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Japanese Chefs Recipes

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  • Read the article: White asparagus with kuruma prawn cream, tofu sauce, snap peas, shiso sprouts, and bracken fern

    FREE

    Roppongi Kasumitei Matsubara

    Hiroaki Matsubara

    White asparagus with kuruma prawn cream, tofu sauce, snap peas, shiso sprouts, and bracken fern

    Cream cheese marinated in sake lees is something we also serve as a stand-alone dish at our restaurant. The batch used this time has been marinated…

    • creamy
  • Read the article: Mineoka milk-and-kuzu tofu, winter melon and vegetable sushi, eel and turban shell uzaku, oil-seared Fushimi peppers, deep-fried eel with roe, sake-steamed eel

    Nihonbashi and Nihonbashi Izumoya

    Mineoka milk-and-kuzu tofu, winter melon and vegetable sushi, eel and turban shell uzaku, oil-seared Fushimi peppers, deep-fried eel with roe, sake-steamed eel

    This is the appetizer course. Mineoka tofu is said to originate from Mineoka Ranch in Chiba, where milk is kneaded with kuzu starch to resemble tofu…

    • Hors d'oeuvre
    • August
  • Read the article: White asparagus and abalone tofu-dressed dish, fava bean, twisted carrot

    Roppongi Kasumitei Matsubara

    Hiroaki Matsubara

    White asparagus and abalone tofu-dressed dish, fava bean, twisted carrot

    This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'shira-ae.'

    • Spring
    • simple