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Japanese Chefs Recipes

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6 results
  • Read the article: Matsushima Conger Eel Yōrō-Steamed, Zunda Habutae-Style Broth

    FREE

    Eisenkaku Co., Ltd. Iwamatsu Ryokan

    Matsushima Conger Eel Yōrō-Steamed, Zunda Habutae-Style Broth

    This is the soup-course alternative from Miyagi's New Year cuisine. Matsushima Conger Eel Yōrō-Steamed with Zunda Habutae-Style Broth uses conger eel…

    • Kaiseki cuisine
    • Winter
    • texture

    • Serves 1 · ¥900

    • Cook time 1 hr

  • Read the article: Fugu karaage

    Yugawara Sansuirou

    Seiichi Shudo

    Fugu karaage

    This is Yugawara, expressed through cuisine -- this is the deep-fried course. Fugu karaage was a favorite dish of the novelist Naoya Shiga. The words…

    • Kaiseki cuisine
    • Spring
    • clarity

    • Serves 1 · ¥60

    • Cook time 1 hr

  • Read the article: Whole Daikon Soup-Simmered, Lotus Root Hiryōzu, Herring with Kombu

    Whole Daikon Soup-Simmered, Lotus Root Hiryōzu, Herring with Kombu

    The simmered course is whole daikon soup-simmered. We peel the whole daikon into a fan shape, rehydrate it, and simmer it with chicken fat, fried…

    • Simmered / warm / steamed / combination-simmered
    • December

    • Serves 30 · ¥170

    • Cook time 1 days

  • Read the article: Seared tilefish, arrowhead-root mochi shaped like a leaf

    Seared tilefish, arrowhead-root mochi shaped like a leaf

    The soup course is finished as a clear seafood broth. For the arrowhead-tuber mochi shaped like a leaf, we grate the arrowhead tuber and combine it…

    • Kaiseki cuisine
    • December

    • Serves 30 · ¥375

    • Cook time 30 min

  • Read the article: Autumn Salmon Kombu-Cured, Salmon-Head Cartilage Namasu

    Ginza Tokinoniwa Ginza store

    Autumn Salmon Kombu-Cured, Salmon-Head Cartilage Namasu

    This is the vinegared course. For the autumn salmon kombu-cured hizu-namasu, I salt the salmon head heavily, slice it, rinse it in sake diluted with…

    • Kaiseki cuisine
    • November

    • ¥170

    • Cook time 30 min

  • Read the article: Beef and Lotus Root, Butter-Ponzu Grill

    Aoyama Hana-Michou

    Beef and Lotus Root, Butter-Ponzu Grill

    Next is the meat course. For the beef and lotus root butter-ponzu grill, the butter ponzu is made by reducing ponzu, adding butter and sugar, and…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • December
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