Read the article: Niigata wagyu beef, wasabi-grilled; willowy flounder, grated-yam-coated grilled style
Tokyo Airport Restaurant
Tokyo Airport Restaurant
Ginza Tokinoniwa Ginza store
As an accompaniment to the shinogi, served as a palate-refresher between courses, this is herring roe and root vegetable pickle. Every year, from the…
For the conger eel snow mountain, daikon radish forms the base, and conger eel together with a meringue "foam snow" create the snow-mountain effect…
For the simmered course's ray and seven-color vegetables simmered together, rather than reconstituting the dried ray at room temperature, I place it…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow the principle of…
Otemachi Tokyo Kaikan
The celebratory New Year dish is arranged to suit New Year decorations, so we've also included ceremonial paper strips and pine-bamboo-plum motifs…
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the themes of a heat-relief dish for summer and cold cuisine, this is an appetizer. For the abalone somen, since abalone prices have been rising…
Serves 1 · ¥358
Cook time 1 hr
This is a dish built around the theme "sauces chosen by color," or ways of expressing color. This one is a fried course (agemono). For the abalone…
Serves 1 · ¥1,200
Cook time 4 hr
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