For the grilled course, February and March are a season when shellfish are especially delicious, so instead of fish, I brushed hamaguri clams with a…
For the simmered horse mackerel curd, the horse mackerel is filleted into three pieces, well pounded, skinned, and minced; with no binder added at…
For the vinegared dish, I made a Hakata-style arrangement of steamed and mashed scallop, fresh Suizenji nori, a rare freshwater alga, set with…
For the vinegared dish, dashi is combined with light soy sauce and vinegar, brought to a single boil, then cooled in ice water, and grated ginger…
The simmered soup bowl course is prepared turtle-style. For the turtle shinjo, the turtle — called maru in the kitchen — is dressed and broken down;…
Komoikai
This is the soup course. Inside the shinjo, I mixed finely minced quail bone with mountain yam, an egg-yolk-and-oil emulsion, red miso, soy sauce…
Ginza 1864
The inn where I work is a hot-spring ryokan founded in Meiji 23 (1890), and nearly 80% of our guests come from overseas. Guests rarely ask us for…
Serves 1 · ¥750
Cook time 3 hr
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the theme of the technique of cold cuisine, this is a vinegared dish. For the eel and cucumber Hakata-style press, I took 'uzaku'—normally a…
Serves 1 · ¥419
Cook time 40 min
Yoyogi, Four Seasons Taste Horikawa
This is the rice course's ayu kamameshi. Normally the ayu is basted and grilled with salt and sake and topped with scattered water pepper leaves, but…
For the simmered course's simmered tuna and turnip: turnip is normally simmered in a dashi made with chicken fat, but this time I used tuna back fat…
Kagawa, Kotohira Grand Hotel Sakura no Sho
Kazutaka Yamaguchi
This is the rice course, created through creative work with bamboo shoot. Matsuyama sea bream rice is a dish that pairs sea bream caught in the Seto…
Serves 3 · ¥2,240
Cook time 5 hr
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