Nihonbashi Shin
Jun Okada
As for the icefish chakin, the soup-bowl centerpiece, if the icefish isn't prepped carefully it can ruin the whole dish, so I was conscious of…
Otemachi Tokyo Kaikan Mitsubishi Club
Toru Sugai
This time, we learned about fried food from Master Toru Sugai (Tokyo Kaikan Mitsubishi Club). We will cover the basic "Tatsutaage" dish.
Lastly, for the hot-pot course, this is domestic Wagyu beef shabu-shabu with jasmine tea. The meat is Kobe beef, and after considering what tea would…
For the new-sprout hasami-age, I use okimebaru. This fish is often landed in the Tohoku region, and its standard Japanese name is usumebaru (goldeye…
For the sawara cured and dried with genmaicha, I use genmaicha. Tea in general, I believe, has the effect of removing the fishy or gamey smell from…
Here I use many ingredients from Okinawa, such as Agu pork, shima-rakkyo, and gettō tea. I'm originally from Okinawa Prefecture, and this dish came…
For the fried dish, I used green tea. As for the sakura shrimp kakiage, I've never seen a kakiage with tea mixed in, so I think guests will find it…
I used green tea. For the tea-grilled kinmedai, the kinmedai is washed in cold tea. Doing this gives it the flavor of the tea and firmly removes any…
For the fat greenling yoshino-style kuzu-dusted dish, I use ainame, which becomes delicious heading into early summer, along with udo (mountain…
For the accompanying dishes, I used green tea and black tea. For the ark shell and spring greens with scrambled egg, I hold the mountain leek in a…
I devised the fan-cut kinmedai deep-fried with gyokuro thinking that adding the tea's color and aroma to kinmedai, which is delicious and vividly…
For the Ise lobster steamed with sake and genmaicha cream sauce, I often make a cream sauce with green peas, so this time I wanted to try making one…
With the hojicha and sesame tofu, you can enjoy two distinct flavors, hojicha and sesame. It's delicious eaten separately or together, making it a…
The sakizuke is the very first dish served to the guest, and since I wanted to make an impactful dish, I devised a savory dashi and shincha…
The taro deep-fried arare-style takes its cue from the Doll's Festival: small dice of purple sweet potato and orange sweet potato are pressed onto…
The eel and cheese terrine is made by cutting kabayaki-style grilled eel (glazed in a sweet soy sauce) into strips and steaming it in a…
For the tilefish grilled pine-cone-style with shirozake, the scales are stood up to resemble a pine cone, but since they scorch easily, the skin side…
The peach-scented amazake, inspired by the peach blossoms that bloom in March, we finished as a pale pink, alcohol-free drink with a smooth mouthfeel…
Kappo Takashi
Takahiro Otsuka
This is a dish with a magnificent array of vitamin-bright colors woven together by summer vegetables, piled on top of well-grilled wagyu. You can…
Kappo Takashi
Takahiro Otsuka
This is a dish perfect alongside a drink, its summery, colorful use of a Japanese-style salsa sauce stirring the appetite. So guests can tell what's…
Nagano Japanese Cuisine Yuzen
This is the simmered assortment course. The key to the conger eel simmered pale, flesh-side out, is carefully turning the eel inside out so its flesh…
Nagano Japanese Cuisine Yuzen
For the young ayu wind-dried, we were particular about using wild young ayu from the Shinano River, a Class-A river, and prepared it as a cold-dried…
Nagano Japanese Cuisine Yuzen
For the sashimi course, we were particular about the highland asparagus used as a garnish. Nagano Prefecture's Iiyama City, one of Japan's heaviest…
Nagano Japanese Cuisine Yuzen
As for the detox-style shrimp consommé, "detox" means expelling the toxins and waste products that build up in the body, guiding both body and mind…
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