Read the article: Quail shinjo
Kioicho auspicious
Quail shinjo
The clear-soup course is quail shinjo. Quail alone has a slight gaminess, so we combine it with ground chicken and add a small amount of sansho…
Kioicho auspicious
The clear-soup course is quail shinjo. Quail alone has a slight gaminess, so we combine it with ground chicken and add a small amount of sansho…
The vinegared dish is this feature's 'Autumn-Colored Chirashi.' There's no sushi rice underneath, but I arranged it in a chirashi style. The…
Odawara SAKANA CUISINE RYŌ
For the crab yamabuki, we use Japanese spider crab that is often landed in Sagami Bay. The tart Okinawan citrus used to keep the loquat from…
Yonemura
This is the vinegared course. The young chicken tenderloin is tossed with the crab from the appetizer course and topped with shiro-zu dressing…
For the vinegared dish, I made a Hakata-style arrangement of steamed and mashed scallop, fresh Suizenji nori, a rare freshwater alga, set with…
The soup course is a crab and lotus root yose. To keep the lotus root from discoloring, always soak it in vinegar water and then alum water. Boil it…
Wakakomakai KKR Hotel Tokyo
We prepared three sakizuke — appetizer — trays as the o-hashizome, the chopstick-opening course. The first combines herring roe on kelp, crab, and…
¥350
Cook time 3 hr
Uenoikenohata Kaien-tei
For the sake accompaniments, I laid down a New Year's battledore and, since the zodiac year is the Rat, served the dishes in small bowls shaped like…
For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…
For the fried course, crab hōnen-age: steamed sea urchin is placed inside, wrapped in crab, then wrapped again on the outside in nori, lightly seared…
At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…
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