Read the article: Prawn skewered straight, grilled with golden egg yolk
November
Akasaka/Akasaka Hikawa
Masaru Tanaka
For the grilled course's olive-grilled tilefish (amadai), julienned and deep-fried kabocha squash and apple are placed on top. There's sweetness…
For the simmered course's simmered tuna and turnip: turnip is normally simmered in a dashi made with chicken fat, but this time I used tuna back fat…
What I'd really recommend from the takiawase is the mibuna, chrysanthemum petal, and salted whale skin in a light, broth-based simmered dish. It's…
The matsutake in the clear-soup course is chopped fine. This is something we've done since the previous master's (oyaji-san's) time — chopped this…
With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…
The autumn-colored namasu is essentially a scaled-down vinegared dish. Normally I toss everything together, but this time I separated the components…
For the sake-pairing dish nagaimo with funazushi, I finely shred trimmings of the funazushi's crucian carp, season it with light soy sauce and sake…
Ginza Mizuho Securities Ginza Club
For the simmered-dish course's softshell turtle wrapped in millet fu, I boil the millet fu, cut it small, press it through a sieve, and combine it…
Otemachi Tokyo Kaikan
This time, from the handwork of Japanese cuisine, work centered on dried foods—meat dishes. For the beef, I use pieces aged with sand from a…
Cook time 5 hr
Otemachi Tokyo Kaikan
This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods. These days, many suppliers offer a wide variety of…
Serves 8 · ¥150
Cook time 1 days
Otemachi Tokyo Kaikan
Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many suppliers offer a wide variety of ingredients…
Serves 6 · ¥600
Cook time 10 min
Otemachi Tokyo Kaikan
Under the theme of 'the handwork of Japanese cuisine,' I'm introducing work centered on dried foods—daikon, this time. In Japan, there used to be a…
Serves 10 · ¥180
Cook time 10 min
The theme was "sauce," and drawing on Western recipes as reference too, I tried to come up with a sauce that's simple and doesn't overpower the…
Serves 2 · ¥500
Cook time 30 min
Ise-sada Main Store
Among the dishes that make use of the charcoal grill stand, this is an eel dish -- an eel dish with a bit of a twist. For the eel Ebisu-age, I fillet…
Serves 4 · ¥800
Cook time 3 hr
Ise-sada Main Store
From dishes that make use of the charcoal grill stand, these are eel dishes, conceived in response to a request for "new eel dishes." For the eel and…
Serves 1 · ¥600
Cook time 3 hr
Wanting to create a signature dish for my own restaurant, I devised this one taking hints from delicious dishes I'd eaten out in the past. By…
Serves 1 · ¥500
Cook time 30 min
Today, through a fortunate connection, we came to use sturgeon, which isn't something you can usually eat. We're proposing it as sashimi — sturgeon…
For the fried course, crab hōnen-age: steamed sea urchin is placed inside, wrapped in crab, then wrapped again on the outside in nori, lightly seared…
The grilled course is tilefish grilled with mushrooms. The tilefish is filleted into three pieces, salted, lightly air-dried, and then finished…
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