Read the article: Crab Shabu-Shabu Clear-Soup Course
Yoshiharu Kasai
Crab Shabu-Shabu Clear-Soup Course
For the crab shabu-shabu clear-soup course, we cut egg tofu into a moon shape and used napa cabbage as the green garnish. The crab is quickly…
October
Yoshiharu Kasai
For the crab shabu-shabu clear-soup course, we cut egg tofu into a moon shape and used napa cabbage as the green garnish. The crab is quickly…
Shibuya Japanese Restaurant Aogaki
Next, the soup course is Semba-jitate. It's said to be a dish born in the Semba district of Osaka, its origins going back to ordinary townspeople…
Nadaman Guest House, Shinjuku
For the spiny lobster simmered in the shell, armor-style, the lobster is split lengthwise, the gills are removed, and the roe-like paste in the head…
Nadaman Guest House, Shinjuku
The sashimi course is autumn sea bream arranged chrysanthemum-style, sea bream being at its best in autumn. Wild sea bream was sliced paper-thin and…
Once each ingredient here is cooked, it is arranged like a seasonal fukiyose, as though gathered from wind-blown autumn leaves. The tawara-age has…
Shiki Yuzen Edo
This is the simmered course. For the eel with burdock stuffed inside, the eel is cut into pieces about 1 1/4 inches (3 cm) long and grilled. After it…
The grilled-fish course is a yuan-yaki using the first-of-the-season roe-bearing sweetfish. A knife cut is made all the way to the center of the back…
First, these are three appetizer dishes. What is in the glass is the sea urchin's misty jellied mold. A thin rice-gruel base is set with gelatin, and…
Takaaki Ariake
In keeping with the moon-viewing season, this plays on the idiom "the moon and the softshell turtle" (tsuki to suppon — things that resemble each…
At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
Tokyo Airport Restaurant
For the chrysanthemum and yam kan, I mix grated Yamato yam into dissolved agar and add chrysanthemum petals -- but be careful: once the Yamato yam…
Karuizawa Present Resort Karuizawa
Takeharu Kadowaki
For the appetizer course's chestnut and walnut salad, the area around Komoro and Tomi, near Karuizawa where I currently work, is called 'the village…
This is the fried course. Here we meet Chinese ingredients. The shark fin is rehydrated, and its flavor evened out with dashi, asatsuyu (a light…
Aoyama Hana-Michou
This is the soup course. For the momiji-wan, I made something like a light clear soup with julienned vegetables and meat using pike conger skin…
Shinjuku Tsukitei Main Branch
This is the simmered course. For the ebi-imo dumpling with foie gras cast inside, the foie gras cast into the center is also cured in miso, then…
Hattori Nutrition College
For the takiawase course, the dried matsutake and shrimp shinoda-maki is made by reconstituting sliced dried matsutake from Yunnan, China, rolling it…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
This is a novelty hot pot. Since I'm fond of the yurikamome, a black-headed gull, I've re-read the character suki — normally written with the…
This is a simmered dish. For the tilefish simmered Okitsu-style, the bones and head left over from filleting the tilefish are grilled and then used…
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