PICK UP
White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…
In honor of the Chrysanthemum Festival (Chōyō no Sekku) in September, I devised a vividly colored dish built around a delicate amber kuzu sauce made…
The kinmedai (splendid alfonsino) rice, cooked in a clay pot to close out the meal, gets color and sweetness from two kinds of corn, finishing into a…
Combining purple sea urchin with a rich egg-yolk soy sauce draws out a mellow depth of flavor.
Green asparagus steeped in kombu dashi and white asparagus steeped in bonito dashi bring two different flavors, and the contrast in their textures is…
The ayu is first filleted and de-boned, then its innards — soaked in sake and wind-dried — are carefully returned to the fish. It's a labor-intensive…
Hamo (pike conger) is at its best this time of year. This time, I wrapped it around winter melon, secured the shape with a toothpick, and let it…
By deliberately setting the dashi gelée soft and loose rather than firm, the beltfish (tachiuo) and kuruma prawns take on the seasoning fully while…
This dish cures ayu (sweetfish) overnight in kombu to draw out its umami and give it a silky richness. It's finished light and refreshing, paired…
It's cured in salt and stirred every day without fail for six months, checking its condition, to concentrate its distinctive bitterness and umami…
Salt-grilled ayu is the true essence of Mikadoya. The fish are kept in tanks for one to two days to fully purge any muddiness, and their size, shape…
A special dish available only for a limited time, from right after the season opens until late July, before the ayu's bones harden. From August…
Showing 12 of 258
