Read the article: Yellowtail and daikon
Yellowtail and daikon
For the buri daikon, the daikon is first parboiled and rehydrated, then placed on kombu. The yellowtail is marinated in sandō-wari and grilled. The…
For the buri daikon, the daikon is first parboiled and rehydrated, then placed on kombu. The yellowtail is marinated in sandō-wari and grilled. The…
These are the two grilled dishes. Here too I aimed to keep the steps to a minimum and finish everything as quickly as possible. For the yellowtail…
This is the soup course. For the yellowtail sake-lees soup, since every kitchen today is short-staffed and can't spare the extra labor, I grill both…
Starting with the appetizers. For the yellowtail and turnip with koji, I prepare the yellowtail, cut it to taste, and steam it briefly. The turnip is…
Kagurazaka Shozantei
This is the rice course. For the beef shigure-ni dashi chazuke, I use cuts such as the neck and shin — parts of the beef too tough to enjoy simply…
Azabu Kadowaki (Michelin three stars, Japan 2026)
Toshiya Kadowaki
Make rod-shaped sushi with sea bream and spray the sauce made with ‘YAMASA Brewed Soy Sauce’.
Kagurazaka Shozantei
This is the grilled course. This time, the grilled course uses sirloin, hanejita, and tatebara. Hanejita is the chuck-flap cut, a shoulder section…
Kagurazaka Shozantei
This is the simmered course. The beef sen-bon-suji in sake-lees broth is a simmered dish made with sake lees, using the sen-bon-suji cut of beef. It…
Kagurazaka Shozantei
This is the clear-soup course. For the hamo-tan kabura, beef tongue is used as the main ingredient. It was created back when I served it at my…
Kagurazaka Shozantei
This is the appetizer course. As for the lean beef with seafood dashi, these days one often sees dishes with raw uni placed on top of beef. Beef and…
Omiya, Isenishiki
This is the takiawase course. For the turnip stuffed with suppon, Shōgoin turnip is at its best in a later season, so since it is still early, we use…
Omiya, Isenishiki
This is the grilled course. For the tilefish yuba-kenchin grill, kenchin is normally made with tofu, but here we combine mashed, seasoned yuba with…
Omiya, Isenishiki
Starting with the tray course, the abalone uro tofu. Uro refers to the liver; we use abalone liver saved from summer and set it with gelatin. For the…
Omiya, Isenishiki
This simmered-soup bowl's red-and-white basket-weave garnish is woven from strips of daikon and carrot.
Omiya, Isenishiki
Starting with the appetizer course, the sockeye salmon confit. Confit refers to low-temperature cooking; to keep the salmon tender, it is cooked at…
This is the vinegared course. The monkfish liver is wrapped in spinach. It is thoroughly rinsed to remove the blood, salted, and steamed; the spinach…
This is the simmered course. For the herring kombu roll, the herring is cleaned and soaked in rice-rinsing water, then reconstituted in hot water…
The round vessel holds the grilled hassun course. For the nodoguro Saikyo-yaki, the nodoguro is marinated in miso. For the oysters grilled with yuzu…
Ningyocho Royal Park Hotel
Yoshiteru Iwata
This time, we learned about pottery from Technical Director Yoshiteru Iwata (Royal Park Hotel). We will focus on Shigi-yaki.
This is the clear-soup course. For the tilefish steamed with autumn colors, the tilefish is steamed together with colorful vegetables. The tilefish…
Starting with the appetizers. For the snow crab dressed with grated carrot and daikon, the crab is boiled in salted water and removed from the shell;…
Ginza Omokidake
This is the deep-fried course. For the scallop ōharagi-age, a shinjo paste is made from scallop, wrapped in burdock root, and shaped to resemble a…
Ginza Omokidake
This is the simmered course. The chrysanthemum turnip fukume-ni was made in the same manner as sea bream and turnip. Since red sea bream and turnip…
Ningyocho Royal Park Hotel
Yoshiteru Iwata
Eggplant sōmen is a long-established preparation, but I made it as a grilled sōmen so as not to break it apart. In plain hot water the kuzu starch…
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