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Japanese Chefs Recipes

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4 results
  • Read the article: Matsuwa Mackerel, Sesame-Miso Cream Bake

    FREE

    Akasaka Shihoan

    Matsuwa Mackerel, Sesame-Miso Cream Bake

    ‘Sesame-Miso Cream Bake’ is a grilled dish built around regional ingredients, stylishly fusing simmered miso-mackerel with miso-fried eggplant — a…

    • Kaiseki cuisine
    • June
    • creamy

    • Serves 1 · ¥450

    • Cook time 1 hr

  • Read the article: Sajima Octopus, Pear Vinegar

    Akasaka Shihoan

    Sajima Octopus, Pear Vinegar

    ‘Pear vinegar’ is a technique with a long history, but pairing it with octopus reveals a fresh appeal. This is a mukozuke dish, a sashimi course…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Summer
    • fresh and dewy

    • Serves 1 · ¥800

    • Cook time 30 min

  • Read the article: Tamagawa raw abalone

    Akasaka Shihoan

    Tamagawa raw abalone

    A soup-course variation built around regional ingredients. ‘Tamagawa Namagai’ takes its name from a play on words: I poured tama-dashi (a rich…

    • Kaiseki cuisine
    • Summer
    • texture

    • Serves 1 · ¥600

    • Cook time 30 min

  • Read the article: Matsumae kelp-wrapped steamed dish

    Akasaka Shihoan

    Matsumae kelp-wrapped steamed dish

    A steamed dish built around regional ingredients. For Matsumae-mushi, I had in mind a Tanzawa-mountains version of the Thirty-Six Views of Mount…

    • Simmered / warm / steamed / combination-simmered
    • June
    • hearty and satisfying

    • Serves 1 · ¥1,500

    • Cook time 1 hr

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