Portal Recipe Website Service

Portal Recipe Website Service

Portal Recipe Website Service

At Platz, we extend our services not only to our valued customers but also to aspiring chefs seeking to elevate their professional  journey and bridge the culinary traditions of Japan with the global palate.

 In the vast landscape of Japanese cuisine, embarking on training journeys to thousands of renowned restaurants across Japan to memorize countless recipes might seem an insurmountable task.

 However, Platz's exclusive portal recipe site turns this aspiration into reality. This members-only content service curates an extensive collection of recipes meticulously crafted by talented chefs, each utilizing locally sourced ingredients from diverse regions of Japan.

These recipes are accompanied by in-depth explanations of ingredient characteristics and cooking tips, ensuring a comprehensive culinary learning experience.

Moreover, for chefs and restaurant proprietors operating on the international stage, we provide curated ingredient lists and sake procurement resources that harmonize with recipes sourced from various regions. Explore Platz’s Portal Recipe website to deepen your mastery of the essence of Japanese cuisine and share its delights with the world.

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PLATS is exclusively accessible to our esteemed members.
We provide two distinct membership tiers:

General Membership:BENTO, CHEF

Professional Membership:RECIPE, INGREDIENTS

あなたは未登録です

Platz はメンバーシップサービスです。各サービスは無料の会員登録手続きが必要です。
2種類の会員サービスを現在ご用意しております。

一般向け会員サービス:BENTO, CHEF

プロ向け会員サービス:RECIPE, INGREDIENTS

Recipe Collection

Chef : Masaru Yoshii
Store: Ginza Kasuga

This highly sought-after abalone is farmed in ...
Chef : Masashi Tomiyama

Flatfish from Hokkaido: Although the availability can vary at time...
Chef : Shozo Wajima
Store: Kawashima Wajima

Nanae Apple: The first Western apple grown ...
Chef : Takashi Tamura
Store: Tsukiji Tamura

Made using large Hokkaido soybeans. After s...
Chef : Kazushi Iwane
Store: Mai, The WestineTokyo

Themed around Hokkaido, this is a del...
Chef : Hideaki Noritsuke
Store: Tsukiji Tamura

This recipe is unique to Hokkaido. Hizu ...
Chef : Kazutoshi Ikuta

Mososu shellfish is a type of welk found in the northern regions of...
Chef : Yoshiaki Miyazaki

The best seasons for Prawn Tsukune are spring and autumn. Theese ...
Chef : Masami Kobayashi
Store: XIV Karuizawa

Sumptuous Hokkaido white asparagus accompa...
Chef : Takatsugu Muto
Store: MUTO Sendagaya
Chef : Katsuhiro Onodera
Store: Ginza Fukuju in Ginza
Chef : Kazumasa Tanaka
Store: Tempura Horikawa at The New Otani Hotel
Chef : Hiroshi Ikawa
Store: Hotel Emion at Tokyo Bay, Japanese restaurant “Kai”
Chef : Hiroshi Ikawa
Store: Hotel Emion at Tokyo Bay, Japanese restaurant “Kai”

Receiving Flow

Our Recipes are available for the Professional Members only.
You can browse sample recipes for free if you are a member, so please feel free to join us.

STEP1
Register as a Professional Member (free). After a screening, you will be given a Professional account.
STEP2
Login to your newly created account where you will be able to access sample recipes.
STEP3
If you require access to more recipes, you will need to subscribe to our paid service.