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■"Japanese Cuisine Seminar" featured in the February 2025 issue of Ryori Shikiho
◆The "Japanese Cooking Seminar" held in the magazine introduces everything from ingredients to cooking methods.
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A Japanese cuisine seminar by the restaurant owner and head chef, Deki Seimei, will be featured in the February 2025 issue of Ryori Shikiho.This time we will briefly introduce the dishes that will be served, from appetizers to desserts.*For detailed instructions on how to make the dish, please see the Cooking Quarterly Report.We have written the recipes so that you can enjoy recreating our flavors at home.
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◆The "Japanese Cooking Seminar" held in the magazine introduces everything from ingredients to cooking methods.
-
A Japanese cuisine seminar by the restaurant owner and head chef, Deki Seimei, will be featured in the February 2025 issue of Ryori Shikiho.This time we will briefly introduce the dishes that will be served, from appetizers to desserts.*For detailed instructions on how to make the dish, please see the Cooking Quarterly Report.We have written the recipes so that you can enjoy recreating our flavors at home.
Appetizer: Shrimp with Ground Sauce
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We use red shrimp, which is often served as sashimi at our restaurant.The shrimp itself is flavored with kelp, and after it has been browned, the heads and shells are put in a blender, mixed with kelp stock and poured into a pot.The filling is mixed with miso to taste and poured over the top before being baked.
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Appetizer: Shrimp with Ground Sauce
-
We use red shrimp, which is often served as sashimi at our restaurant.The shrimp itself is flavored with kelp, and after it has been browned, the heads and shells are put in a blender, mixed with kelp stock and poured into a pot.The filling is mixed with miso to taste and poured over the top before being baked.
Bowl "Upper Clear"
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We used bonito stock as a base, added white miso and Shinshu miso, and left it for about two hours to settle, then used only the top layer to absorb the liquid.By using seasonings sparingly and preparing the dish using careful techniques, you can enjoy a deep, rich flavor.
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Bowl "Upper Clear"
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We used bonito stock as a base, added white miso and Shinshu miso, and left it for about two hours to settle, then used only the top layer to absorb the liquid.By using seasonings sparingly and preparing the dish using careful techniques, you can enjoy a deep, rich flavor.
Mizosato “sweet sea bream with kelp”
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The gentle and delicate taste of the roast sake brings out the natural flavor of the ingredients without compromising the harmony of the tilefish and kelp.This is a masterpiece that allows you to enjoy traditional Japanese flavors in perfect harmony with the soft flesh of the tilefish, the flavor of kelp, the refreshing taste of the windmill, and the aroma of roasted sake with brown rice.
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Mizosato “sweet sea bream with kelp”
-
The gentle and delicate taste of the roast sake brings out the natural flavor of the ingredients without compromising the harmony of the tilefish and kelp.This is a masterpiece that allows you to enjoy traditional Japanese flavors in perfect harmony with the soft flesh of the tilefish, the flavor of kelp, the refreshing taste of the windmill, and the aroma of roasted sake with brown rice.
Pottery "Yuzuan-yaki Kinmedai"
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The refreshing scent of yuzu permeates the plump flesh of the red snapper, enhancing its exquisite flavor.The green vegetable salty paste is based on salty broth made from the bones and head of golden-eyed snapper, and combines the freshness of green vegetables with a natural salty taste.The spinach sauce is made by blending salted water stock and boiled spinach in a blender, resulting in a rich and flavorful dish.
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Pottery "Yuzuan-yaki Kinmedai"
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The refreshing scent of yuzu permeates the plump flesh of the red snapper, enhancing its exquisite flavor.The green vegetable salty paste is based on salty broth made from the bones and head of golden-eyed snapper, and combines the freshness of green vegetables with a natural salty taste.The spinach sauce is made by blending salted water stock and boiled spinach in a blender, resulting in a rich and flavorful dish.
Substitute bowl "Spiny Lobster Fragrance Roll"
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It is baked rather than fried, leaving the inside rare, so you can enjoy the same plump texture and fresh flavor as raw spiny lobster.Additionally, the chicken used in the Dutch-style stew is produced in Kumagaya, giving it a fluffy texture.We also pay special attention to selecting seasonal ingredients, making the most of Saitama's abundant produce.
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Substitute bowl "Spiny Lobster Fragrance Roll"
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It is baked rather than fried, leaving the inside rare, so you can enjoy the same plump texture and fresh flavor as raw spiny lobster.Additionally, the chicken used in the Dutch-style stew is produced in Kumagaya, giving it a fluffy texture.We also pay special attention to selecting seasonal ingredients, making the most of Saitama's abundant produce.
Main dish: Wagyu beef sukiyaki
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Our standard menu item is sukiyaki-style.We use plenty of green onions from Fukaya, which gives the entire dish a deep richness.This sukiyaki, which uses carefully selected ingredients along with the sweetness of Fukaya leeks, has been well received by many customers.
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Main dish: Wagyu beef sukiyaki
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Our standard menu item is sukiyaki-style.We use plenty of green onions from Fukaya, which gives the entire dish a deep richness.This sukiyaki, which uses carefully selected ingredients along with the sweetness of Fukaya leeks, has been well received by many customers.
Appetizer: "Sliced fish wrapped in potato paste"
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Potato sushi made with thin fish marinated in sweet vinegar.The thin fish is braided for a beautiful appearance and is soft, with a texture that melts in your mouth.The delicate taste of the thin fish is perfectly balanced with sweet and sour flavors, creating a rich flavor that spreads across your tongue.
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Appetizer: "Sliced fish wrapped in potato paste"
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Potato sushi made with thin fish marinated in sweet vinegar.The thin fish is braided for a beautiful appearance and is soft, with a texture that melts in your mouth.The delicate taste of the thin fish is perfectly balanced with sweet and sour flavors, creating a rich flavor that spreads across your tongue.
Meal "Tai Chazuke"
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Our sea bream chazuke uses a special broth made by combining tide stock and bonito stock.First, the sea bream is cooked in this broth, and then small rice balls filled with the sea bream are grilled only on the outside.Finally, pour this unique shio dashi sauce over the dish and enjoy.
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Meal "Tai Chazuke"
-
Our sea bream chazuke uses a special broth made by combining tide stock and bonito stock.First, the sea bream is cooked in this broth, and then small rice balls filled with the sea bream are grilled only on the outside.Finally, pour this unique shio dashi sauce over the dish and enjoy.
Dessert "Strawberry Amaran Dora Yaki"
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A special sweet made using "Amarin" strawberries from Saitama Prefecture and yuzu jelly.The sweetness of the fresh "Amarin" and the refreshing acidity of the yuzu jelly spread throughout your mouth in an exquisite balance.In addition, the dorayaki is made with Kawagoe Kintoki potatoes, which are sweetly cooked and formed into golden balls, giving it a Mont Blanc-like finish.
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Dessert "Strawberry Amaran Dora Yaki"
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A special sweet made using "Amarin" strawberries from Saitama Prefecture and yuzu jelly.The sweetness of the fresh "Amarin" and the refreshing acidity of the yuzu jelly spread throughout your mouth in an exquisite balance.In addition, the dorayaki is made with Kawagoe Kintoki potatoes, which are sweetly cooked and formed into golden balls, giving it a Mont Blanc-like finish.
■ Enjoy a kaiseki meal made with seasonal ingredients in a semi-private room
■ A menu will be provided only to those who order the peach and chestnut course
