Dining with the Chef: 2014 season 2024

Rice Porridge with Scallops & Ginger

"Cream Stew" with Oysters

Dressing Part1 : Tuna and Cuttlefish with Tofu Dressing

Dressing Part2 : Chicken Breast and Onion with Egg Miso Dressing

"Rika's Gyoza" (Japanese-style Pot Stickers)

Rika's TOKYO CUISINE: Spring Dishes with Bamboo Shoots

Authentic Japanese Cooking: Wrapping : Chakin sushi

Rika's TOKYO CUISINE: Tonkatsu Sandwiches

Authentic Japanese Cooking: Cutting : Ushio-jiru (Soup made from tai fish stock)

Rika's TOKYO CUISINE: Fish-free Hand Rolled Sushi

Authentic Japanese Cooking: Sautéing : Swordfish Teriyaki

Chilled Udon with Sesame Dipping Sauce

Kashiwa-meshi Chicken Rice

Cherry Blossom Edition in Washington, DC

Authentic Japanese Cooking: Deep frying : Chicken Wing Kara-age (Fried chicken Wings)

Kushiage Deep-Fried Skewers

Authentic Japanese Cooking: Niku-jaga with Douban-jiang　(Simmered Beef & Potatoes)

Rika's TOKYO CUISINE: Yakisoba with Salt & Nam Pla (Stir-fried Noodles)

Authentic Japanese Cooking: Artisan edition: Soba noodles

Authentic Japanese Cooking: Vinegar-marinated Aji Salad

Rika's TOKYO CUISINE: Japanese-style Pasta with Edamame

Beef Steak Salad with Ume-sesame sauce

Rika's TOKYO CUISINE: Rika's California Roll Trio

Japanese Curried Rice with Chicken

Rika's TOKYO CUISINE: Menchi Katsu　(Minced Meat Cutlet)

Authentic Japanese Cooking: Simmering　：Umami-simmered Taro and Beef

Deep-frying ：Deep-fried Flounder with Soba Noodles

Grilling： Kabayaki-style Sardines

Authentic Japanese Cooking: Deep Frying ：Autumn Kakiage Fries

Rika's Tokyo Cuisine in Penang

Foil-baked Salmon and Mushrooms

Rika's TOKYO CUISINE: Rika's Champon Noodles

Artisan Edition: Sushi