June
Otemachi Tokyo Kaikan
The story of soy sauce. Soy sauce, said to have originated in Yuasa, Wakayama, passed through Hekinan in Aichi before reaching Choshi in Chiba. Soy…
Kagurazaka Restaurant Maki
After the zucchini is stuffed with a fish-paste dumpling filling, it's first cooked through in a convection oven. If it's cooked too soft, though, it…
Today's menu includes a good many dishes we regularly serve, but I also draw plenty of ideas from Western and Chinese cooking. Let's start with the…
Okawara Mizuki Hotel Ogaisou
For the sashimi course's kuruma prawn young-leaf style, the kuruma prawns are quickly blanched in hot water and then dropped into ice water. I…
This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…
Serves 1 · ¥1,300
Cook time 30 min
Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…
Serves 1 · ¥700
Cook time 30 min
Ningyocho Imahan
This is the grilled course. As for the rump cap (ichibo) grilled with cilantro — I present this roast-beef technique every time; it's become quite a…
¥800
Cook time 1 hr
Toranomon Hills Lucy's
A soup course. This dish was created with summer stamina in mind. Using softshell turtle on its own felt uninteresting, so I drew on a memory from a…
¥480
Cook time 1 hr
Yokohama Torinosu Bashamichi store
This is the fried dish course. For the sweetfish, butterflied and white-fan fried, I butterfly the sweetfish along its back, carefully remove the…
¥500
Cook time 30 min
Ebisu Sushi Shinobu
Kazuya Shinobu
By scoring it finely with the knife, we increase the squid's surface area, making its umami easier to sense on the tongue. We want guests to fully…
Fukushima Spa Resort Hawaiians
Yoshiyuki Yanagisawa
For the red bell pepper mousse, the red bell pepper is pureed with water and soy milk, then powdered gelatin, egg white and meringue are added and it…
Osaki Nihonkai Umi no Hana
A fried course. For the tofu-wrapped loach and burdock, the loach is butterflied as usual, its slime removed, the fins carefully trimmed, and the…
Japanese Cuisine Yoshimura
The clear-soup style bowl uses a first-extraction dashi of bonito and kombu. For the molded tomato, peeling the skin afterwards means the knife cuts…
Koishikawa, Hitachi Ltd. Hakusankaku
This is the grilled course. For the ayu grilled in bamboo leaf, the smooth, fermented ayu-innard paste brushed onto the flesh is quite salty, so I…
Kagurazaka Restaurant Maki
This is a raw asparagus pureed soup. I prepared it as a zatsuki -- the dish served first, as soon as guests are seated -- meant to be enjoyed like a…
Tsuburano Shinjuku Gyoen branch
The hamo (pike conger) is bone-scored as usual, dusted with kuzu starch, and boiled in kombu-infused water. The minazuki yaki-mochi is cut into the…
For the grilled fish course's sea bass grilled with lily bulb, I steep the sea bass in a mild, equal-parts seasoning blend with a little melted…
For the soup course's fat greenling kuzu-steamed: I fillet the fat greenling into three pieces, remove the bones, slice it thin from the end, salt…
For the appetizer's shrimp two-texture steam, the shrimp is salt-boiled and butterflied open. I season fish paste with a light seasoning and mix in…
Okawara Mizuki Hotel Ogaisou
For the soup course's fukura abalone: normally, fukura abalone is slowly reconstituted and simmered until sweet and savory, but since this is a…
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
Okunitama Shrine Wedding Hall
This is the soup course. New burdock surinagashi: wash and cut the burdock, then cook it — without removing its natural astringency — in bonito dashi…
Osaki Nihonkai Umi no Hana
A soup course. For the purple sweet potato kuzu dumpling, since purple sweet potato alone gives too dark a color, it is mixed half and half with…
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