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Japanese Chefs Recipes

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5 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: Milt daifuku

    Kamakurayama, Raitei

    Milt daifuku

    This is the soup-bowl course showcasing true cod milt in season. True cod milt is called “kumoko,” “yukiko,” or “kikuko” depending on its shape, and…

    • Kaiseki cuisine
    • Winter
    • clean and refreshing

    • Serves 1 · ¥220

    • Cook time 1 hr

  • Read the article: White plum-shaped taro, kuruma prawn simmered shiba-ni style, early-dug bamboo shoot, milt simmered in egg yolk

    Kamakurayama, Raitei

    White plum-shaped taro, kuruma prawn simmered shiba-ni style, early-dug bamboo shoot, milt simmered in egg yolk

    This proposes a way to use true cod milt at the end of its season (nagori). This is the simmered course. The milt simmered in egg yolk takes milt…

    • Kaiseki cuisine
    • Winter
    • comforting

    • Serves 1 · ¥450

    • Cook time 1 hr

  • Read the article: Ise lobster pine-nut grill, milt cream bake

    Kamakurayama, Raitei

    Ise lobster pine-nut grill, milt cream bake

    This makes use of true cod milt at its very first appearance of the season (hashiri). Cod testes are considered second in luxury only to tiger…

    • Kaiseki cuisine
    • Winter
    • clean and refreshing

    • Serves 1 · ¥2,500

    • Cook time 1 hr

  • Read the article: Cod milt soup, autumn eggplant, duck meatballs, shrimp

    Osaki Nihonkai Umi no Hana

    Cod milt soup, autumn eggplant, duck meatballs, shrimp

    This is the clear-soup course. For the kumoko soup, a plain white-miso preparation would not be very interesting, so I mixed in sieved shirako (soft…

    • Clear-soup course / clear soup
    • October

    • ¥500

    • Cook time 1 hr

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