Read the article: Eggplant Stuffed Two Ways, Deep-Fried
Eggplant Stuffed Two Ways, Deep-Fried
For the deep-fried course's eggplant stuffed two ways, one version has a whole eggplant hollowed out through the center with a tube cutter and filled…
For the deep-fried course's eggplant stuffed two ways, one version has a whole eggplant hollowed out through the center with a tube cutter and filled…
Hotel Gajoen Tokyo
This is an additional course. The shark fin is a signature piece built on Chinese technique. To soften it to the utmost, it is sealed for twenty-four…
Ginza 1864
Hideo Kase
This is the bowl course. Since it isn't served in a wooden soup bowl, I've written 'bowl' with the stone radical rather than the wood radical this…
Mukojima/Chiyoda restaurant
For the grilled dish of eggplant rolled in whale bacon, I first deep-fry the eggplant in oil, peel it, and remove excess moisture. Then I roll it…
Ginza Fukuju (Michelin two stars, Japan 2026)
Katsuhiro Onodera
At my restaurant, once all the courses have been served, I bring out pickles (kō-no-mono) so guests understand that the meal is coming next. For…
For the soup course: Chiba has quite a few fasting retreats where people walk around drinking nothing but brown rice broth, so I tried making this in…
Ginza Kasuga
Takao Shimada
Autumn eggplant and matsutake sumashi-jitate is something I use every year once autumn comes: I quickly simmer the matsutake and eggplant and serve…
This is the grilled course, from the new-style eel cuisine theme. For "Eel with Spicy Tomato Sauce," I took a hint from the Italian salsa pomodoro…
Serves 1 · ¥520
Cook time 40 min
From the collection of cold-cuisine techniques for beating the summer heat, under the theme "the cool taste of midsummer," I wanted diners to savor…
Serves 4 · ¥1,500
Cook time 1 days
Tsuburano Shinjuku Gyoen branch
This is a nabe (hot pot) dish. Whale kayaki is a summer hot pot; in Akita it is arranged in a scallop shell and simmered gently. It is said to have…
KKR Hotel Tokyo Japanese Restaurant Takehashi
In keeping with the theme of cold cuisine, I took a dish I myself would want to eat in summer, gave it a slight twist as a 'heat-relief dish,' and…
Serves 1 · ¥328
Cook time 30 min
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
Odawara SAKANA CUISINE RYŌ
The sea urchin in the sea urchin eggplant dish is fresh sea urchin placed on aluminum foil and given only the lightest touch of searing — just enough…
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