November
The shuto sauce on the hasu-imo ends up with a thick, clinging texture much like an egg-yolk vinegar sauce. Cooking it in a hot water bath gives more…
Our Shinagawa Club is used mainly as a venue for entertaining company executives; we offer both à la carte and set courses at lunch, and only set…
Ginza Mizuho Securities Ginza Club
The salmon sheet wrapping the appetizer's Western-salmon mousse is a store-bought product; since it's made from raw salmon and has little flavor on…
For the Ise lobster, flame-flashed briefly with sake and topped with toasted karasumi, I flash it quickly with sake and top half of the flesh with…
Karuizawa Present Resort Karuizawa
Takeharu Kadowaki
The Shinshu salmon used in the chrysanthemum salad is a hybrid with no distinct male or female, crossed between kokanee (beni-masu) and brown trout…
Ningyocho Royal Park Hotel
Yoshiteru Iwata
This is something we do at our hotel when things get busy: what's called niyaki, simmering a dish once and then searing it before serving. For this…
¥1,760
Cook time 1 hr
Yonemura
These are two sakizuke courses. Both crab dishes are grilled over charcoal in front of the guest and picked apart by hand; the hand-picked crab is…
Ginza Mizuho Securities Ginza Club
This is the soup course. For the whale skin in white miso, I trim away the black outer skin of the whale skin and the part inside that tends to…
I did feel that using onjaku (a course named for the warm stone that gave kaiseki cuisine its name) here might make it a bit heavy, but I went with…
The swimming crab (gazami), also called watarigani, is washed thoroughly clean, and the shell and apron are salted before steaming. It is then…
Izu Nagaoka Onsen, Kameya Keian
The grilled course is pine-cone-style grilled tilefish. The tilefish is filleted with its scales left on, marinated in a sake-and-soy marinade, and…
For the amadai iso-no-kaori style: it's named this way because, due to a fair currently running at the restaurant, we're using aonori (green laver)…
Koshuya Cooking Association
The scallop shinjo is topped with lily bulb (yuri-ne) colored and shaped for the garnish, lightly dusted with flour, and steamed. The lotus root…
● Ise lobster tōji-age: peel the shell of the Ise lobster and rinse it in a light sake-and-salt wash. Cut a sheet of flat tofu skin with a knife and…
The warm course, softshell turtle and turnip kabura-mushi, uses only the empera, the gelatinous rim of the turtle's shell. The turnip is grated…
Otemachi Tokyo Kaikan
The Nankan somen used in the simmered-bowl course is a specialty of this region — hand-stretched in the traditional way, it has a firm bite. It's a…
For the rice course, I added two slices of pickles per guest. In honzen cuisine (formal banquet-style dining), odd numbers are the formal rule for…
For the fried course, the tilefish okina-maki, we pour hot sesame oil over the scallion just before carrying it out to the guest. The aroma spreads…
The clear-soup course is a blackthroat seaperch turnip clear soup. For the maple-leaf tofu, I made a red bell pepper kuzu-starch-set tofu and cut it…
Kagurazaka Restaurant Maki
For the tilefish steamed with whole buckwheat grains, I combine steamed new soba with grated sticky mountain yam, season it, wrap it in tilefish, and…
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