March
For the akamachi and bamboo shoot miso-yaki, the akamachi is filleted into three pieces, woven into a lattice pattern, salted, and grilled. The miso…
Ome, Kanpo no Yado Ome
For the conger eel hōsho-maki, since daikon alone would look too plain and white, carrot is also wrapped around the outside for better balance with…
The clear-soup course is sea bream simmered to a plump, glossy finish, with red-and-white mochi. I suppose you could call this a fairly standard…
Ginza Hikari
For the deep-fried course, choose large icefish (shirauo), stretch the raw flesh thin, coat it with cherry blossoms, and deep-fry.
Shiki Yuzen Edo
For the fat greenling yawata-yaki, rinse the fat greenling, score the bones with fine honekiri cuts, marinate it in a san-do-wari - an equal-parts…
Shiki Yuzen Edo
For the hamaguri shinjo, boil the clams and set aside some of the meat, cut small. Take raw clam meat, add a little grated yamato-imo (a variety of…
Ginza Okubo
Kinya Okubo
The foie gras, served as a thick, soup-like course, would use goose oil (duck fat) and a great many spices in a Western-style version, but since I…
Yanagibashi Kameseirou
For the soup course's fat greenling kuzu-tataki, the fat greenling is filleted, boned, and split into two thin fillets so it resembles cherry blossom…
Mabuchi Shoji Co., Ltd.
For the deep-fried course, the crab kasumi-age is fried using rice paper. For the potato basket, the potato is peeled into a continuous ribbon…
Rika Ogasawara
For the seared Shinshu Daio Iwana char soup: Shinshu Daio Iwana was developed as a white-fleshed counterpart to the red-fleshed Shinshu salmon. It's…
¥160
Cook time 1 hr
Akasaka/Akasaka Hikawa
Masaru Tanaka
For the winter turnip flat-noodle dish, I wanted to use funa-konbu, a softened, seasoned kombu, so I shaped it to draw out umami together with turnip…
Hotel Emion Tokyo Bay Japanese Restaurant Kai
This is the grilled course. Alongside the ainame ro-yaki and conger eel naruto-maki, though not on the menu, I also skewer crab shinjo and hosta…
Akasaka Shozan
This is the tomezakana course (a hearty dish that marks the meal's turn toward its close). Records state that monkfish flesh was eaten by tracing the…
This is soup course six (Hagi). In Yamaguchi, plenty of small tilefish come in, and wakame is also harvested in abundance. I steamed both and…
This is soup course four (Mine). Choshu Akajidori chicken is usually prepared as a simmered assortment, but this time I tried a somewhat…
This is soup course three (Iwakuni, Hagi). It is a shinjo made by combining Iwakuni lotus root with ground lizardfish paste, then steamed.
Starter six (Yanai, Hikari, Omijima) uses shellfish caught in the Seto Inland Sea and the Sea of Japan.
This is appetizer one (Nagato). Speaking of Yamaguchi, one thinks of tiger puffer from Shimonoseki, but from the end of January into February, purple…
Keio Plaza Hotel
For the five-color kushiage, we finished it with an emphasis on color. Foreign guests tend to prefer bold, distinct flavors, so — although we haven't…
Omiya Fish Master
What's in the tall vessel is a lightly simmered, marinated dish of Kujō green onion. Seared Ezo surf clam is tossed together with it, and on top is…
The gurukun egg tofu with asa is made by filleting gurukun, a fish from Okinawa, into three pieces, slicing it thin, salting it, and letting it rest…
Ome, Kanpo no Yado Ome
The grilled course is presented grilled and served on a bamboo sheath. For the tilefish wakasa-yaki, there is a long-standing rule that it must be…
For the last course, the vinegared dish is a three-color milt roll — I used milt as the core and wrapped it in tai surimi in three colors: white…
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