March
Ginza ALLDAY DINING NiKO GINZA
Ryo Inoue
This is the grilled course. For the warm masago (granular fish-roe-style) jelly, a vegetable gelatin that does not melt below 80°C is set on top of…
Nishi-Shinjuku Hilton Tokyo "Juni Hayate"
This is the deep-fried course. For the maki-ebi (small juvenile kuruma prawn) senbei, the prawn's belly is opened, dusted with potato starch while…
Akasaka Shozan
This is the grilled course. For the Hitachi beef, miso-pepper grilled, I used pepper based on the Edo-period custom of eating pepper rice in winter…
Akasaka Shozan
For the river snail in nuta dressing served as the first hassun course, I paired the nuta dressing with river snail, drawing on the Edo-period custom…
Tsukiji Fish Market Seafood
This is the grilled course. For the spring sea bream grilled with iriwata, I fillet the tai into three pieces, skewer it, and pour over the finished…
This is starter two (Aio). Aio Bay was the first place in Japan to begin kuruma prawn aquaculture. As always, we simmer it in sake. Anno sweet potato…
Kenji Isshiki
This is the appetizer course. For the wasabi flower stalks, since the pungency is essential, they are briefly boiled, then quickly cooled to remove…
Omiya Fish Master
Wheel-shaped wheat gluten yuzen tofu: first, the wheel-shaped wheat gluten is simmered to bring out good flavor. Then, 50g of surimi is added to one…
Saryo Ichimatsu
It contains salt-grilled sea bream and julienned vegetables rolled in a tofu base. I added egg white and lard to the sieved tofu. Sawani-wan normally…
Jellyfish cut into fine strips and marinated in sweet vinegar is sandwiched between pieces of Kamo eggplant (a round Kyoto heirloom eggplant) and set…
Shiki Yuzen Edo
For the cherry-pink simmered octopus: after boiling the octopus in bancha tea, simmer it in sake at roughly a 6:1 ratio. Boil the sea bream roe, then…
Shiki Yuzen Edo
For the appetizer, the sakura-steamed abalone is made by salt-steaming abalone, dressing it with a sweetened, egg-enriched miso in place of wasabi…
Sea Pomegranate
The asparagus, yuba, and avocado tossed dish is a dish that came about by happy accident. Vegetables only need a day or two in a sweet white miso…
Rakantei
For the simmered course's spring daikon and lotus-root mochi simmered with shirozake: this time I used sake lees to let it soak in the seasoning…
The soup course is finished mizore-style. Remove the clam from its shell, sake-sauté it, mince the innards together with it, and combine with dashi…
Ise-sada Main Store
My restaurant is an eel specialty shop, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd like…
Serves 1 · ¥1,000
Cook time 30 min
Rika Ogasawara
This is the rice course. For the Hosta Shoot and Torreya Nut Rice, Kaze Sayaka is Nagano Prefecture's original rice variety, with firm umami and…
¥150
Cook time 40 min
Awaji Kamenoi Hotel Awaji Island
This is one of our creative dishes using bamboo shoots, and this one is a warm dish. We wanted to let guests enjoy a variety of flavors by…
Serves 1 · ¥650
Cook time 2 days
This is the grilled course. For the new bamboo shoot grilled in beef lard, we first sear the fatty part of the beef tendon used in the simmered…
Aomori, Apple Palace Aomori
This is a simmered dish, an arrangement of the Aomori local dishes known as "kayu-no-shiru, inari sushi, and jūne-mochi." This is a simmered dish…
Serves 1 · ¥820
Cook time 2 hr
Ueno Kameya Issui-tei
This is the simmered dish. Although potatoes and yams tend to sprout once spring arrives, I deliberately used yam here. Leaving it plain white would…
Yoshiharu Kasai
This is an additional hearty course. Titled 'a gathering of seasonal greens,' wild mountain greens are lightly kombu-cured. I have been developing…
Yoshiharu Kasai
This is the season when peach gives way to cherry blossoms, and one senses the fresh start of new life reflected in new graduates and school entrance…
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