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, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn. For the kurumi-yaki…
Ginza Kasuga
Takao Shimada
Autumn eggplant and matsutake sumashi-jitate is something I use every year once autumn comes: I quickly simmer the matsutake and eggplant and serve…
The simmered course is kinki (rockfish) simmered Korean-style. I add Korean chili pepper at the finish, but since it's quite spicy, keeping the…
For the clear-soup course, hōnen hamo: since rice absorbs moisture easily, it's better to simmer it in a slightly larger amount of broth. Also, when…
Mochi-textured abalone with liver dressing: if you deep-fry abalone it shrinks considerably and turns oily, but if you steam it, it returns to its…
Tree-ring pork was inspired by Okinawa's pork-and-egg onigiri. That pork-and-egg onigiri is grilled pork luncheon meat, mayonnaise, and rolled omelet…
Otemachi Tokyo Kaikan
For the soup-bowl course, shark fin tofu, tofu and fish paste (surimi) are thinned with kelp dashi and formed into dumplings, then wrapped in shark…
For the deep-fried dish, red sweet peppers, karashi-age (mustard worked into the deep-fry coating), double-stuffed, crush scallop and season it…
For the sashimi, we tried sandwiching fresh sea urchin into the pen shell.
Okunitama Shrine Wedding Hall
For the rice course, this is Akita Komachi udon. As for the jajiang-style miso, adding Chinese sweet bean paste gives it a somewhat different flavor.
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow the principle of…
The shintori-na (a leafy green) garnish in the soup course is rolled, but I think it would work just as well shredded and served in more of a…
Rokusaburo Michiba
For the raw horse mackerel and Japanese whiting: we lightly salt them, and once the salt has settled in, we press them gently with kombu and set them…
For the appetizer, the deep-fried course, and the vinegared dish, we used peanuts, a specialty of Chiba Prefecture: raw peanuts in the appetizer's…
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…
For the tube-cut burdock coated in shrimp powder, we dry and toast tiny opossum shrimp, grind them finely in a mortar, pass them through a sieve…
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