Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori
For the grilled course, we don't fuss over it too much — we often serve fish that we fillet ourselves from local catch and turn into dried fish. It…
From a craftsman's standpoint, nabe (hot pot) dishes are sometimes spoken of critically, along the lines of 'that's lazy work, beneath a professional…
Hitotsubashi Josui Hall "Hashihantei"
Hitotsubashi Josui Hall "Hashihantei"
Otemachi Tokyo Kaikan
For the sake accompaniments, I laid down a New Year's battledore and, since the zodiac year is the Rat, served the dishes in small bowls shaped like…
Uenoikenohata Kaien-tei
How to Make Konabuki Gomame (Sugar-Dusted Candied Sardines) Dry-toast the gomame (small dried sardines) in advance. Put sugar and water into a pot…
Omotesando Japanese Cuisine Keyaki-tei
The second simmered dish, Ise lobster and winter melon rock-style egg tofu, uses the Ise lobster head set aside from the first simmered dish, along…
The appetizer's sea bass rolled in yuba is normally served with dashi-diluted soy sauce or an adjusted-proportion soy sauce, but since this is served…
For the vinegared dish, the Japanese lobster is simply salt-grilled as is, and early-season matsutake mushrooms are also soaked in a light salt brine…
Otemachi Tokyo Kaikan
How to Make Pine-Cone Kuwai and Plum-Blossom Carrot ● Pine-Cone Kuwai First, peel off the rough outer skin of the kuwai (arrowhead bulb). The skin of…
Kagurazaka Restaurant Maki
This mackerel sushi would be called deutzia-flower sushi if it were a spring dish, but since it's an autumn dish this time, I named it pampas-grass…
This is eelpout (genge) set in an autumn-brocade aspic. Genge is a fish with soft, watery flesh, so it is a bit tricky to fillet. Here, we filleted…
This is smoked Irako conger eel. Irako conger eel is a very fatty fish. It is marinated in sake, soy sauce, and red sake, lightly air-dried, then…
Otemachi Tokyo Kaikan
Otemachi Tokyo Kaikan
Showing 24 of 4,859
