Shiodome Conrad Tokyo Japanese Restaurant "Kazahana"
Katsuhiro Tamura
This is the palate-bridging course. It is sea urchin rice. Raw sea urchin is dipped in a thin batter and dropped into oil for a quick tempura. It is…
Hotel Gajoen Tokyo
This is the rice course. For the conger eel in the blackened conger eel ochazuke, it is steeped in the base for ten minutes, steamed for twenty…
Tsukiji Tamura
This is the chilled bowl course. As preparation, the hamo has its belly bones removed and then undergoes honekiri, the bone-cutting technique — it is…
Yoyogi, Four Seasons Taste Horikawa
This is the rice course's ayu kamameshi. Normally the ayu is basted and grilled with salt and sake and topped with scattered water pepper leaves, but…
Hibiya - Daiwa Exceed Co., Ltd. "Esquire Club"
A deep-fried course. The avocado and fuki-miso (butterbur-shoot miso) sauce, spooned into a hollowed-out boiled egg shell with the yolk removed…
Ginza Mizuho Securities Ginza Club
This is the deep-fried course. For the oyster kakiage, we dust the blanched land vegetable that resembles seaweed and the rehydrated hijiki with…
Tsukiji Fish Market Seafood
For the yatsugashira taro, sweetly simmered, I use a rich stock made from grilled conger eel bones as the base for it. Every December I hear head…
Tsukiji Fish Market Seafood
This is the simmered course. For the stingray fin, whole-simmered with mountain vegetables, I salt-rub the raw stingray fin, rinse it thoroughly…
Hakone Yumoto Senkei
This is the grilled course. On the recommendation of a senior colleague, I tried my hand at a grilled cheese 'treasure ship,' a festive New Year…
Nadaman Guest House, Shinjuku
This is the rice course. Though it's labeled 'kama-cooked rice,' with the idea of pairing it with wine, we tried cooking it paella-style. For the…
This is a deep-fried dish. For the okoze double-fillet roll, matsutake mushroom and steamed sea urchin are used as the core, rolled up, and…
Yoshiharu Kasai
This is the rice course. The ayu used for the ayu broth poured over rice isn't listed on the menu, but it's coated with sesame and nori, then…
Hitotsubashi Josui Hall "Hashihantei"
This is the simmered course: gourd-shaped vegetables, sweetly simmered. Each vegetable is simmered separately in its own pot — daikon with…
Yanagibashi Kameseirou
For pinecone-cut tokobushi shore-grilled, we remove the tokobushi from its shell, score it into a pinecone pattern, quick-blanch it, and while…
The simmered dish is ebi-imo, cod milt (kumoko), and maki-grade prawns, each simmered separately to absorb the seasoning. It's not on the menu, but…
For the deep-fried shrimp rice-bale rolls, we cut the crusts off bread sliced eight to a loaf, steam it lightly, and then use the edge of the cutting…
For the butterfish tagoto-yaki, we hollow out eggplant to represent a rice paddy field, and lightly sear it. The butterfish is salted and grilled…
Akasaka/Akasaka Hikawa
Masaru Tanaka
This is about corn. For the corn surinagashi, I boil the corn together with its cob in a small amount of kombu dashi, then blend 500g of the…
Omiya Fish Master
Inside are mirugai, akagai, and urui (a mountain vegetable related to hosta shoots). The mirugai is quickly grilled with sake and salt. The akagai is…
The tilefish is filleted into a boneless block, salted, marinated in a blended miso for about four hours, and grilled while basting with a…
The simmered dish is daikon and shrimp tree-ring roll. The daikon is peeled into a thin continuous sheet, spread with shrimp paste, and rolled around…
Finally, the warm dish course is lily bulb kanoko-mushi. Ground fish paste is combined with foie gras stuffed inside; the lily bulb is carved neatly…
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