The sauces of Tokyo's most-awarded kitchens

On the jar: SAKE LEES

Kanda's sake lees paste

On the jar: BORDELAISE

Bordelaise Rapide from a starred kitchen

On the jar: WAFU

The finishing sauce from Ishii's oyster meunière

On the jar: TABBOULEH

The dressing from Kishida's veal sweetbread tabbouleh

On the jar: NANBAN

The marinade from Kanda's small horse mackerel nanban-zuke

On the jar: GREEN

Green Universal from a starred kitchen

On the jar: WASABI

The dressing from Nakajima's wafu green salad

On the jar: ROASTED

Brady Ishiwata Williams' roasted tomato vinaigrette

On the jar: LEMON-OLIVE

Hayashi Ryohei's simple lemon-olive dressing for salads

On the jar: YOGURT-MAYO

Hayashi Ryohei's yogurt-mayo dressing for everyday salads

On the jar: YOGURT LEMON

Tani Noboru's yogurt-lemon dressing for everyday salads

On the jar: VINAIGRETTE

Hiroshi Haraguchi's vinaigrette for salmon confit

On the jar: SIMPLE PONZU

Ryan Roadhouse's simple ponzu for sashimi & grilled fish

On the jar: CODDLED EGG

Williams' coddled-egg dressing for Canlis salad

On the jar: WHITE GOMAZU

Nakajima's white sesame-vinegar dressing

On the jar: TOSA-ZU

Nakajima's tosa-zu, a dashi-vinegar base

On the jar: NANBAN-ZU

Nakajima's nanban-zu for nanban-zuke

On the jar: TATAKI-GOBO

Hayashi's sweet-soy glaze for burdock root

On the jar: CABBAGE

Hayashi's sesame-vinegar dressing for cabbage

On the jar: AMAKARA DARE

Nakajima's sweet-savory amakara glaze

On the jar: GINGER-SOY

Nakajima's niku-miso, a savory meat-miso topping

On the jar: MISO-DARE

Hayashi's miso glaze for pan-seared pork

On the jar: BEURRE BLANC

Haraguchi's lemon beurre blanc for grilled fish

On the jar: TAPENADE

Haraguchi's classic olive tapenade