Read the article: Grilled Chestnuts, Simmered to Absorb the Sauce
Ginza Kappo Risen
November
Ginza Kappo Risen
Otemachi Tokyo Kaikan
The Kuroge Wagyu ("Wao") we used for the grilled course is a cut that's very well regarded by our guests.
The grilled course here is skate Saikyo-yaki. The guest we served this to was from the Tohoku region, where skate is called kasube — written there…
This crab salad is the opening course. We boil the crab, pick the meat apart, season it, and gather it into a cylinder, then wrap taro stem around…
This grilled-dish course is themed around autumn, so I kept color and umami in mind. At our restaurant, we tend to serve grilled dishes in a fairly…
The creative dish Asuka udon was devised playfully, out of a wish to include one noodle-based dish. A milk hot pot would normally include chicken…
The autumn-run salmon used in the warm dish has a surprisingly strong fishy smell, but if you salt it, sprinkle it with sake, let it sit for about 15…
For the grilled course's tilefish two-flavor grill, the tilefish skin is thinly sliced, and it is finished with sea urchin for one of the two…
The appetizer is whiting achara-ae. Whiting pressed with a thin sheet of kombu, persimmon soaked in a light standing brine, mitsuba blanched briefly…
The avocado and salmon roll is a simple dish, but it comes in handy for last-minute menu changes. Scallop can be used in place of the salmon, and…
The delicately steamed egg custard is normally served after the appetizer course — served warm at this time of year, and chilled in summer. The egg…
As for the simmered oyster tofu: fold finely sieved oysters into a tamago-dōfu (savory egg custard) base, steam it, and let it absorb the flavor —…
For the appetizer, nagaimo somen-style, I blanch the nagaimo briefly so its sliminess comes off cleanly. As for the saimaki shrimp, since even the…
As for the small sea bream and swimming crab in aromatic marinade, I lightly blanch the skin of the sea bream so no rawness lingers in the mouth — a…
Yonemura
This is the vinegared course. The young chicken tenderloin is tossed with the crab from the appetizer course and topped with shiro-zu dressing…
Yonemura
This is the sashimi course. Scallops cured between sheets of kombu are sliced in front of the guest and portioned onto small plates. The sliced…
Otsuka Senya
Nishi-Azabu, Sushi Hasegawa Nishi-Azabu store
Now for the shiizakana, an additional hearty course. The Ise lobster in this habutae-yaki is rich in vitamin E, which has antioxidant properties and…
Showing 24 of 695
