Read the article: Herring wrapped in wakame, mugwort wheat gluten wrapped in bamboo shoot inner skin, simmered conger eel in a paper-thin wrap, kuruma prawn minced-prawn cake, tube-cut burdock, plum-shaped carrot, butterbur simmered green
Ni-namasu is a Kyoto obanzai (everyday home-style) dish, and a New Year's dish. It has a crisp, crunchy texture, and since it's prepared with…
As for the simmered course's eel Arima-ni, after the eel is grilled, while it's still hot I push the bones up from the bottom toward the top and pull…
Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…
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…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
The simmered dish is Ise spiny lobster, Rikyu-style simmered (rikyu-ni, a classic preparation named for the tea master Sen no Rikyu). I lightly grill…
Ginza Okubo
Kinya Okubo
The shira-ae is thinned slightly with shirozake — a sweet, cloudy, low-alcohol rice drink — in a nod to the Peach Festival, but because the shirozake…
For the simmered horse mackerel curd, the horse mackerel is filleted into three pieces, well pounded, skinned, and minced; with no binder added at…
For the grilled course's kinome-grilled river trout, seasonal river trout is filleted into three pieces to get a boneless fillet, knife-scored in a…
Tokyo Airport Restaurant
From a craftsman's standpoint, nabe (hot pot) dishes are sometimes spoken of critically, along the lines of 'that's lazy work, beneath a professional…
For the fried course's cuttlefish hakusen-age, finely julienned cuttlefish and shaved new burdock are deep-fried together, though the new burdock is…
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…
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…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
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…
Otemachi Tokyo Kaikan
For the tube-cut burdock coated in shrimp powder, we dry and toast tiny opossum shrimp, grind them finely in a mortar, pass them through a sieve…
This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…
Serves 1 · ¥490
Cook time 1 hr
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…
Ginza Kasuga
Takao Shimada
Sawani-jitate is versatile, so I use it throughout the year. Here I used nagori hamo, and I hear that in Ōita they eat hamo year-round; at our…
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