October
This is the season when turnips (kabura) start to taste their best. When frost falls, root vegetables push moisture out of themselves so they won't…
For the bundled matsuba-gani, I've cut it on the diagonal, since cutting it straight would make it look like a plum blossom — though in winter…
For the grilled course, barracuda grilled with shuto: for the marinade, roughly one gō (about 180 ml) of sake to about 70 g of unrinsed, still-salty…
Otemachi Tokyo Kaikan
For the appetizer, autumn-foliage kamaboko, I used splendid alfonsino for its autumn-foliage color, even though the season may be a little off…
Ginza Fukuju (Michelin two stars, Japan 2026)
Katsuhiro Onodera
For isobe tofu, I crumble tofu and combine it with raw fish and wakame (seaweed), then run it through a food processor for a light, fluffy texture…
The appetizer course's basil sauce grilled scallop brings in an Italian influence. For the sauce, I finely mince fresh basil and combine it with…
Takashi Okada
This is the grilled fish course. For the ochi-ayu oyako-yaki, I butterflied the ochi-ayu from the belly, removed the roe, took out the backbone, then…
¥1,550
Cook time 50 min
Ikebukuro Metropolitan Hotel
The second appetizer is tilefish pressed with chrysanthemum petals. The tilefish is filleted, skinned, cut in a fine thread-cut sashimi style, and…
Shuzenji Arai Ryokan
This is a clear-soup course. For the whole buckwheat groat manju, crab shinjo is used as the binder, then the manju is steamed and steeped in a…
Hattori Nutrition College
For the soup course, this is softshell turtle shinjo with a seared finish. To prepare the turtle, I quick-blanch it, remove the thin skin, then pass…
Omotesando Japanese Cuisine Keyaki-tei
This is tilefish steamed with scattered autumn garnishes. Tilefish is a very expensive fish. I fillet it into three pieces, salt it lightly, soak it…
The New Okura, Yokohama
Toru Kato
The last course is the fried dish. For the hagi-style shinjo wrapped around a soft-poached egg, deep-fried, we combine Japanese mountain yam with…
This is a clear-soup course. For the pike conger and its roe, autumn nut shinjo, fish-paste dumplings, hamo with good fat from early autumn is made…
This is the clear-soup course. For the tilefish stuffed with nuts, the tilefish is filleted into three pieces, cut into a block, lightly salted, then…
Yoshiharu Kasai
This is the fried course. We often serve fugu in black vinegar at our resort properties and outside restaurants. We wash the fugu once in soy sauce…
Shibuya Japanese Restaurant Aogaki
First, two appetizer dishes. For the pufferfish shuto-egg dressing, the pufferfish is filleted into three pieces and, without removing the skin…
Atami Bamboo Forest Mizuno
The vinegared course is whale skin and dried fig dressed in vinegared miso. Salted whale skin is reconstituted by soaking it overnight in…
Ginza Hikari
This is the vinegared dish. The salted whale skin is slowly reconstituted over four to five hours in rice-bran water that is changed three to four…
The warm-dish course, Ise lobster shinjo, is made by flaking Ise lobster that has been boiled once and folding it into a mixture shaped like hanpen…
Itako Japanese Cuisine Yamauchi
Itako Japanese Cuisine Yamauchi
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