it as an appetizer. The firmness is a…
Since this was for summer, we made dishes that are cold, easy to swallow, and pleasant on the palate. We also aimed for a light sweetness that isn't…
Our restaurant has its roots in a sukiyaki restaurant founded more than 50 years ago, and normally we cater mainly to business entertaining with meat…
Since this was for summer, we made dishes that are cold, easy to swallow, and pleasant on the palate. We also aimed for a light sweetness that isn't…
Ginza Kasuga
Takao Shimada
At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…
Since this was for summer, we made dishes that are cold, easy to swallow, and pleasant on the palate. We also aimed for a light sweetness that isn't…
Ginza Kasuga
Takao Shimada
At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…
Ginza Kasuga
Takao Shimada
At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…
The soup course uses a method a little different from the usual clear seafood broth style — hence 'a twist on clear seafood broth.' This time we use…
Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…
Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…
Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…
Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…
Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…
The vinegared dish is ridged-eye flounder vinegar-simmered. It has a somewhat Western feel, but since this is Japanese cuisine we used Japanese…
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…
Showing 24 of 4,859
