Read the article: Duck meat, tofu skin layered and grilled, young sansho leaf, and grated daikon
Akasaka/Akasaka Hikawa
Masaru Tanaka
Since the serving dish for the fried course is large, we finished it light and fluffy, but the original idea was actually xiaolongbao (soup…
Tsukiji, Tsukiji Honganji Japanese Restaurant Shisui
This is the rice bowl course. For the yuba rice porridge, the rice goes into the pot starting from cold water; once it comes to a boil, stir it in a…
¥120
Cook time 50 min
This is the fried course. For the Japanese parsley and yellowtail rolls wrapped in yuba — named for Toji temple's famous tofu — I simmer the…
This is starter two (Aio). Aio Bay was the first place in Japan to begin kuruma prawn aquaculture. As always, we simmer it in sake. Anno sweet potato…
Kagurazaka Marutomi (Michelin Guide selected, Japan 2026)
Kenichi Onodera
This is the simmered course. The cut beside the fillet is a rare portion, separated from the fat and sinew by a single membrane, which becomes…
Sea Pomegranate
The asparagus, yuba, and avocado tossed dish is a dish that came about by happy accident. Vegetables only need a day or two in a sweet white miso…
The soup course is bamboo shoot and yuba shinjo. The bamboo shoot is simmered in something closer to an all-purpose seasoned dashi than a plain…
In the fried course's tofu-skin-wrapped tricolor fry, the red one containing oyster shinjo, a fish-paste dumpling, is made by rinsing the oysters in…
Ueno Kameya Issui-tei
This is the simmered dish. Although potatoes and yams tend to sprout once spring arrives, I deliberately used yam here. Leaving it plain white would…
Yokohama Kappo Shimanpachi
This is the deep-fried course. Since it's spring, I use shiba shrimp for the shrimp shinjo arare-age. For the coating, rice is combined with sakura…
Ebi-imo, boat-grilled; grilled bamboo shoot; yuba shinjo, basted and grilled; Koshu-style simmered abalone; La France pear
Hitotsubashi Josui Hall "Hashihantei"
For the fried hakusen shark fin, I reconstitute the shark fin in Shaoxing wine with scallion and ginger, using a little soy sauce as well. What is…
Ome, Kanpo no Yado Ome
For the conger eel hōsho-maki, since daikon alone would look too plain and white, carrot is also wrapped around the outside for better balance with…
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…
Azabujuban, Club Knox Azabu
Kazuhiro Suzuki
●Yuba Pickled in Shuto: the shuto — salted, fermented bonito innards — is rinsed in water and left to steep in sake with the alcohol cooked off. The…
Gotanda, Gosaku
For the simmered dish, horse-meat kombu roll uses the most prized part of the horse — the cheek meat. It has a fair amount of fat, is toro-like, and…
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…
For the simmered dish, the steam-simmered beef tail is cooked in a broth a little thinner than the broth for kakuni, soy-braised pork belly, with the…
This is a simmered dish. The stone-wall-style baby taro is steamed in an egg batter — with no dashi in the batter itself — before being simmered in…
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