Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…
Ginza ALLDAY DINING NiKO GINZA
Ryo Inoue
This is a vinegared dish. For the tender abalone, the abalone is reconstituted in a pressure cooker. Daikon and kombu dashi are added to the pressure…
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…
Jellyfish cut into fine strips and marinated in sweet vinegar is sandwiched between pieces of Kamo eggplant (a round Kyoto heirloom eggplant) and set…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
As for beef shigure-ni: shigure is a passing shower that falls from late autumn into early winter, and shigure-ni gets its name from being simmered…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
The apios in the simmered course's stone-wall-style, nori-wrapped apios is similar to hodo-imo (a Japanese wild groundnut), and is said to be highly…
Nihonbashi - Tokyo Kaikan Mitsukoshi Co., Ltd. Nihonbashi Sales Office
Sumio Udagawa
The simmered course is a rich, savory dish. Here, with Ryōgoku (Tokyo's sumo district) in mind, I shaped the carrot into the sumo referee's fan. For…
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…
Japanese Chef Kyoyukai
The simmered dish is the classic Ise lobster in the shell. Split the head lengthwise, simmer it first to draw out a stock, and then add the meat and…
Kagurazaka Restaurant Maki
The Orido eggplant used in the simmered dish course is from the Orido district of Shimizu — the eggplant Tokugawa Ieyasu was said to have especially…
Okunitama Shrine Wedding Hall
For the simmered course's momiji ebi-imo umani, the ebi-imo is simmered in a kombu-dashi-based, dark-soy-forward happō broth. The eggplant gekkan…
Izu Nagaoka Onsen, Kameya Keian
The crab and turnip mochi is made by grating Tennoji turnip and squeezing out the liquid, then adding plenty of crab. This is combined with glutinous…
Last is the additional course. This one takes its cue from Chinese cooking. I've turned a round eggplant into a bowl. For the shark fin, I finish it…
The grilled-fish course is a yuan-yaki using the first-of-the-season roe-bearing sweetfish. A knife cut is made all the way to the center of the back…
First, these are three appetizer dishes. What is in the glass is the sea urchin's misty jellied mold. A thin rice-gruel base is set with gelatin, and…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
Akita Shochiku Co., Ltd.
The deep-sea-water jelly in the appetizer monkfish and monkfish liver mille-feuille with black vinegar contains monkfish roe. To remove any fishy…
Hattori Nutrition College
For the takiawase course, the dried matsutake and shrimp shinoda-maki is made by reconstituting sliced dried matsutake from Yunnan, China, rolling it…
Yoshiharu Kasai
This is the deep-fried course. For the anago and summer vegetables with black vinegar glaze, pouring the black vinegar glaze over them makes for a…
Tokyo Airport Restaurant
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