Read the article: Sweet malt-pickled daikon, rolled napa cabbage pickle, nozawana pickle, leaf-cut pickled ginger
For the vinegared course's plum jelly, I combined red plum vinegar and white plum vinegar in roughly equal parts and set it with finely minced red…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
Ningyocho Royal Park Hotel
Yoshiteru Iwata
This is something we do at our hotel when things get busy: what's called niyaki, simmering a dish once and then searing it before serving. For this…
¥1,760
Cook time 1 hr
Japanese Cuisine Yoshimura
Izu Nagaoka Onsen, Kameya Keian
The grilled course is pine-cone-style grilled tilefish. The tilefish is filleted with its scales left on, marinated in a sake-and-soy marinade, and…
For the amadai iso-no-kaori style: it's named this way because, due to a fair currently running at the restaurant, we're using aonori (green laver)…
Ise-sada Main Store
For the eggplant yashio-ni, the eggplant is deep-fried, dropped into ice water, and left to absorb a strongly salted happō dashi (all-purpose…
Moving on to the soup course. This one is a softshell turtle (suppon) soup. I first take a stock from the softshell turtle, then combine it in equal…
For the grilled dish, the eel ichimatsu: burdock and carrot are cut into thick strips and sautéed kinpira-style with a sweet-savory seasoning, then…
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…
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
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…
Ginza Okubo
Kinya Okubo
The foie gras, served as a thick, soup-like course, would use goose oil (duck fat) and a great many spices in a Western-style version, but since I…
For the softshell turtle miso, what I really wanted to use instead of long green onion was Kujukuri's "umikko-negi" (literally "child-of-the-sea"…
Otemachi Tokyo Kaikan Mitsubishi Club
Toru Sugai
This is the hachizakana course (a side dish accompanying the grilled course). My master taught me to always include something sweet, something…
In keeping with the moon-viewing season, this plays on the idiom "the moon and the softshell turtle" (tsuki to suppon — things that resemble each…
The grilled course's sea bass smoke-grilled with Uji tea fragrance is actually wrapped in Mino paper and baked, designed so that when the guest…
For the shijimi clams of the doyo season grilled Mikawa-style, pond snails, which are in season around this time, would work just as well. Ground…
For the smoked modori-gatsuo (fall bonito), the bonito is lightly seared to a tataki state, marinated, and then smoked. If it is cooked through…
Ginza Kasuga
Takao Shimada
Since these are soup-bowl courses we normally serve at the restaurant in autumn, I made three: a clear seafood broth; julienned vegetable clear soup;…
This is the soup course. For the softshell turtle tofu, the dashi is made with sake and water in equal parts. For the garnish arranged in front, I…
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