Read the article: Pear set in Koshu-style jelly, papaya, grapes with yogurt
January
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…
For the simmered course's Horikawa burdock stuffed with shrimp: the roe found near the intestine is delicious added in, so I mix it into the shrimp…
For the soup course's tilefish and turnip chakin bundle, I wrap tilefish and gold leaf in about six thin turnip slices and steam the parcel. Since…
The kinome miso for the bamboo shoot and kinome salad is usually made with tama-miso, a sweetened miso paste enriched with egg yolk, but white miso…
For the takiawase course's (an assortment of separately simmered ingredients) golden-simmered Ise lobster, I simmer the lobster in a sake-based happō…
The herring roe hakata roll (a layered roll) in the grilled course is made by soaking herring roe in rice-rinsing water to remove the salt, then…
Fukushima Koriyama Hotel Hana no Yu
Yasuhiko Jinno
A modern take on regional cuisine Original regional dish: koi-koku Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…
Serves 2 · ¥127
Cook time 1 hr
Harumi Hotel Mariners Court Tokyo
This is the clear-soup course. With whale, the difficulty lies in how to rehydrate it and how to remove its odor. I take a block of whale hongawa…
¥700
Cook time 3 hr
Ginza Hikari
The clear-soup course is quail shinjo in habutae style, with iwatake (rock tripe, a rare mountain lichen) added, finished in a white miso base. We…
Wakakomakai KKR Hotel Tokyo
This is the fried course. For this too, we arranged two-colored crisps — one of kasugo, one of shrimp — on top of a whole tai fried in its natural…
Toray Industries, Inc. Karuizawayama House
For this vinegared course, I had really wanted to feature a crab called ōgon-gani (golden crab), but I could not obtain any, so I use Kanō-gani, a…
Omiya, Isenishiki
This is the grilled course. The spiny lobster grilled with karasumi is made by sandwiching the lobster between slices of karasumi and grilling it…
Yanagibashi Kameseirou
For thin-steamed softshell turtle, we rehydrate the turtle in mineral water and boiled-off sake for about 1 hour. In the past this took around 2…
Uenoikenohata Kaien-tei
The 'amo' in amo oysters is court jargon meaning 'mochi.' Since this was for New Year's, I thought a mochi dish belonged somewhere on the menu, so I…
Akasaka Shozan
The namasu served in the persimmon cup is arranged so the daikon and carrot resemble reins (tazuna), hence tazuna namasu. For the persimmon vinegar…
Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori
As for the deep-fried whiting yawata-maki in the fried course, whiting good enough to serve even as sashimi comes in cheaply and in large quantities…
The simmered sea bream and turnip is a fairly common preparation, but this time I combined sea bream and turnip together. I wrap sea bream around a…
The assorted simmered dish is a menu conceived around the image of the Seven Lucky Gods. Since it's New Year's, I added a playful touch by decorating…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…
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