Spanish mackerel red-and-white roll
Kagurazaka Japanese Cuisine Tonan
Spanish mackerel red-and-white roll
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Simmered monkfish liver with deep-fried shrimp-shaped taro, soaked in broth
The prep method for the ankimo is one I learned at a restaurant I worked at previously. Vacuum-sealing the ankimo to draw out the blood results in a…
- Oyster in seven-layer sauce
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Oyster in seven-layer sauce
For washing the oysters, an apple with strong acidity works best. Washing them with apple gives off a sweet-tart, fruity aroma from the oysters…
- Vegetable tofu, miso-pickled, with deep-fried shrimp fish-paste dumpling, cherry tomato, and dill
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Vegetable tofu, miso-pickled, with deep-fried shrimp fish-paste dumpling, cherry tomato, and dill
We hope you'll enjoy the richness of na-dōfu, a regional specialty ingredient, together with the crisp texture of the deep-fried shrimp shinjo.
- Wild boar tongue and grilled eggplant, topped with sesame vinegar (edamame, shiso flower spike)
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Wild boar tongue and grilled eggplant, topped with sesame vinegar (edamame, shiso flower spike)
We serve wild boar tongue — an ingredient not often used in Japanese cuisine — dressed with a refreshingly tart sesame vinegar for a light, clean…
- Fruit Tomato and Blue Cheese Chawanmushi
Yanaka Japanese Cuisine Mametan
Naoki Hata
Fruit Tomato and Blue Cheese Chawanmushi
Since we want the micro tomatoes to have a popping texture, we place them on raw and uncooked. We pour over the sweet, nectar-like juice that comes…
- Sea bream (uni, shiso flower spike, wasabi)
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Naoki Hata
Sea bream (uni, shiso flower spike, wasabi)
We want guests to feel how just the way you grate it can make the wasabi's aroma stronger. Whether it's a seasoning or an ingredient, we want to hold…
- Deep-Fried Juvenile Ayu, Sake-Steamed Icefish, Tamagoyaki, Bamboo Shoot Kinpira, Octopus Ogura-Ni
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Deep-Fried Juvenile Ayu, Sake-Steamed Icefish, Tamagoyaki, Bamboo Shoot Kinpira, Octopus Ogura-Ni
We placed importance on visual beauty and on being a combination that lets guests enjoy their sake.
- Spring greens and firefly squid
Akasaka Nogizaka Shin
Shinji Ishida
Spring greens and firefly squid
We value the green fragrance and refreshing texture of the wild mountain vegetables.
- Clam
Ebisu Norifu
Sumikaze Shirota
Clam
In honor of the Peach Festival, the egg tofu is cut into a diamond shape.
- Fava Bean Shinjo
Ebisu Norifu
Sumikaze Shirota
Fava Bean Shinjo
Made to evoke the image of budding sprouts, in the season when many wild mountain vegetables appear.
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