July
Omotesando Japanese Cuisine Keyaki-tei
The second simmered dish, Ise lobster and winter melon rock-style egg tofu, uses the Ise lobster head set aside from the first simmered dish, along…
The appetizer's sea bass rolled in yuba is normally served with dashi-diluted soy sauce or an adjusted-proportion soy sauce, but since this is served…
Yoyogi, Four Seasons Taste Horikawa
The vinegared dish course is spiny lobster with jelly. Since spiny lobster already makes for a striking presentation, it is served on an eye-catching…
Ome, Kanpo no Yado Ome
For the simmered-pairing course's abalone with Dainagon azuki beans: first the abalone is boiled in its shell, then cleaned, and simmered separately…
Nishiazabu/Nishiazabu Ichino
This is the soup course, a tomato clear broth. Making a soup course from vegetables usually means a puréed style (surinagashi), but this time I made…
The soup is the usual sawani-style broth combined with deep-fried pike conger (hamo). Sawani soup normally uses pork fatback, but this time we used…
For the simmered course's ray and seven-color vegetables simmered together, rather than reconstituting the dried ray at room temperature, I place it…
As for the higai simmered with shiso: since a rare catch of higai (a small river fish once favored by the Meiji Emperor) came in, I thought to…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
For the conger eel with ginger foam jelly, the conger eel is cooked the same way as nitsuanago, the soy-simmered conger eel used for sushi. Take…
This is a chilled simmered dish. For "Chilled Eel and White Eggplant," I finished the eel using the same method sushi restaurants use for simmered…
Serves 1 · ¥800
Cook time 30 min
This is the in-between course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Eel Inro-Zushi" is my attempt to adapt inro-zushi — a style…
Serves 1 · ¥520
Cook time 20 min
I work at a restaurant whose main offering is sushi, so I don't often get the chance to work with eel, but I'd like to introduce a dish from among…
Serves 1 · ¥680
Cook time 45 min
White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…
Serves 1 · ¥2,800
Cook time 30 min
This is the simmered dish for new-style eel cuisine. "Eel and Winter Melon, Hakata-Style" was inspired by gisei-dofu (mock tofu), with eel folded…
Serves 10 · ¥4,500
Cook time 1 hr
These are three grilled dishes for "Shin Unagi-ryori" (new-style eel cuisine). Under the theme "Japan's Preserved Foods," I devised three grilled…
Serves 1 · ¥5,000
Cook time 1 hr
At the restaurant where I work, we're used to handling freshwater fish, so I felt this theme, "Shin Unagi-ryori" (new-style eel cuisine), was…
Serves 1 · ¥4,500
Cook time 1 hr
This is the fried course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Toji-Style Yuba-Wrapped Deep-Fried Eel" takes sauce-grilled eel…
Serves 1 · ¥1,500
Cook time 40 min
This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…
Serves 1 · ¥490
Cook time 1 hr
This is the grilled course, from the new-style eel cuisine theme. For "Eel with Spicy Tomato Sauce," I took a hint from the Italian salsa pomodoro…
Serves 1 · ¥520
Cook time 40 min
These are three sake-pairing dishes for new-style eel cuisine. For "Eel Hakata-Style," I personally love the combination of narazuke (sake-lees…
Serves 1 · ¥1,800
Cook time 40 min
Nearly 80% of the guests at my workplace come from overseas. Guests rarely ask us for eel, but I came up with four eel dishes that feel distinctly…
Serves 1 · ¥450
Cook time 15 min
Under the theme of new-style eel cuisine, I came up with four eel dishes that feel distinctly Japanese while also being new. We're also often asked…
Serves 1 · ¥800
Cook time 1 hr
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