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Japanese Chefs Recipes

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5 results
  • Read the article: Cod age-dashi

    FREE

    Kaminoyama City Meigetsuso

    Cod age-dashi

    This makes use of cod and prawn-shaped taro in season, both of which are emblematic winter ingredients. I designed this dish for the guests in their…

    • Kaiseki cuisine
    • Winter
    • texture

    • Serves 1 · ¥420

    • Cook time 50 min

  • Read the article: Bonito and Pen Shell Clam Marinated in Lavender-Garlic Oil

    Bonito and Pen Shell Clam Marinated in Lavender-Garlic Oil

    For the bonito and pen shell clam marinated in lavender-garlic oil, we bottle lavender, sliced garlic, olive oil, and salt and pepper and let it rest…

    • Opening appetizer
    • March
    • clean and refreshing
  • Read the article: Misaki-gazami Kachin-age, Deep-Fried in Mochi-Rice Batter

    Sanwa Shutter Yufu Kogen Resort

    Shoji Saka

    Misaki-gazami Kachin-age, Deep-Fried in Mochi-Rice Batter

    For Misaki-gazami Kachin-age, since the crab's umami grows weaker in its nagori period — the last-of-the-season stretch — I thought it would work…

    • Kaiseki cuisine
    • Fall
    • thickness

    • Serves 1 · ¥280

    • Cook time 1 hr

  • Read the article: Deep-sea scorpionfish skewer-grilled with scallion, blackthroat seaperch skewer-grilled, Sado Lake Kamo oyster baked with avocado mayonnaise

    Toray Industries, Inc. Karuizawayama House

    Deep-sea scorpionfish skewer-grilled with scallion, blackthroat seaperch skewer-grilled, Sado Lake Kamo oyster baked with avocado mayonnaise

    The reason I used trawl-caught fish from off Nadachi, Niigata, under the theme of coping with rising food costs, is that the wide variety of…

    • Kaiseki cuisine
    • Spring
    • striking

    • Serves 1 · ¥760

    • Cook time 2 hr

  • Read the article: Bonito Sashimi, Beet Fragrance

    Bonito Sashimi, Beet Fragrance

    From the theme "sauces chosen by color," or ways of expressing color, I designed a "sauce with presence." The sashimi course brings together bonito…

    • Kaiseki cuisine
    • April
    • striking

    • Serves 1 · ¥470

    • Cook time 20 min

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