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Japanese Chefs Recipes

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5 results
  • Read the article: Wild Boar Hoba-yaki, Grilled on a Magnolia Leaf

    FREE

    Osaka, Settsukyo Hananosato Onsen Sansuikan

    Wild Boar Hoba-yaki, Grilled on a Magnolia Leaf

    For Wild Boar Hoba-yaki, guests taste the classic pale flesh of wild boar loin now that it has developed fat. Delicious wild boar loin is normally…

    • Kaiseki cuisine
    • Fall
    • juicy

    • Serves 1 · ¥579

    • Cook time 40 min

  • Read the article: Grilled Matsutake Steeped with Chrysanthemum Petals, Black Olive Coating Salad, Celeriac Mousse, Grilled Chicken White Liver with Toast, Sado Shrimp with Caviar, Wagyu Tongue Simmered Tender, Salmon and Lotus Root Roll with Process Cheese

    Nadaman Guest House, Shinjuku

    Grilled Matsutake Steeped with Chrysanthemum Petals, Black Olive Coating Salad, Celeriac Mousse, Grilled Chicken White Liver with Toast, Sado Shrimp with Caviar, Wagyu Tongue Simmered Tender, Salmon and Lotus Root Roll with Process Cheese

    This is the seasonal-vegetable course. We'll go through it in order. First is the grilled matsutake steeped with chrysanthemum petals. We simply boil…

    • Kaiseki cuisine
    • December
  • Read the article: Yuba-coated salad, jellied monkfish, smoked pufferfish in vinegar pickle, Yamato yam grilled with nori, yuzu mochi, kokera-zushi, namasu, seared julienned dried squid, and arrowhead crackers

    Okawara Mizuki Hotel Ogaisou

    Yuba-coated salad, jellied monkfish, smoked pufferfish in vinegar pickle, Yamato yam grilled with nori, yuzu mochi, kokera-zushi, namasu, seared julienned dried squid, and arrowhead crackers

    The appetizers are plated as separate individual items so each one can also be served on its own. The uni in the yuba-coated salad is fine to use…

    • Hors d'oeuvre
    • Winter
  • Read the article: Largehead beltfish shin-biki-age, matsutake

    Yokohama Royal Park Hotel "Japanese Restaurant Shikitei"

    Largehead beltfish shin-biki-age, matsutake

    This is a deep-fried course in which seasonal ingredients are coated with unconventional coatings such as toasted granulated glutinous-rice coating…

    • Kaiseki cuisine
    • Summer
    • texture

    • Serves 1 · ¥495

    • Cook time 15 min

  • Read the article: Shredded tilefish

    Shredded tilefish

    The tilefish is filleted into a boneless block, salted, marinated in a blended miso for about four hours, and grilled while basting with a…

    • Opening appetizer
    • January
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