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Japanese Chefs Recipes

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5 results
  • Read the article: Ayu Grilled with Yuzu-Kosho Soy Sauce

    FREE

    Obune

    Kazuki Takagi

    Ayu Grilled with Yuzu-Kosho Soy Sauce

    Sweetfish is a hallmark of summer. Since food connoisseurs often have the chance to eat it whenever they dine out, I deliberately steer away from…

    • Kaiseki cuisine
    • Summer
    • lingering finish
  • Read the article: Egg-yolk deep-fried mountain yam molded into maple leaves, kuruma prawn body-wrap, wrapped and deep-fried pond smelt, deep-fried fig in white-fan batter

    Hibiya - Daiwa Exceed Co., Ltd. "Esquire Club"

    Egg-yolk deep-fried mountain yam molded into maple leaves, kuruma prawn body-wrap, wrapped and deep-fried pond smelt, deep-fried fig in white-fan batter

    For the deep-fried course's kuruma prawn body-wrap, a soft, bain-marie-set scrambled egg is tinted grass-green with a green coloring extract made…

    • Deep-fried dish / fried dish
    • Fall
  • Read the article: Aigamo duck grilled in fruit juice

    Kanda Myojin Shrine Choseiden

    Aigamo duck grilled in fruit juice

    For the aigamo duck grilled in fruit juice, the pre-prepped aigamo duck is rinsed in an equal-parts, three-ingredient seasoning blend, cut into…

    • Kaiseki cuisine
    • Spring
  • Read the article: Kombu-Pressed Fugu

    Fujikyu Group

    Kombu-Pressed Fugu

    This would normally be a straightforward sashimi course, but this time I used fugu (pufferfish). For the kombu-pressed fugu, I sandwich the fugu…

    • Kaiseki cuisine
    • December
  • Read the article: Bonito sashimi

    Bonito sashimi

    For the sashimi, the bonito is filleted into three pieces, pierced all over with needles, salted, and left to rest for about ten minutes. It is then…

    • Sliced raw fish / sashimi / sashimi course
    • June
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