Three-Fruit Jelly Terrine
Chitose Funabashi Shunsai Kumagura
Three-Fruit Jelly Terrine
Because the fruit is arranged in two layers, we pour the jelly base in five to six separate stages. If each layer isn't poured before the surface has…
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- Grilled spring pancake, duck, cucumber, scallion, cherry leaf, clam simmered Arima-style, sansho peppercorns
Akasaka Hitotsugi Bamboo Forest
Grilled spring pancake, duck, cucumber, scallion, cherry leaf, clam simmered Arima-style, sansho peppercorns
If you overcook the clams they turn tough, so I think it's best to just barely warm them through in the marinade. I have the impression that Arima-ni…
- Asari clams and rapeseed blossoms in mustard dressing, with lily bulb
Akasaka Hitotsugi Bamboo Forest
Asari clams and rapeseed blossoms in mustard dressing, with lily bulb
As with the hamaguri clams, the key with asari clams too is not to overcook them, so they finish soft and tender.
- "Shifting vegetables" parfait — burdock cracker, snap pea, green peas, fava bean, butterbur sprout, fiddlehead fern, micro tomato, kabocha squash, potato
Ginza Michiba Japanese Cuisine Tateno
Yuji Tateno
"Shifting vegetables" parfait — burdock cracker, snap pea, green peas, fava bean, butterbur sprout, fiddlehead fern, micro tomato, kabocha squash, potato
This dish had its start about five years ago, when I served a meal at a nursing home. Seeing how happily the residents ate it, I thought about how I…
- Black sesame udon in a 'lingering snow' plating, butterbur sprout, angelica-tree shoots, yuzu
Ginza Michiba Japanese Cuisine Tateno
Yuji Tateno
Black sesame udon in a 'lingering snow' plating, butterbur sprout, angelica-tree shoots, yuzu
With udon, grated daikon, and tempura of wild mountain vegetables, I wanted to express the scene of lingering snow as winter gives way to spring. The…
- Wagyu roast with okara — rapeseed blossoms, shredded egg crepe, boiled onion
Ginza Michiba Japanese Cuisine Tateno
Yuji Tateno
Wagyu roast with okara — rapeseed blossoms, shredded egg crepe, boiled onion
I myself love roast beef, and one time I tried topping roast beef with simmered okara — it was delicious, so I decided to put it on the menu. Okara…
- Winter yellowtail with grated wasabi, whole daikon, mizuna, wasabi
Ginza Ikkyo
Winter yellowtail with grated wasabi, whole daikon, mizuna, wasabi
We grill the yellowtail close to a strong flame for about 40% of the way through, to crisp up the skin while keeping the inside rare. On top of that…
- Chawanmushi served in a hollowed baby turnip — pheasant, mitsuba, kintoki carrot
Ginza Ikkyo
Chawanmushi served in a hollowed baby turnip — pheasant, mitsuba, kintoki carrot
After cutting the pheasant into small pieces, we rinse it in soy sauce, which removes the smell peculiar to pheasant meat and gives it a greater…
- Steamed blackthroat seaperch, shiitake, ginkgo nut, sprouted scallion
Ebisu Sushi Shinobu
Kazuya Shinobu
Steamed blackthroat seaperch, shiitake, ginkgo nut, sprouted scallion
Before plating the ingredients, we score the shiitake cap finely with a shallow hidden cut. This is partly out of consideration for ease of eating…
- Swordtip squid nigiri, salt, sudachi
Ebisu Sushi Shinobu
Kazuya Shinobu
Swordtip squid nigiri, salt, sudachi
By scoring it finely with the knife, we increase the squid's surface area, making its umami easier to sense on the tongue. We want guests to fully…
- Pacific saury grilled with its liver, Ishikawa baby taro
Ebisu Japanese Food Igarashi
Akira Igarashi
Pacific saury grilled with its liver, Ishikawa baby taro
I love eating, and I thought I'd be happy if I could make delicious food myself, so I entered the culinary path. I've been at this restaurant for a…
- Pike conger and lotus root, steamed, chrysanthemum, matsutake
Ebisu Japanese Food Igarashi
Akira Igarashi
Pike conger and lotus root, steamed, chrysanthemum, matsutake
When wrapping the lotus root in hamo, brush on kuzu starch firmly with a pastry brush, but take care — depending on how the fine bone-cutting is…
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