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Japanese Chefs Recipes

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27 results
  • Read the article: Cod and tofu in a yuzu shell

    Kaminoyama City Meigetsuso

    Cod and tofu in a yuzu shell

    This makes use of cod and yuzu in season, and I designed it for the guests in their forties to seventies who make up most of our clientele. This is a…

    • Kaiseki cuisine
    • Winter
    • evocative charm

    • Serves 1 · ¥445

    • Cook time 50 min

  • Read the article: Three-Year Fugu, Kombu-Cured and Steamed with Ginjo Sake

    Kagawa, Kotohira Grand Hotel Sakura no Sho

    Kazutaka Yamaguchi

    Three-Year Fugu, Kombu-Cured and Steamed with Ginjo Sake

    Making use of winter ingredients, this is a dish for three-year fugu at its peak season. This is a steamed dish. For the Three-Year Fugu Kombu-Cured…

    • Kaiseki cuisine
    • Winter
    • hearty and satisfying

    • Serves 3 · ¥2,500

    • Cook time 1 hr

  • Read the article: Three-year fugu, three sesame-fragrant preparations: salt-grilled outer skin (teppi) with scallion, shichimi-grilled inner skin (mikawa), and sansho-grilled middle membrane (tōtōmi)

    Kagawa, Kotohira Grand Hotel Sakura no Sho

    Kazutaka Yamaguchi

    Three-year fugu, three sesame-fragrant preparations: salt-grilled outer skin (teppi) with scallion, shichimi-grilled inner skin (mikawa), and sansho-grilled middle membrane (tōtōmi)

    This time, I prepared a winter dish using three-year Seto Inland Sea fugu, the king of winter's seafood, with cooking methods matched to the season…

    • Kaiseki cuisine
    • Winter
    • hearty and satisfying

    • Serves 3 · ¥600

    • Cook time 1 hr

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