Read the article: New Onion with Parmigiano
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Ginza Yakitori Jo
New Onion with Parmigiano
As June approaches, the sharp morning and evening chill settles down, comfortable days increase day by day, and there are even days when the heat of…
FREE
Ginza Yakitori Jo
As June approaches, the sharp morning and evening chill settles down, comfortable days increase day by day, and there are even days when the heat of…
Roppongi Kasumitei Matsubara
Hiroaki Matsubara
The first course is an appetizer (sakizuke) using vegetables that grow tastier from summer into autumn: grilled tomato and winter melon simmered in…
Serves 1 · ¥1,200
Cook time 1 hr
Japanese Cuisine Yoshimura
Tetsuya Saiga
This is an appetizer designed to let guests fully savor eggplant at its peak season, when its umami is at its most concentrated. Here, we grill the…
Serves 1 · ¥200
Cook time 30 min
Tsukiji Honganji Japanese Restaurant Shisui
Yuki Harano
By November, the morning and evening chill turns sharp, and it becomes a season when warm dishes are especially welcome. This time, I designed a dish…
Serves 1 · ¥250
Cook time 20 min
Tsukiji Honganji Japanese Restaurant Shisui
Yuki Harano
By November, the morning and evening chill turns sharp, and it becomes a season when warm dishes are especially welcome. This time, I designed a dish…
Serves 1 · ¥150
Cook time 15 min
Japanese Cuisine Yoshimura
Tetsuya Saiga
This is a sake lees risotto, devised as a dish that is easy to eat even during the season when the summer heat leaves the body fatigued. Here, we…
Serves 1 · ¥300
Cook time 50 min
Roppongi Kasumitei Matsubara
Hiroaki Matsubara
This is a vinegared dish, a molded preparation using tsukune-imo, a yam whose appeal lies in its stronger stickiness and denser, clingier texture…
¥1,800
Cook time 1 hr
Ginza Yakitori Jo
As May approaches, the sharp morning and evening chill settles down, comfortable days increase day by day, and there are even days when the heat of…