August
Japanese Chef Kyoyukai
The simmered dish is the classic Ise lobster in the shell. Split the head lengthwise, simmer it first to draw out a stock, and then add the meat and…
For the vinegared dish, the base stand was made by peeling a watermelon radish. The ball in the coin-shaped octopus is rice cooked with octopus —…
For the soup course, playing on the 'one-spoon' style of dish that was trendy about one to two years ago, I wanted guests to enjoy three small soup…
Ginza Kasuga
Takao Shimada
At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…
This is a fried course. For the Fushimi pepper stuffed with swimming crab, I use swimming crab in season. Swimming crab has a rich flavor and is…
¥500
Cook time 30 min
Kioicho, Hotel New Otani Senbazuru
Isamu Miyata
This is a simmered dish, paired with a fruit-forward, full-bodied red wine. Soy-based dishes don't pair easily with wine, but simmering with soy…
Tsuburano Shinjuku Gyoen branch
This is a simmered dish. Wanting to bring out the pure flavor of the turnip and potato, we do not boil and rinse them. Instead we char the surface…
Nihonbashi and Nihonbashi Izumoya
For the grilled course, I wanted to use shogi (Japanese chess) — much talked about these days — as the motif, but it proved too difficult, so I…
Tsukiji Tamura
This is a nimono, a simmered course. The kajiki shabu-shabu uses the belly section of the kajiki. The belly tends to be avoided because it has a lot…
Yoshiharu Kasai
The pickle course is mizunasu (a mild eggplant variety) mixed pickle. Preparing it in an old-pickle style with myoga, shiso, and new ginger makes it…
Yoshiharu Kasai
The course served near the meal's end, often vinegared or dressed dishes, is hairy crab with egg-yolk miso. In summer, hairy crab really does win out…
Japanese Chef Kyoyukai
This is the simmered course. For the hamo nanban-style simmer, the hamo is rolled with green onion, then wrapped in a bamboo sheath, deep-fried, and…
Akasaka/Akasaka Hikawa
Masaru Tanaka
Finally, pike conger. For the pike conger hydrangea, we first trim off the head and tail of live pike conger, drop it into cold water for thirty…
JX Group Roppongi Club
This is the final additional course. For the hamo otoshi, I make hone-kiri cuts in the hamo and give it a quick blanch. The abalone is wrapped in…
JX Group Roppongi Club
The takiawase is mi-gaeshi eel. Starting from the neck, I turn the eel's flesh inside out along the bone. Before that, I make sure to remove the…
Ginza Kappo Risen
For ayu somen, grill the ayu thoroughly and remove the center bone. Boil the lotus root with iron added to the water, and let it soak in clear soup…
Wakakomakai KKR Hotel Tokyo
For the tilefish styled as a white waterfall, I butterfly open the tilefish and wrap it in somen noodles. The clear soup base is made by combining…
Next is the soup course. For the pike conger dusted with Yoshino kuzu, I bone-score the hamo, dust it with Yoshino kuzu starch, and finish it in…
Mukojima/Chiyoda restaurant
Steamed corn is made by pressing raw corn through a sieve and combining it with dashi at a ratio of two parts corn to one part dashi, then steaming…
Odawara SAKANA CUISINE RYŌ
Remove the rock oysters from their shells, work them gently with grated daikon, rinse them well in water, and blanch them. Once the initial heat has…
The soup course is edamame tofu inro. After setting it in a rectangular setting mold, cutting the tofu into thin slices with a knife is quite…
As for the tuna in the sashimi course, we are near the ports of Shimizu and Yaizu where tuna is landed, so we always make a point of including tuna…
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