Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori
As for the o-tsukuri (sashimi course), we source our fish directly from the fishing ports of Niigata, Miura, and Chōshi. Guests seem to feel more at…
The rice course is warm anago (conger eel) sushi. Since it's also the cold season and cold sushi isn't very well received, I made it warm, at about…
Hitotsubashi Josui Hall "Hashihantei"
The fried dish's king crab nori roll — since I was able to get good king crab, I wrapped the leg meat in Asakusa nori and used mitsuba to create a…
The soup is the usual sawani-style broth combined with deep-fried pike conger (hamo). Sawani soup normally uses pork fatback, but this time we used…
For the simmered course's ray and seven-color vegetables simmered together, rather than reconstituting the dried ray at room temperature, I place it…
As for the higai simmered with shiso: since a rare catch of higai (a small river fish once favored by the Meiji Emperor) came in, I thought to…
For the grilled tilefish with olive, a splash of pan glaze made from salted fermented seafood is worked in as a secret touch to add depth of flavor…
For deep-sea smelt in tagoto style, we filleted the smelt into three pieces, and today wrapped it around shrimp meat, topped it with yuzu miso, and…
Ginza Yukicho
For No. 3, the new-style tumble-simmered ebi-imo — after steaming the ebi-imo, I quickly deep-fry just the surface with no coating so it doesn't lose…
This soup course is sea bream and turnip. The accompanying spinach was not available, so red-stemmed spinach was substituted instead.
For the salt leaf, shimeji mushroom, and pear dressed with yuba: I came across an ingredient called salt leaf, so I decided to bring it into this…
For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…
For the soup course: Chiba has quite a few fasting retreats where people walk around drinking nothing but brown rice broth, so I tried making this in…
For the mushroom medley, we use large hon-shimeji mushrooms cultivated by Yamasa Shoyu (a corporate sponsor of this association).
Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
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