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Japanese Chefs Recipes

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6 results
  • Read the article: Shirokane Pork and Apple, Steamed

    FREE

    Ginza Inaba

    Shirokane Pork and Apple, Steamed

    Wanting to use a seasonal fruit, I experimented and came up with the idea of pairing pork's umami with apple, to see whether I could create a new…

    • Simmered / warm / steamed / combination-simmered
    • Spring
    • fresh and dewy

    • Serves 1 · ¥330

    • Cook time 30 min

  • Read the article: White sesame tofu, fragrant steamed sweetfish, quail egg styled as eggplant, steamed abalone, foie gras hakata, corn shinjo, muscat grapes in tofu dressing

    Yoyogi, Four Seasons Taste Horikawa

    White sesame tofu, fragrant steamed sweetfish, quail egg styled as eggplant, steamed abalone, foie gras hakata, corn shinjo, muscat grapes in tofu dressing

    This is the appetizer course, a seven-item assortment. The fragrant steamed ayu is steamed with a fragrant oil used in Chinese cooking added to the…

    • Hors d'oeuvre
    • July
  • Read the article: Squid-ink croquette, purple beans simmered in coffee, coffee cream sandwich, and more

    Hotel Nikko Tokyo Japanese Restaurant "Sakura"

    Shinji Kajiwara

    Squid-ink croquette, purple beans simmered in coffee, coffee cream sandwich, and more

    For the squid-ink croquette: I mix squid-ink paste into breadcrumbs to make squid-ink breadcrumbs, mash the delicious, in-season Inca no Mezame…

    • Hors d'oeuvre
    • July
  • Read the article: Oyster, Snow-Style Grilled, Walnut Tofu, Cod Milt Tama-Aburi, and More

    Ginza Tokinoniwa Ginza store

    Oyster, Snow-Style Grilled, Walnut Tofu, Cod Milt Tama-Aburi, and More

    Five sake-accompaniment dishes. We portioned them with about 3 servings in mind. Shell oyster yukinaka-yaki uses small oysters from Akkeshi. Since…

    • Opening appetizer
    • December
  • Read the article: Clam rikyu-ni and sake-steamed icefish in a mascarpone ponzu; kuruma prawn with seared bottarga gelée

    Hotel Emion Tokyo Bay Japanese Restaurant Kai

    Clam rikyu-ni and sake-steamed icefish in a mascarpone ponzu; kuruma prawn with seared bottarga gelée

    For the clam Rikyu-ni and sake-steamed icefish in mascarpone ponzu, the clams are dropped into kombu-infused hot water without overcooking them, and…

    • Kaiseki cuisine
    • March
  • Read the article: Hand-picked crab; squid sōmen topped with hand-picked crab

    Yonemura

    Hand-picked crab; squid sōmen topped with hand-picked crab

    These are two sakizuke courses. Both crab dishes are grilled over charcoal in front of the guest and picked apart by hand; the hand-picked crab is…

    • Opening appetizer
    • November
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