Read the article: Prawn skewered straight, grilled with golden egg yolk
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…
For the simmered course's simmered tuna and turnip: turnip is normally simmered in a dashi made with chicken fat, but this time I used tuna back fat…
What I'd really recommend from the takiawase is the mibuna, chrysanthemum petal, and salted whale skin in a light, broth-based simmered dish. It's…
The matsutake in the clear-soup course is chopped fine. This is something we've done since the previous master's (oyaji-san's) time — chopped this…
At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…
At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…
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…
Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…
Ginza Kasuga
Takao Shimada
Sawani-jitate is versatile, so I use it throughout the year. Here I used nagori hamo, and I hear that in Ōita they eat hamo year-round; at our…
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…
Ginza Kasuga
Takao Shimada
This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…
With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…
Kioicho auspicious
For the fried course, we turn dried persimmon into a paste, spread it into a sheet, and set kimi-zushi, sushi made with sweet-vinegared cooked egg…
Kioicho auspicious
For the mochi-kujira — a fatty, gelatinous cut of whale prized for its chewy texture — and daikon, we used minke whale. Because the skin peels away…
What we lay beneath the fugu wrapped in endive is the heart of a napa cabbage. As the weather turns cold it grows sweeter and takes on a different…
For the clam and udo dressed with nori, the clam's gut is removed and the clam is cooked briefly in sake and salt. For the dressing, the firm part of…
The autumn-colored namasu is essentially a scaled-down vinegared dish. Normally I toss everything together, but this time I separated the components…
For the sake-pairing dish nagaimo with funazushi, I finely shred trimmings of the funazushi's crucian carp, season it with light soy sauce and sake…
Ginza Mizuho Securities Ginza Club
For the simmered-dish course's softshell turtle wrapped in millet fu, I boil the millet fu, cut it small, press it through a sieve, and combine it…
Shibaura Kaiseki "Peony"
The broth for the New Year's mochi soup is made by simmering pheasant carcass and vegetables into a stock, reducing it thoroughly until clear, then…
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the themes of a heat-relief dish for summer and cold cuisine, this is an appetizer. For the abalone somen, since abalone prices have been rising…
Serves 1 · ¥358
Cook time 1 hr
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