Kioicho auspicious
For the pinecone-shaped arrowhead tuber, we finish it in two colors using matcha, shaping it with the pincers used for soft wagashi dough.
Uenoikenohata Kaien-tei
The coating for the dried fruit, soft-smoked salmon, and prosciutto in sasamo-cheese dressing combines 30 g of fromage blanc, 30 g of cream cheese…
The fried course is what we actually serve in the restaurant. What's poured over the golden-fried kuruma prawn is aurora sauce. Dishes like this that…
Ginza Mizuho Securities Ginza Club
For the grilled dish, nanten-style grilled butterfish, I lightly grill the butterfish first. I press cooked rice porridge through a sieve, thin it…
Karuizawa Present Resort Karuizawa
Takeharu Kadowaki
For the tabletop hot-pot course, since Karuizawa turns quite cold by November, I designed it to be enjoyed warming up over a small individual pot…
I plated the simmered course boldly, in the style of an autumnal arrangement, as though gathered together by the wind. For the Ise lobster steamed in…
Shibaura Kaiseki "Peony"
For the celebratory course's dried, ceremonial abalone strip: I peel the abalone into somewhat thick sheets using the rotary-peeling technique, then…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
For the conger eel with ginger foam jelly, the conger eel is cooked the same way as nitsuanago, the soy-simmered conger eel used for sushi. Take…
This is a chilled simmered dish. For "Chilled Eel and White Eggplant," I finished the eel using the same method sushi restaurants use for simmered…
Serves 1 · ¥800
Cook time 30 min
This is the in-between course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Eel Inro-Zushi" is my attempt to adapt inro-zushi — a style…
Serves 1 · ¥520
Cook time 20 min
I work at a restaurant whose main offering is sushi, so I don't often get the chance to work with eel, but I'd like to introduce a dish from among…
Serves 1 · ¥680
Cook time 45 min
White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…
Serves 1 · ¥2,800
Cook time 30 min
In honor of the Chrysanthemum Festival (Chōyō no Sekku) in September, I devised a vividly colored dish built around a delicate amber kuzu sauce made…
Serves 1 · ¥1,000
Cook time 40 min
This is the simmered dish for new-style eel cuisine. "Eel and Winter Melon, Hakata-Style" was inspired by gisei-dofu (mock tofu), with eel folded…
Serves 10 · ¥4,500
Cook time 1 hr
Hamamatsu "Seirin"
Atsunari Hasebe
Chef : Atsunari Hasebe(Seirin Owner-chef) Ingredients: <> Pureed taro･･･60 g Doman mud crab meat･･･…
These are three grilled dishes for "Shin Unagi-ryori" (new-style eel cuisine). Under the theme "Japan's Preserved Foods," I devised three grilled…
Serves 1 · ¥5,000
Cook time 1 hr
At the restaurant where I work, we're used to handling freshwater fish, so I felt this theme, "Shin Unagi-ryori" (new-style eel cuisine), was…
Serves 1 · ¥4,500
Cook time 1 hr
This is the fried course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Toji-Style Yuba-Wrapped Deep-Fried Eel" takes sauce-grilled eel…
Serves 1 · ¥1,500
Cook time 40 min
This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…
Serves 1 · ¥490
Cook time 1 hr
This is the grilled course, from the new-style eel cuisine theme. For "Eel with Spicy Tomato Sauce," I took a hint from the Italian salsa pomodoro…
Serves 1 · ¥520
Cook time 40 min
These are three sake-pairing dishes for new-style eel cuisine. For "Eel Hakata-Style," I personally love the combination of narazuke (sake-lees…
Serves 1 · ¥1,800
Cook time 40 min
Nihon ryori Ensui
Ryosuke Ito
The umami of abalone, concentrated by steaming it without any added seasonings.
Serves 1 · ¥1,500
Cook time 10 min
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