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Ginza Inaba
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…
Serves 1 · ¥330
Cook time 30 min
Tokyo Baycourt Club
I originally worked abroad, and when I was in Italy I drank cappuccino almost every day. When I think of a Japanese dish using burdock, kinpira-gobō…
Serves 1 · ¥267
Cook time 1 hr
Open-Air Museum Club
Wanting to make a cool, summer-appropriate dish, and since sweetfish is the famous summer fish known for its pairing with smartweed, I decided to…
Serves 2 · ¥1,400
Cook time 3 hr
Meiji Kinenkan
Hyuganatsu, a citrus fruit, has a rare characteristic no other fruit has: even the white pith on the inside can be eaten together with the flesh, and…
Serves 1 · ¥500
Cook time 30 min
Meiji Memorial Hall, Motoakasaka
I sought a new flavor from hamo, an ingredient indispensable to Japanese cuisine that's in season in summer. Hamo has many small bones, and while…
Serves 4 · ¥3,000
Cook time 30 min
Ginza Inaba
You can enjoy two flavors in a single soup bowl. One is a flavor combining vegetables and asari clams. I roast butterbur sprouts and udo at 100°C for…
Serves 1 · ¥580
Cook time 30 min
ELECOM Co., Ltd. Atami Club
My hometown is Kannami, a town next to Atami, which includes the Tanna area, known for its thriving dairy farming, so I wanted to spotlight the milk…
Serves 1 · ¥487
Cook time 40 min
Akasaka Godaigo
I wanted to create a health-conscious menu using freeze-dried tofu, which is high in protein. Since I have long experience cooking Western cuisine, I…
Serves 1 · ¥295
Cook time 20 min
Akasaka Dormitory
Thinking of veganism as also a matter of religion, I wanted guests to be able to taste the best qualities of animal-derived ingredients through a…
Serves 6 · ¥80
Cook time 50 min
Meiji Memorial Hall Restaurant Hanagasumi
Since vegan cooking can only use vegetables, and that leaves the flavor feeling somewhat lacking, I thought about whether I could perfect it starting…
Serves 4 · ¥1,208
Cook time 20 min
Saryo Ichimatsu
'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…
Serves 1 · ¥238
Cook time 30 min
Odawara SAKANA CUISINE RYŌ
Odawara SAKANA CUISINE RYŌ
As for the Japanese barracuda torobo-yaki: with white-miso marinated grilling, the flesh tends to tighten up and turn firm no matter what you do. So…
Odawara SAKANA CUISINE RYŌ
As for teppo-ae, I've heard that this name comes from the sharp bite of the mustard used in it, striking like the blast of a teppo (gun).
Odawara SAKANA CUISINE RYŌ
Odawara SAKANA CUISINE RYŌ
For the appetizer course's mugwort terrine, I use only the leaf portion of the mugwort, boiling it with a little wood-ash lye added. I was taught…
Odawara SAKANA CUISINE RYŌ
As for the flathead in the sashimi course, when the fish is live, bones can remain even if you think you've removed them thoroughly, so please take…
Odawara SAKANA CUISINE RYŌ
For the crab yamabuki, we use Japanese spider crab that is often landed in Sagami Bay. The tart Okinawan citrus used to keep the loquat from…
Odawara SAKANA CUISINE RYŌ
For the mugi-ika tomato stew, I sauté minced garlic and onion in olive oil until golden, the same way you would for a spaghetti sauce base. Mugi-ika…
Odawara SAKANA CUISINE RYŌ
This simmered dish, udo shinoda-maki, needs the oil thoroughly drained from the fried tofu skin beforehand — skip that and you will run into trouble.
Odawara SAKANA CUISINE RYŌ
The akamutsu in the grilled course's akamutsu hosokawa-yaki is a fish often caught in Oiso that is known as nodoguro, and it is a truly delicious…
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