For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…
Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…
This is starter three (Kaminoseki, Shimonoseki). We use conger eel caught near Itsukushima Shrine.
Kansai Chefs Association
As done here, you can use finely shredded egg crepe with sea urchin mixed in, or a grilled sheet of sea urchin works just as well. For the softshell…
With the three-color nagaimo roll in shirozake sauce, the difficulty lies in the thickness: keeping enough of the nagaimo's crisp, crunchy texture…
The gourd-shaped taro set in mint gelée doesn't match the season for this shape, but we made it into an attractive hyōtan (bottle-gourd) form…
For the appetizer, nagaimo somen-style, I blanch the nagaimo briefly so its sliminess comes off cleanly. As for the saimaki shrimp, since even the…
The appetizer is thin-sliced taro with fuki and konoko. The technique for the taro and konoko is one I learned some time ago; it's delicious paired…
Odawara SAKANA CUISINE RYŌ
For the appetizer course's mugwort terrine, I use only the leaf portion of the mugwort, boiling it with a little wood-ash lye added. I was taught…
Otemachi Tokyo Kaikan Mitsubishi Club
Toru Sugai
This is the hachizakana course (a side dish accompanying the grilled course). My master taught me to always include something sweet, something…
Japanese Cuisine Yoshimura
Tsukiji, Shin-Miura Main Branch
The sayori and rapeseed-blossom nagaimo roll is made by putting sayori and rapeseed blossom inside, but in winter it can be interesting to substitute…
This is the simmered soup bowl course. For the tilefish burdock roll: the burdock is hollowed into a tube shape and simmered in a clear-soup stock…
For the last course, the vinegared dish is a three-color milt roll — I used milt as the core and wrapped it in tai surimi in three colors: white…
Kagurazaka Restaurant Maki
For assorted mushrooms simmered country-style, this time of year, various kinds of mushrooms mixed together appear on the market as assorted…
For the simmered course's nagaimo in shirozake (sweet white sake), since Shinshu has many sake breweries, I used the local shirozake to simmer it a…
This is the vinegared course. For the snow crab wrapped hosho-style, I salt-boil the crab, remove the meat, take out the cartilage, and wrap the crab…
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
For the appetizer I made three-color chakin-shibori, cloth-twisted parcels. I dissolve dashi, agar, and gelatin together to give it a savory…
First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…
For the vinegared dish's salmon roll: cut the salmon into thick hane-giri slices, wrap it in wax paper, and flatten it out thin with a meat chopper…
Kenji Isshiki
This is a small dish served between courses. For the bonbori in the plum-blossom nagaimo bonbori, only the white flesh of the salted cod is used…
Uenoikenohata Kaien-tei
The vinegared dish is kombu-cured Japanese whiting, sweet shrimp, and mountain yam. What differs from ordinary kelp-curing is that we add vinegar to…
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