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Japanese Chefs Recipes

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  • Read the article: Hina-ebi, Green Breeze

    Odawara SAKANA CUISINE RYŌ

    Hina-ebi, Green Breeze

    Kuchitori, or more precisely what used to be called "kuchitori-gawari," is a course that brings together small portions of items from the sea, the…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Summer
  • Read the article: Abalone and Okra Roll

    Odawara SAKANA CUISINE RYŌ

    Abalone and Okra Roll

  • Read the article: Whitebait fritter over rice in tea

    Odawara SAKANA CUISINE RYŌ

    Whitebait fritter over rice in tea

    The rice course is shirasu kakiage chazuke. Kakiage chazuke is usually made with roasted green tea, but since it happens to be the season when…

    • Rice course
    • Summer
  • Read the article: Sea Urchin and Eggplant

    Odawara SAKANA CUISINE RYŌ

    Sea Urchin and Eggplant

    The sea urchin in the sea urchin eggplant dish is fresh sea urchin placed on aluminum foil and given only the lightest touch of searing — just enough…

  • Read the article: Horse Mackerel Pressed Sushi in a Bamboo-Leaf Boat

    Odawara SAKANA CUISINE RYŌ

    Horse Mackerel Pressed Sushi in a Bamboo-Leaf Boat

    As for the horse mackerel pressed sushi served in a bamboo-leaf boat, horse mackerel pressed sushi is said to have originated in Oiso. Because of…

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