February
Shinagawa turnip is a white, elongated turnip about 15 cm long. Its flavor is unassuming and simple, without a strong character of its own. In the…
For this appetizer (sakizuke) of konoko-kake, I cook it simply, in a way that brings out the flavor of the ingredient itself.
Rokusaburo Michiba
For tai-kabura, the sea bream head is more delicious when it carries a certain richness of flavor, but that richness would be a bit too heavy for the…
Rokusaburo Michiba
As for the Ise lobster and live hata stone-steamed grill: I thought it would be nice to include a bit of showmanship, so I do a stone-steamed grill…
Rokusaburo Michiba
As for the morning-dug daikon simmered with shuto: daikon is truly at its best when freshly dug, which is why I named it 'morning-dug daikon.' When…
Hita Hotel Shinshiyo
Noboru Konishi
From "expressing Fukuoka through cooking," this is a grilled dish. Titled "The Charm of Nature," I fashioned freshly harvested bamboo shoots from a…
Serves 1 · ¥700
Cook time 40 min
Ise-sada Main Store
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
After trying various ways to enjoy kue grouper, we found that frying it was delicious, so we are presenting it here as a reference entry. It is…
Yaesu Kappo Shimamura
For the sea bream grilled and marinated in broth, the sea bream is filleted into three pieces, lightly salted, grilled, and steeped in a soup made…
For the substitute bowl course (kawaribachi), the papaya bowl needs alignment marks so the lid closes properly every time. When we serve it, we have…
With the three-color nagaimo roll in shirozake sauce, the difficulty lies in the thickness: keeping enough of the nagaimo's crisp, crunchy texture…
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