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Ginza Kakiyasu
Yellowtail and turnip simmer with snow crab, shiitake, turnip, millet gluten, ginkgo nut, Kujo scallion, and yuzu
This cooking method makes the most of the seafood's flavor. All of the broth is transferred to the …
FREE

Ginza Kakiyasu
This cooking method makes the most of the seafood's flavor. All of the broth is transferred to the …

For the hors d'oeuvre tray course, I had in mind an outing box lunch for this season — a 'slightly luxurious bento,' say, for maple-leaf viewing —…



For the simmered-dish course's shrimp tsukune, I make it twice a year — once when new spring onions come in, and once in autumn when the firm…

Japanese Cuisine Yoshimura
For the oyster and napa cabbage roll from the assortment of separately simmered dishes, I blanch napa cabbage, wrap it around oyster simmered in a…

The clear-soup course is a blackthroat seaperch turnip clear soup. For the maple-leaf tofu, I made a red bell pepper kuzu-starch-set tofu and cut it…

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 simmered course, the turnip kettle-simmer, we carve a kettle shape out of turnip and fill it with a simmered dish made from ingredients the…