As a substitute for the simmered course, since it's November, I made it into a hot pot: salmon and vegetable individual hot pot, sake-lees style. Raw…
Shibazuke pressed rice is a dish using shibazuke, which ranks first among the pickled foods (oshinko) that Kyoto prides itself on. It's a dish I…
Tsuburano Shinjuku Gyoen branch
The hamo nigiri sushi is made by sprinkling the hamo with a salt seasoned to bring out good flavor (kuiaji) and then boiling it.
Ise-sada Main Store
The soup course is maru-sui. The softshell turtle is dressed in the usual way and simmered in tamazake. It is simmered for forty minutes to an hour…
Tadahito Yumoto
For the grilled course, since this is Shinshu, I made Shinano snow trout grilled sandwiched between kombu. I let the Shinano snow trout absorb some…
Tadahito Yumoto
The simmered dish is a three-color tofu of carrot, buckwheat flour, and matcha. For the carrot, I used one that had been laid in snow so its…
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
Daichūji imo is a taro grown at Daichūji temple in Numazu; it's considerably larger than ebi-imo taro, and it's packed solid all the way through…
Ginza/Ginza Asami (formerly Michelin Guide selected)
Kenji Asami
I was taught a preparation method for softshell turtle that removes any unwanted odor, and at customers' request I also serve it in place of the soup…
For the rice course of the dinner set, plain white rice cooked from local rice, or a seasonal takikomi rice such as mushroom rice, seem to be well…
Otemachi Tokyo Kaikan
As for the grilled course's bamboo shoot irifune — an 'incoming ship' plating style — I was often told that wherever there's an incoming ship, there…
Otemachi Tokyo Kaikan
The celebratory New Year dish is arranged to suit New Year decorations, so we've also included ceremonial paper strips and pine-bamboo-plum motifs…
For the grilled course's overnight-dried willow flounder, I salt the flounder, dry it overnight, and finish it by grilling with a splash of a…
The amago simmered in moromi miso is cooked in moromi-miso to mask the smell distinctive to river fish.
Served in a physalis husk is the hamo roe marinated in konowata. When marinating the hamo's roe sac, be sure to stir it with chopsticks 2-3 times a…
Akasaka/Akasaka Hikawa
Masaru Tanaka
For the grilled course's olive-grilled tilefish (amadai), julienned and deep-fried kabocha squash and apple are placed on top. There's sweetness…
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