Okawara Mizuki Hotel Ogaisou
For the sashimi course's kuruma prawn young-leaf style, the kuruma prawns are quickly blanched in hot water and then dropped into ice water. I…
Toranomon Hills Lucy's
This is a set of three appetizers. For the Genpei fish somen: make a quite loose kuzu-starch slurry using 1 gō (180 ml) of kuzu starch to 5 shaku (90…
The pre-course dish is simmered abalone, herring roe, kombu, crisp dried-and-sliced daikon, and fresh cucumber, all prepared as matsumae-zuke.
For the vinegared dish, zuiki (taro stem) in sweet vinegar, the zuiki is boiled and then steeped in seasoned vinegar, but skipping the extra step of…
This is an appetizer built around the themes of a heat-relief dish for summer and the technique of cold cuisine. For the saimaki prawn (a small-grade…
Serves 1 · ¥200
Cook time 30 min
Izu Shoheiso
This is the vinegared-dish course. For the red sea cucumber mizore-gake, after prepping the sea cucumber we give it a quick scald, bring water, dark…
This is an appetizer course. For the mantis shrimp peacock, the mantis shrimp is boiled in salted sake, then shelled, and rolled up with thin egg…
Nihonbashi and Nihonbashi Izumoya
These are three kinds of grilled eel: yamabuki-yaki, potato salad style, and katsu sandwich style. For the eel yamabuki-yaki, a soft, bain-marie-set…
Hakone Yumoto Senkei
This is the celebratory dish. Alongside the Crab and Turnip Tree-Ring Roll is a molded Suizenji nori. The Suizenji nori is shaped like a gourd. For…
Kanda - Hitachi Building Systems Kanda Club
This is the vinegared dish, kinuta-maki. As mentioned earlier with the five-color theme, here it is rolled with seven colors instead.
Ome, Kanpo no Yado Ome
The hamo sushi in this mid-meal side-dish course comes in two styles: plain-grilled, seasoned with salt, and basted, glazed-grilled. For the cucumber…
Omotesando Japanese Cuisine Keyaki-tei
As for the bowl-plated hors d'oeuvre's silver-skin young sea bass, salt-grilled — salt-grilling suits young sea bass best. Young sea bass has a bit…
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…
Ryo Yamagami
This is a summer-vegetable vinegar-steeped dish. For the fresh lotus root pickled with plum: I roughly chop fresh lotus root, boil it, and then…
The course marking the end of the sake dishes, snow crab and vegetables in citrus dressing, is, in essence, vegetable ohitashi mixed with snow crab…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
Ginza Hikari
This is the vinegared dish. For the icefish, we line them up one by one on a bamboo sushi mat and blanch them in sugar water. I was taught long ago…
Nihonbashi and Nihonbashi Izumoya
For the spiny lobster colorful deep-fry, the spiny lobster is simmered in sake, removed, coated with three colors of bell pepper, deep-fried, and…
For the vinegared course, I quickly seared shellfish like ark shell and arranged them in a scattered style evoking gathered autumn leaves. It's…
For the vinegared dish's salmon roll: cut the salmon into thick hane-giri slices, wrap it in wax paper, and flatten it out thin with a meat chopper…
Ginza 1864
The inn where I work is a hot-spring ryokan founded in Meiji 23 (1890), and nearly 80% of our guests come from overseas. Guests rarely ask us for…
Serves 1 · ¥750
Cook time 3 hr
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the theme of the technique of cold cuisine, this is a vinegared dish. For the eel and cucumber Hakata-style press, I took 'uzaku'—normally a…
Serves 1 · ¥419
Cook time 40 min
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