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Japanese Chefs Recipes

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3 results
  • Read the article: Pinecone-cut tokobushi, bamboo-cut asparagus and salmon roll, plum-shaped noshi with a naruto twist, black soybean wine jelly

    FREE

    Kamakurayama, Raitei

    Pinecone-cut tokobushi, bamboo-cut asparagus and salmon roll, plum-shaped noshi with a naruto twist, black soybean wine jelly

    We'd like to propose a way to make the most of true cod milt in season, a winter ingredient. Cod testes are considered second in luxury only to tiger…

    • Kaiseki cuisine
    • Winter
    • creamy

    • Serves 1 · ¥450

    • Cook time 1 hr

  • Read the article: Spanish mackerel miso-marinated and grilled with citrus flavor, butterbur sprout grilled with miso glaze, bamboo shoot grilled with sansho leaf

    Hakone Tensui Saryo

    Teruaki Mochizuki

    Spanish mackerel miso-marinated and grilled with citrus flavor, butterbur sprout grilled with miso glaze, bamboo shoot grilled with sansho leaf

    With the presentation in mind, this time I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. The grilled course…

    • Kaiseki cuisine
    • Spring
    • clarity

    • Serves 1 · ¥450

    • Cook time 2 days

  • Read the article: Splendid alfonsino grilled with shio-koji, layered with plum-blossom sheet sake lees, plum-flavored egg, shrimp-shaped taro in a plum-crest bowl

    Kawasaki Japanese Cuisine Isawa

    Splendid alfonsino grilled with shio-koji, layered with plum-blossom sheet sake lees, plum-flavored egg, shrimp-shaped taro in a plum-crest bowl

    For the kinmedai grilled with shio-koji, I tried to plate it with a sense of dimension. Marinating and grilling it in Saikyo miso tends to make the…

    • Kaiseki cuisine
    • January

    • ¥750

    • Cook time 20 min

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