Akasaka/Akasaka Hikawa
Masaru Tanaka
Next is the kuruma prawn course. The glossy simmered kuruma prawn is often used for New Year dishes, and ours keeps for about a month. I clean the…
Kanda - Hitachi Building Systems Kanda Club
Color mattered for the soup-bowl version, not here. A slice of ginger and scallion in light suppon (softshell turtle) broth, steamed about an hour…
Stuffed, simmered eel: grill until fragrant, then steam. Piercing the bone from both sides with a skewer loosens it for removal. Insert udo and…
Katsuya Shimizu
This is the softshell turtle medicinal soup. It isn't widely known, but wild softshell turtle (suppon) is caught around Lake Kawaguchi from spring…
¥550
Cook time 20 min
For the simmered course's crab manju, I use kabocha squash and Japanese mountain yam, but too much kabocha turns it a solid, bright yellow. Kabocha…
The shark fin and lotus root cake soup course is made by treating fresh lotus root to prevent discoloration, grating it on a grater, folding in…
The clear-soup course is winter melon in a white miso style. In place of the usual aromatic garnish, I've added fragrance with a few drops of brandy…
For the winter melon naruto-maki, the winter melon is scored in a bamboo-blind style and rolled into a naruto spiral with wakame and a shinjo…
Hotel Emion Tokyo Bay Japanese Restaurant Kai
This is a supplementary course. For Ezo abalone grilled with crab roe, I steam the Ezo abalone in a convection oven, then quickly sear it in a frying…
¥1,350
Cook time 1 hr
Kagurazaka Uo Takumisen
This is the nimono, a simmered dish. The noppei-style steamed winter melon is cooked almost entirely in a steamer: I blanch it there, simmer it in…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
This is the clear-soup course. The white flesh of the winter melon tends to be left over no matter what, so we use it in a surinagashi. Since my…
Izu Nagaoka Onsen, Kameya Keian
This is the simmered course. For the Ise lobster simmered in saffron, using too much saffron throws off the balance with the other dishes, so I keep…
Mukojima/Chiyoda restaurant
For the steamed winter melon, peel it the way you would turnip for a grated turnip steamed dish, grate it using a hand grater, squeeze it lightly…
For the soup course's Senba-style, mackerel bones and trimmings are sprinkled with salt and sake and left for about 20 minutes to remove the odor…
Akasaka/Akasaka Hikawa
Masaru Tanaka
This is autumn. If you take the soft, cottony part of the winter melon that is normally thrown away and turn it into somen (thin wheat noodles)…
Atami Bamboo Forest Mizuno
This is the simmered course. For the softshell turtle in amber glaze, the turtle is simmered in mirin, soy sauce, and a little tamari, then wrapped…
Makuhari Hotel The Manhattan Japanese Restaurant Origin
A simmered course. For the winter melon and sun-dried shiitake kinshi (shredded-egg) roll with shark-fin sauce, we make two kinds of shark-fin stock:…
JX Group Roppongi Club
The takiawase is mi-gaeshi eel. Starting from the neck, I turn the eel's flesh inside out along the bone. Before that, I make sure to remove the…
Japanese Cuisine Yoshimura
This is a soup course. The kamouri pureed soup is made from winter melon. For the scallop stock, put kombu into 1 shō — about 1.8 liters — of sake…
Odawara SAKANA CUISINE RYŌ
For the anago matsukawa tofu, the conger eel is grilled with tare sauce (tare-yaki), trimmed to match the length of the tofu, and quartered…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
This is the hot course. Winter melon vessel (tōgan-gama) is a signature dish of Kanetanaka, and without fail we serve it at least once every year…
The grilled dish is sea bass with sea urchin. Fillet the sea bass into a single loin and cut it into portions. Marinate it for 10 to 15 minutes in a…
As for the simmered course's eel Arima-ni, after the eel is grilled, while it's still hot I push the bones up from the bottom toward the top and pull…
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