November
Karuizawa Present Resort Karuizawa
Takeharu Kadowaki
The grilled course's Shinshu beef and matsutake wraps matsutake mushrooms gathered near Ueda in Shinshu beef, basted and grilled with a single…
Kagurazaka Shimakin
As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…
Serves 2 · ¥150
Cook time 20 min
Nishiazabu/Nishiazabu Ichino
This is a simmered dish. For the shark fin hot pot, dried scallops are first steamed in bonito dashi for about five hours to extract their stock…
¥1,500
Cook time 2 days
Ginza Omokidake
This is the grilled course. For the butterfish baked with nuts, the butterfish is filleted, cut into portions, lightly salted, wiped dry, and then…
Atami Bamboo Forest Mizuno
This is the deep-fried course. The deep-fried conger eel yawata-maki is rolled in the usual yawata-maki fashion and steamed. Simmering it in sake…
Nishi-Azabu, Sushi Hasegawa Nishi-Azabu store
For the rice course, konjac rice nigiri sushi. Since the konjac rice comes dried, simply rinse ordinary rice, add the konjac rice in, and cook it…
Akita Shochiku Co., Ltd.
This is a simmered dish. The acorn tofu uses acorn flour. A domestic version exists from Iwate, but it's difficult to obtain these days, so I source…
Akita Shochiku Co., Ltd.
This is a grilled dish. For the fugu and chrysanthemum sushi, this time I used kue (longtooth grouper) instead of fugu. The caviar sheet in the…
Let's move on to the simmered dishes. This is alfonsino hakata-ni. The alfonsino is salted, its moisture drawn out with a dehydrating sheet, then…
Izu Nagaoka Onsen, Kameya Keian
Ebi-imo (a shrimp-shaped taro) soup-simmered: the ebi-imo is cut with a knife, parboiled in rice-rinsing water, then combined with grilled scallion…
The grilled course is duck moromi-yaki. The duck is marinated overnight in moromi miso, an unrefined miso mash, and grilled whole, as a single piece…
Daiwa Exceed Co., Ltd.
The Ise lobster gusoku-ni is finished with a miso base. At the end, beaten egg is added and left half-set, so that the egg absorbs the umami of the…
Otemachi Tokyo Kaikan
Since we're in Kumamoto, many guests do ask for horse meat. This time, for the appetizer, I tossed horse meat with broom cypress seeds, sometimes…
As for the oyster hagi-yaki, oysters vary quite a bit in size from one to another, so to even out the size I wrap them in bacon. The idea is that you…
As for the yam bulbils deep-fried in sea urchin batter, the key point when frying in the sea urchin batter is that if the oil temperature runs too…
This variation on the sashimi course is prepared salad-style and served with a Japanese-style dressing. The sweet shrimp is tossed with land caviar…
Akasaka/Akasaka Hikawa
Masaru Tanaka
Since the serving dish for the fried course is large, we finished it light and fluffy, but the original idea was actually xiaolongbao (soup…
Our Shinagawa Club is used mainly as a venue for entertaining company executives; we offer both à la carte and set courses at lunch, and only set…
The turnip kinuta-maki uses both the turnip's flesh and its stems. The surrounding trimmings can also be used for things like pickles. For the turban…
Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)
The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…
Serves 1 · ¥500
Cook time 1 days
Showing 24 of 695
