Read the article: Three-color kuzu-suisen
Three-color kuzu-suisen
Since the three-color kuzu-suisen has anko (sweet red-bean paste) inside, I've kept the sweetness of the surrounding dough more restrained to…
June
Since the three-color kuzu-suisen has anko (sweet red-bean paste) inside, I've kept the sweetness of the surrounding dough more restrained to…
Kanda - Hitachi Building Systems Kanda Club
Mixed with ground shrimp paste, lightly salted, with a touch of added umami.
Kutsukake Stay Naka-Karuizawa
At our restaurant in Naka-Karuizawa, Nagano, we hold an event where guests walk through streets that once flourished as a post-town, learn about the…
Serves 4 · ¥250
Cook time 20 min
Azabudai Iki Inaba
The main branch of the restaurant I currently work at has long served breakfast, so coming up with a fresh breakfast idea again was a challenge. To…
Serves 2 · ¥267
Cook time 20 min
Daimon Kappo Miyamoto
This is a clear soup of julienned vegetables. Cut whale bacon into fine strips; peel carrot into thin sheets and julienne; simmer in a light…
Makuhari Hotel The Manhattan Japanese Restaurant Origin
A deep-fried course. The tomato-onion dressing served with the fried sea bass is made mostly from rice porridge: leftover rice is repurposed, with…
Japanese Cuisine Yoshimura
For the simmered assortment, the loach and burdock rolls: dissolving white miso into the broth makes the loach more tender. For the grape eggplant…
Izu Nagaoka Onsen, Kameya Keian
This is the deep-fried course. The sakura shrimp used in the spring rolls are caught this time of year, from April to June, in Suruga Bay off the Izu…
Izu Nagaoka Onsen, Kameya Keian
This is the grilled course. The sea bass used for the Toda-style grilled sea bass is on the smaller side, closer to a young sea bass. Salt is made…
Koishikawa, Hitachi Ltd. Hakusankaku
This is the vinegared dish course. Summer vegetables are used in the king crab nanban-zuke. The nanban vinegar is made from 5.5 gō of dashi, 1 gō of…
Nerima Hotel Cadenza Hikarigaoka
For the okoze maru-jitate, the okoze is filleted into three pieces and lightly salted; rice-flour dumplings mixed with sieved green peas are wrapped…
Last is the simmered dish. For the tender-simmered octopus, thoroughly remove the sliminess from the octopus, wash it, and tenderize it by pounding…
For the summer vegetable pureed soup, Romanesco and onion are simmered together with hard clams and bacon; once the dashi flavor has come out, the…
Otsuka Senya
For the grilled course's isaki-and-bamboo-shoot sandwiched grilled, I use only the root end of the bamboo shoot, score it with the knife, and steep…
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
Tenmame tofu is one of the sakizuke dishes. It's set using fava beans and soy milk. I've poured in a light savory dashi as well, but you can enjoy it…
The okoze in the clear-soup course gives off good dashi, and it's delicious. In the cold season, I serve it hot-pot style with a whole grilled…
The sakizuke stands in for the sashimi course; the raw octopus and torigai are given only a quick hot-water rinse (yu-arai), just enough to lightly…
At the restaurant where I work, we're used to handling freshwater fish, so I felt this eel theme was approachable, but I also took on a dish I'd…
Serves 1 · ¥5,000
Cook time 1 hr
From the theme of new-style eel cuisine, this is the grilled course. For the eel and beef, I paired eel and beef — which go well together — with…
Serves 1 · ¥1,050
Cook time 20 min
Daimon Kappo Miyamoto
Serves 7 · ¥350
Cook time 40 min
Okunitama Shrine Wedding Hall
This is the rice course. Ayu takikomi gohan is often made with the fish left whole, but the bones make it hard to eat, so this time I fillet the ayu…
Otemachi Tokyo Kaikan
The story of kombu. What matters with kombu is how many years it can be kept stored in the warehouse. Once bought, it is left in storage for a…
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