Yaesu Kappo Shimamura
This is the simmered course. For the Nankan-age conger eel Hakata-style, I used Nankan-age — a thin, crisp fried tofu from Nankan in Kumamoto — which…
For the grilled course, the yellowtail 'snow mountain' grilled is made by salting the yellowtail, topping it with a mixture of grated daikon and…
Kawasaki Japanese Cuisine Isawa
This is the vinegared dish. For the yellowtail and daikon, cut the yellowtail into small block-cut fillets, skewer with a metal skewer, salt lightly…
The small-bowl course's yellowtail and daikon is made by wrapping yellowtail in grated daikon radish to form a manju. When shaping it into a manju…
This is a small hot pot. Since the yellowtail sesame hot pot tends to taste rather thin on its own, I add ground sesame along with sesame oil…
Noboru Yamamoto
This is the clear-soup course. At our restaurant we prepare five or six yellowtail of 10 kg or more, salt them heavily, and keep them in the…
Yaesu Kappo Yamanto
This is the simmered course. The yellowtail-and-daikon thousand-layer roll was inspired by a colleague from Hokuriku I once worked under, who used to…
Izu Shoheiso
For the grilled course, we've prepared two dishes this time. The first is a twist on the usual grilled item: smoked butterfish. Since butterfish has…
Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…
This is the fried course. For the Japanese parsley and yellowtail rolls wrapped in yuba — named for Toji temple's famous tofu — I simmer the…
Ginza 1864
As for the grilled-plate course dish Ise lobster ōgon, when using frozen lobster there is a bit of an off-smell, so I worked a small amount of…
For the grilled course's yellowtail Nanzenji-yaki: tofu is seasoned with salt and pepper and pan-fried like a steak, then placed on top of yellowtail…
Ginza Kappo Risen
Uenoikenohata Kaien-tei
The larch bolete mushroom in this simmered dish is one that's salt-preserved in places like Shinshu, Nagano; we boil it, rinse it in water, and let…
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