This is an appetizer course. For the mantis shrimp peacock, the mantis shrimp is boiled in salted sake, then shelled, and rolled up with thin egg…
Tsukiji, Shin-Miura Main Branch
This is the simmered course. For the kombu used in the horse-meat kombu roll, I use ma-kombu, the same kombu used for the soup-course dashi. For the…
Nihonbashi and Nihonbashi Izumoya
These are three kinds of grilled eel: yamabuki-yaki, potato salad style, and katsu sandwich style. For the eel yamabuki-yaki, a soft, bain-marie-set…
Omiya Fish Master
Wheel-shaped wheat gluten yuzen tofu: first, the wheel-shaped wheat gluten is simmered to bring out good flavor. Then, 50g of surimi is added to one…
For the winter duck and paprika sandwich, the aigamo (mallard-duck cross) is first seared to color, then simmered, and the blood is drawn off. I like…
Chiba - Hotel Ichinomiya Seaside Otsuka
The vinegared course's Ise lobster sakura ogawa-jime is meant to be enjoyed with a refreshing dressing made by thinning pickled plum flesh with…
As for the owan Shōgoin daikon kogarashi-mushi, if you add a light whipped egg-white foam as a binder, the filling and the turnip stick together…
The soup course is bamboo shoot and yuba shinjo. The bamboo shoot is simmered in something closer to an all-purpose seasoned dashi than a plain…
Rakantei
For the simmered course's spring daikon and lotus-root mochi simmered with shirozake: this time I used sake lees to let it soak in the seasoning…
Kanda - Hitachi Building Systems Kanda Club
This is the vinegared dish, kinuta-maki. As mentioned earlier with the five-color theme, here it is rolled with seven colors instead.
Ginza Kasuga
Takao Shimada
This is an appetizer (sakizuke) course. For the chrysanthemum-steeped Pacific saury, saury filleted into three pieces is salted and left for an hour…
Ajikobo Suisen
This is a simmered dish. For the sea bream roe in spring coating, the roe is lightly combined with grated mountain yam and egg white, then steamed…
Moving on to the simmered dish course. For the tender Ise lobster oranda-ni with egg yolk, Ise lobster that has just molted is frozen whole, then…
For the amadai iso-no-kaori style: it's named this way because, due to a fair currently running at the restaurant, we're using aonori (green laver)…
Hattori Nutrition College
The chilled simmered assortment is Kamo eggplant age-dashi. Into deep-fried Kamo eggplant are packed saimaki prawns, pumpkin, carrot, shiitake…
The Nankan somen used in the simmered-bowl course is a specialty of this region — hand-stretched in the traditional way, it has a firm bite. It's a…
This is the season when turnips (kabura) start to taste their best. When frost falls, root vegetables push moisture out of themselves so they won't…
For the bundled matsuba-gani, I've cut it on the diagonal, since cutting it straight would make it look like a plum blossom — though in winter…
Shinagawa turnip is a white, elongated turnip about 15 cm long. Its flavor is unassuming and simple, without a strong character of its own. In the…
Hitotsubashi Josui Hall "Hashihantei"
The yuzu used in the yuzu hanpen is cultivated rather than wild, so it has little harsh bitterness; I simply let it sit soaking in water for about a…
This is the soup course. On New Year's morning, the water drawn fresh from a clear spring to make ozōni, New Year's mochi soup, is called 'young…
For the grilled dish, the eel ichimatsu: burdock and carrot are cut into thick strips and sautéed kinpira-style with a sweet-savory seasoning, then…
Kagurazaka Restaurant Maki
The Orido eggplant used in the simmered dish course is from the Orido district of Shimizu — the eggplant Tokugawa Ieyasu was said to have especially…
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