Read the article: Stir-Simmered Dried Nerima Daikon
Stir-Simmered Dried Nerima Daikon
The supply of Edo-Tokyo vegetables is still limited, but farmers, agricultural cooperatives, and restaurants are working together as three parties to…
The supply of Edo-Tokyo vegetables is still limited, but farmers, agricultural cooperatives, and restaurants are working together as three parties to…
The supply of Edo-Tokyo vegetables is still limited, but farmers, agricultural cooperatives, and restaurants are working together as three parties to…
The grilled course's Tamba-style grilled tilefish sandwiches matsutake mushroom between two pieces of tilefish and grills it; the matsutake has been…
For the sashimi course, I made this hoping it could serve as a reference for how we plate our sashimi here — the balance between the sashimi and its…
As for the spiny lobster marinated in soy sauce: in Kamogawa, spiny lobsters weighing around 100g come ashore, and since they're inexpensive at about…
As for the appetizer course's whale tofu: Wada-machi in Chiba (now merged into Minamibōsō City) is home to one of the few whaling bases still…
Otemachi Tokyo Kaikan
For the grilled-meat course, kanoko deep-mountain grill: I really wanted to use bone-in venison, but substituted fillet instead, and added…
Otemachi Tokyo Kaikan
For the clear-soup course, Hakata tofu: cook ground chicken and ground quail separately, then combine each with more raw ground meat of the same…
For this grilled dish, I use an old-fashioned hibachi brazier. It is arranged with lava rocks to create a stone-grilling effect, and a mesh net…
For the deep-fried course's eggplant stuffed two ways, one version has a whole eggplant hollowed out through the center with a tube cutter and filled…
For the fried course's cuttlefish hakusen-age, finely julienned cuttlefish and shaved new burdock are deep-fried together, though the new burdock is…
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…
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…
For the shiitake in the suizu dressing, we score the surface lightly with a knife for ease of serving and eating. The hoshiko (dried sea cucumber…
This appetizer of three bivalves rolled in wakame — ark shell, surf clam, and cockle — has each shellfish cleaned and patted dry, then rolled in…
Tokyo Airport Restaurant
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
For the rice course's new pea rice porridge, since rice grains and peas differ in shape, size, and texture, I made this with the idea of simply…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
For guests who are drinking sake, filling up on soup means they can't drink as much, yet they still want some soup somewhere along the way. With that…
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