Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
After trying various ways to enjoy kue grouper, we found that frying it was delicious, so we are presenting it here as a reference entry. It is…
Hatchobori/Matsuura
A deep-fried dish. For the sakura shrimp tsuto-wrapped deep-fry, raw white fish paste is ground, then seasoned with softly set scrambled egg used as…
This is soup course six (Hagi). In Yamaguchi, plenty of small tilefish come in, and wakame is also harvested in abundance. I steamed both and…
Sendai Unagi Taketei Main Branch
This is a seared sashimi. Date Iwana, a Miyagi-prefecture brand, is Japan's first triploid char. It was branded to help shake off the reputational…
The grilled course is scale-fried tilefish and Ise lobster with sea urchin, grilled. For the scale-fried tilefish, the tilefish is filleted into…
For this dish, I fillet the tongue sole into three pieces, take the thin part of the burdock root and turn it into tube-cut burdock, wrap it in the…
This is the fried course. Here we meet Chinese ingredients. The shark fin is rehydrated, and its flavor evened out with dashi, asatsuyu (a light…
Shuzenji Arai Ryokan
This is a deep-fried course. The conger eel tōji-age is rolled yawata-maki style, wrapped in two or three layers of flat yuba, and deep-fried. The…
Ikebukuro Metropolitan Hotel
This is a grilled dish. The seafood grilled on a hot stone is one of our specialties, served year-round. For the shuto (salted, fermented bonito…
Toray Industries, Inc. Karuizawayama House
This is the fried course. The head of the uchiwa-ebi holds a great deal of "miso" (tomalley), so much that guests cannot easily eat it if served as…
Grand Xive Karuizawa
This is the grilled course. I created the grilled Ise lobster with egg yolk and salted sea-cucumber entrails with the idea of making it a main dish…
For the spinach matsumae-oshi (a kombu-pressed preparation), we first blanch the spinach, soak it in a light seasoned dashi for about twenty minutes…
Shibuya Japanese Restaurant Aogaki
Last is the fried course. For the maki-grade kuruma prawn kikka-age: the prawn is flattened out, and fresh chrysanthemum petals that have been picked…
Tsukiji Tamura
This is a grilled course. Kinki is very expensive, so we serve it only in the evening course, but this sugata-yaki has been so well received that I…
Grand Exiv Nasu-Shirakawa, where I currently work, is the only facility in the Tōhoku region within our group, and we build our menus around locally…
Serves 1 · ¥550
Cook time 10 min
Ginza Mizuho Securities Ginza Club
This is the deep-fried course. For the oyster kakiage, we dust the blanched land vegetable that resembles seaweed and the rehydrated hijiki with…
The grilled course is tilefish grilled with mushrooms. The tilefish is filleted into three pieces, salted, lightly air-dried, and then finished…
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