Hakone Yumoto Yoshiike Ryokan
This is a clear-soup course. The uni fish-paste dumpling is something like a half-shelled version of raw sea urchin. Raw white fish paste and mashed…
¥820
Cook time 1 hr
This is the clear-soup course. For the tilefish steamed with autumn colors, the tilefish is steamed together with colorful vegetables. The tilefish…
Kansai Chefs Association
Mushrooms plated in a neat, standard chakin — a twisted-cloth bundle — aren't very interesting, so I deliberately broke up the shape and arranged…
As for the grilled dish's tokobushi (small abalone) Arima-yaki: I first clean the tokobushi thoroughly, then score it with a fine cross-hatch knife…
Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…
Shuzenji Arai Ryokan
This is a simmered course. For the ebi-imo abura-ni, the ebi-imo is first simmered Tosa-ni style (in a bonito-flavored seasoned broth), then coated…
Okunitama Shrine Wedding Hall
For the additional course's autumn salmon with mushroom ankake, the shabu-mochi is a bit firm on its own, but it's a quick-melting rice cake that's…
Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori
As for the greeneye fish (mehikari) Hakata-style, mehikari is a deep-sea fish, similar to a male shishamo smelt. In females the roe has a strong…
¥428
Cook time 20 min
Takashi Okada
This is the owan, the clear-soup course. For the seared yagara, October is when yagara is at its best, so this time I salted it and seared it quickly.
¥420
Cook time 30 min
Yaesu Kappo Shimamura
This is the soup course (owan). The senba-jitate — a broth in the Senba merchant-quarter style of Osaka, made using the whole fish including the…
Nadaman Guest House, Shinjuku
This is the accompanying course. This time, the base for the crab-shell grill is made from ebi-imo taro. We add white sauce and ground sesame to…
This is the seasonal assortment course of grilled dishes. The wagyu Noda-yaki is prepared grilled on a magnolia leaf. Pine needles are laid…
Nadaman Guest House, Shinjuku
The grilled course is blue crab truffle-scented grilled dish. The blue crab is parboiled in kombu dashi with 1.7% salinity. Underneath, fried round…
The fried dish is monkfish spring roll. Monkfish (anko) is famous in Ibaraki. When people think of monkfish, they usually think of it eaten as hot…
Seishin Cooking School
This is the clear-soup course. Slowing the speed at which the clear-soup base passes down the throat helps prevent aspiration, so I thicken the soup…
¥1,200
Cook time 1 hr
Nihonbashi - Tokyo Kaikan Mitsukoshi Co., Ltd. Nihonbashi Sales Office
Sumio Udagawa
For the grilled course I wanted a fukiyose feel — a medley evoking wind-scattered autumn leaves — so I styled the tilefish, coated kenchin-style with…
Yoshiharu Kasai
Next is the grilled course, plated for three servings. For the grilled Ise lobster with sea urchin, we take a small one, remove it from the shell…
Shibuya Japanese Restaurant Aogaki
For the tilefish and matsutake sandwiched with monkfish liver, grilled: the tilefish is filleted into three pieces and salted, then given a butterfly…
Nadaman Co., Ltd.
The soup course is an innovative variation on teapot-steamed soup. The dashi is softshell turtle soup diluted with bonito dashi. The turtle's meat is…
The New Okura, Yokohama
Toru Kato
The crab and shrimp-roe grilled dish is made by rinsing the roe of sweet shrimp in water, draining it, salting it somewhat heavily, and keeping it in…
For the grilled course's aromatic grilled Pacific saury, the saury is quite fatty, so grilling it as-is causes it to repel the soy sauce. To prevent…
The soup course's 'bountiful-harvest' crab shinjo is made by reconstituting store-bought sixteen-grain rice, combining it with raw fish flesh into a…
Atami Bamboo Forest Mizuno
This is the deep-fried course. The deep-fried conger eel yawata-maki is rolled in the usual yawata-maki fashion and steamed. Simmering it in sake…
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