Top Chef Selection ~Pioneers~ Recipe

Sudachi soba Soba, sudachi

Hand-cut soba noodles made with soba flour from the Shirakami Sanchi region, served in small…

• Serves 1 · ¥300
• Cook time 1 hr

Steamed abalone, lotus root mochi, uguisuna mini turnips

The umami of abalone, concentrated by steaming it without any added seasonings.

• Serves 1 · ¥1,500
• Cook time 10 min

Tazuru Farm Shogoin turnip

Thickly peeling the Tazuru Farm Shogoin turnip and carefully stuffing it without any added…

• Serves 1 · ¥250
• Cook time 1 hr

Seikogani snow crab korayaki

Welcoming the season with the deliciousness of snow crab served in two different ways: as an…

• Serves 1 · ¥2,000
• Cook time 10 min

Seikogani snow crab reisai

Welcoming the season with the deliciousness of snow crab served in two different ways: as an…

• Serves 1 · ¥2,000
• Cook time 4 hr

Salt-boiled doman mud crab

Doman mud crab, so rare it is often called a "phantom crab," can be found in a famous lake of…

Abalone shabu-shabu Shuto sauce and soy sauce liver

By cutting the abalone into ultra-thin pieces, we can showcase its texture and flavors served as…

Fall truffle foie gras and soba

No matter how much soba is kneaded, it has no virtually no fat and thus compliments fried foods…

Yuzu kosho soy sauce grilled sweetfish

Sweetfish is a popular food in summer, and there are many opportunities to enjoy this fish during…

Spring Three-Kind Assortment — Spring Vegetable Ohitashi, Kinome Miso, Hassaku and Snow Pea Shira-ae

This is a three-item assortment using wild mountain vegetables, vegetables, and fruit that grow more delicious in spring. With the freshness of the…

• Serves 1 · ¥500
• Cook time 1 hr

Bamboo Shoot Manju

This is a dish where you can fully enjoy the aroma and deliciousness of bamboo shoot, a representative ingredient of spring. So that you can fully…

• Serves 1 · ¥300
• Cook time 20 min

Sashimi Sea bream sashimi Maguro tataki sashimi Yakishimo conger eel sashimi

Use the yakishimo technique to prepare the conger eel sashimi by grilling over preheated red-hot…