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Abalone tempura, Inaniwa udon, grated daikon, aromatics

This time, the basic rice course is 'Inaniwa udon.' We have guests eat it simply, with grated daikon and aromatics, but the temperature and time used…

• Serves 4 · ¥3,000
• Cook time 1 hr

Charcoal-Grilled Wagyu with Summer Vegetable Japanese-Style Salsa

This is a dish with a magnificent array of vitamin-bright colors woven together by summer vegetables, piled on top of well-grilled wagyu. You can…

Wagyu Lean-Meat Namerō

This is a dish perfect alongside a drink, its summery, colorful use of a Japanese-style salsa sauce stirring the appetite. So guests can tell what's…

Simmered and steeped — white asparagus, clam, wasabi flower, soy-marinated salmon roe, shiso flower spike

This time, we learned about "sakizuke" (the appetizer course) from Technical Director Yoshiaki Masumoto (Norinchukin Bank Meguro Branch Office). We…

Abalone, Sea Urchin, and Scallop Croquette

The croquette is deep-fried slowly over medium heat for about 4 minutes; once it is about 80% fried, it is placed on the grill stand to cook it…

Kamo eggplant clear-soup course — golden eye snapper, red shrimp, water shield, sudachi

For the soup course, it's important to time the preparation of each ingredient so that the dish tastes best at the moment the soup ingredients are…

Uni Sushi

Refreshing with the aroma of yuzu Sea urchin (uni) tastes sweeter when it has a little heat put into it, so warm sushi rice is prepared. Be careful…