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Japanese Chefs Recipes

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5 results
  • Read the article: Winter Melon Simmered to Absorb the Broth

    FREE

    Miyanaga

    Winter Melon Simmered to Absorb the Broth

    I developed this dish using in-season autumn ingredients, aiming to reduce the number of steps while still giving guests an impression through aroma…

    • Kaiseki cuisine
    • Fall
    • concentrated flavor

    • Serves 3 · ¥50

    • Cook time 1 hr

  • Read the article: Whole-Grilled Kamo Eggplant

    Miyanaga

    Whole-Grilled Kamo Eggplant

    Appealing to the eye: rich billows of steam from charcoal grilling. A whole, large Kamo eggplant (a large, round Kyoto heirloom variety) is…

    • Kaiseki cuisine
    • September
    • juicy

    • Serves 1 · ¥2,300

    • Cook time 15 min

  • Read the article: Beef Tenderloin Stone-Grilled, Sea Urchin

    Miyanaga

    Beef Tenderloin Stone-Grilled, Sea Urchin

    This is a yakimono. Tenderloin Stone-Grilled is built on the concept of eating meat with in-season shiomizu uni, salt-water sea urchin, as the…

    • Kaiseki cuisine
    • Fall
    • hearty and satisfying

    • Serves 1 · ¥800

    • Cook time 3 min

  • Read the article: Fragrant Fried Bonito with Hoshiko

    Miyanaga

    Fragrant Fried Bonito with Hoshiko

    This is a fried course. Fragrant Fried Bonito with Hoshiko is, in a sense, a dish that puts waste to good use, making full use of in-season bonito…

    • Kaiseki cuisine
    • Fall
    • texture

    • Serves 1 · ¥1,000

    • Cook time 10 min

  • Read the article: Hand-Cut Soba Jibu-ni

    Miyanaga

    Hand-Cut Soba Jibu-ni

    This is the shokuji, the rice or noodle course. For Hand-Cut Soba Jibu-ni, a soba take on jibu-ni, the Kanazawa-style simmered dish, rather than…

    • Kaiseki cuisine
    • Fall
    • lingering finish

    • Serves 1 · ¥300

    • Cook time 5 min

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