For the fried course's whiting futami-age, rather than filleting the whiting into three pieces, I butterfly it open leaving the tail attached, remove…
Odawara SAKANA CUISINE RYŌ
This simmered dish, udo shinoda-maki, needs the oil thoroughly drained from the fried tofu skin beforehand — skip that and you will run into trouble.
This is a grilled dish. As for the turban shell tsuboyaki in sawani-jitate broth, a plain tsuboyaki wouldn't be very interesting, and since it's the…
Aoyama Hana-Michou
This is the soup course. For the momiji-wan, I made something like a light clear soup with julienned vegetables and meat using pike conger skin…
Ginza Hikari
This is the vinegared dish. For the icefish, we line them up one by one on a bamboo sushi mat and blanch them in sugar water. I was taught long ago…
This is soup course one (Abu). This is Japanese Polled beef, a hornless wagyu breed. When the beef knuckle is steamed and simmered, then sliced, it…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
For the seared flathead cured with kombu and consomme jelly glaze: I filleted the flathead into three pieces as usual, removed the skin, and cured it…
Omiya Fish Master
This features seasonal bamboo shoot, mountain asparagus, butterbur, and bracken fern shoots, with carrot and sansho leaf added for color. Each…
As for the hamaguri and udo kinome-ae, since this is for an exhibition, I've arranged it in kurakake style (draped over, rather than tossed together)…
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…
Kanda - Hitachi Building Systems Kanda Club
The clear soup course, being May, is rolled carp in miso broth. The carp is bone-scored, wrapped individually in kyogi (thin wood-shaving wrapping…
Japanese Cuisine Yoshimura
This is a hot dish. Since the flavorful stock used to steam-simmer the conger eel net-and-rope steam will be used again later, we strain it and set…
I wanted to bring some playfulness into this mitate-style presentation work. I made it thinking that this kind of visual presentation could work well…
Wakasagi are being caught in smaller quantities these days, so we serve them charcoal-grilled only when we can get them, but here at Kagetsurō it has…
The soup is the usual sawani-style broth combined with deep-fried pike conger (hamo). Sawani soup normally uses pork fatback, but this time we used…
For the mushroom medley, we use large hon-shimeji mushrooms cultivated by Yamasa Shoyu (a corporate sponsor of this association).
The simmered course is kinki (rockfish) simmered Korean-style. I add Korean chili pepper at the finish, but since it's quite spicy, keeping the…
For the soup-bowl course, shark fin tofu, tofu and fish paste (surimi) are thinned with kelp dashi and formed into dumplings, then wrapped in shark…
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 4 · ¥430
Cook time 30 min
Tsukiji Fish Market Seafood
For the yatsugashira taro, sweetly simmered, I use a rich stock made from grilled conger eel bones as the base for it. Every December I hear head…
For the clam and udo dressed with nori, the clam's gut is removed and the clam is cooked briefly in sake and salt. For the dressing, the firm part of…
Kagurazaka Shozantei
This is a sauce chosen by color—an expression through color. For this grilled course, the key to making the yolk sauce is to simmer it directly…
Serves 1 · ¥870
Cook time 50 min
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This is a dish developed for repeat customers. First up is bonito. For the new burdock surinagashi, a thick puréed dashi soup, young burdock is…
Serves 1 · ¥450
Cook time 1 hr
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