Read the article: Young gizzard shad pressed with ginger, trough shell clam, cockle
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…
Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…
With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
The tilefish from the Genkai Sea used in this grilled dish is, I'd say, about as fine as it gets — thanks to the salinity of the seawater and the…
Tokyo Airport Restaurant
For the appetizer of simmered taro corms with five grains: quickly deep-fry the taro corms in oil, then just pull the skins off by hand and they come…
For the salt-steamed abalone, I lay daikon over the abalone and steam it with salt. I also pair it with sea urchin that has been marinated in Saikyo…
The simmered course's hamo naruto roll is made by filleting the hamo into three pieces, scoring the bones, rolling it with kanpyō (dried gourd…
For u-no-hana-iri, I season the okara with dashi in which asari clams and wakegi (a type of scallion) have been simmered, but the key is to parch the…
Kimo-shinjo made only with abalone liver has just a faint aroma, so I grate in a little raw abalone flesh as well, giving it softness with grated…
For the okoze yamabuki-ni, the okoze is coated in egg yolk; while it doesn't go as far as a full wax-finish grill, I think it comes out beautifully…
Shibaura Kaiseki "Peony"
For the fragrant dace simmered with plum: the faint bitterness of dace evokes the scent of early spring, so I have it shipped in from Kumamoto every…
Koga Kappo Yamabiko
For the hot course's sixteen-grain kiritanpo, I used the sixteen-grain rice blend that has recently become popular for its health benefits. It's…
Koga Kappo Yamabiko
The crab meat inside the golden fukusa parcel is rinsed in sweet vinegar; the napa cabbage stem is lightly salted; shredded white leek and kiboshi…
Odawara SAKANA CUISINE RYŌ
Kuchitori, or more precisely what used to be called "kuchitori-gawari," is a course that brings together small portions of items from the sea, the…
Tokyo Airport Restaurant
For the hashi-arai (a small palate-cleansing soup), the salt concentration is set to zero-point-five percent. The lid of the hashi-arai soup bowl…
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