This is Ise ebi saikyo-yaki, but this time I completely hid the spiny lobster's original form. The Ise ebi is curled once, the miso from the head is…
For the skin of the uguisu soba manjū, we mix soba flour with milk. It's something like a slightly sweet, rich buckwheat dough, but the affinity…
For the Spring Festival dish, two kinds of pudding each have green peas and tapioca poured over the top to form two layers; they are shaped into…
Ginza Hikari
For the deep-fried course, choose large icefish (shirauo), stretch the raw flesh thin, coat it with cherry blossoms, and deep-fry.
The shrimp shinjo meshi-mushi manju in the soup bowl course: using a meat mallet to pound the shrimp saves time and effort. Then grinding that shrimp…
The grilled twin-layered pike conger dish comes from an idea I had: when you bone-cut pike conger that has rested two to three days, scrap meat…
The delicately steamed egg custard is normally served after the appetizer course — served warm at this time of year, and chilled in summer. The egg…
Kioicho auspicious
Think of the lily bulb and ginkgo nut salad as a variation on zunda-ae (mashed-edamame dressing). We salt-steam the lily bulb, let it absorb a thin…
For the fried course, the lily bulb manju: steam the lily bulb with sake, press it through a sieve, mix in glutinous rice flour at a ratio of 30-40%…
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…
Starter six (Yanai, Hikari, Omijima) uses shellfish caught in the Seto Inland Sea and the Sea of Japan.
For the snow-ring lily bulb, we clean the lily bulbs, steam them, and pass them through a fine sieve; to 100g of this puree we mix in about ten…
For the crab shinshū-age: soba noodles are half-boiled, coated with fish paste, wrapped in crab, and deep-fried in tempura batter. For the clam and…
Kanda Myojin Shrine Choseiden
As the spring vegetable course, the bamboo shoots, udo, and horsetail shoots dressed with kinome: remove the bitterness from the bamboo shoots and…
This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn. The azuki beans used…
For the steamed sea urchin warm-smoked with pine, I place cherry-wood chips, sugar, and pine needles in a wok, set a wire rack over them, cover with…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
This is a novelty hot pot. Since I'm fond of the yurikamome, a black-headed gull, I've re-read the character suki — normally written with the…
This is a grilled dish. Underneath the shuto tamagoyaki is an egg batter made by combining a shuto (salted fermented fish-innard) base, milk, fresh…
Nadaman Guest House, Shinjuku
This is the steamed course. For the mozzarella cheese tofu, since mozzarella doesn't melt easily, we add Parmesan, milk, and ground sesame, then heat…
First is the hashizuke (opening appetizer) course, the egg-yolk dressed dish. At my restaurant, we vacuum-seal abalone and octopus before cooking…
The New Okura, Yokohama
Toru Kato
For the kuzu peony, live small kuruma prawns are shelled, roughly minced, and pan-cooked in sake. Lily bulb is peeled apart petal by petal, steamed…
For the grilled dish, barracuda with Rikyū-style tofu, the barracuda is grilled once, then topped with Rikyū-style sesame tofu and grilled again. In…
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