Now to the grilled course. For the octopus roe crowned with sea urchin and grilled, the egg sac of common octopus is blanched still in its pouch…
Japanese Chef Kyoyukai
This is the soup course. For the abalone duo, the abalone is first removed from its shell, rinsed, and thinly sliced, and a little salt is added…
Next is the grilled course. For the smoked-grilled abalone and sea urchin, aluminum foil is laid down and topped with cherry-wood smoking chips, with…
Mochi-textured abalone with liver dressing: if you deep-fry abalone it shrinks considerably and turns oily, but if you steam it, it returns to its…
Shibaura Kaiseki "Peony"
For the celebratory course's dried, ceremonial abalone strip: I peel the abalone into somewhat thick sheets using the rotary-peeling technique, then…
Green asparagus steeped in kombu dashi and white asparagus steeped in bonito dashi bring two different flavors, and the contrast in their textures is…
Serves 4 · ¥1,200
Cook time 40 min
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…
The autumn-colored namasu is essentially a scaled-down vinegared dish. Normally I toss everything together, but this time I separated the components…
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
Under the theme of 'sauce,' I tried to come up with a simple sauce that wouldn't overpower the ingredients. This time it's a steamed dish. Steamed…
Serves 2 · ¥800
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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