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Founded in 1934 in Nichihara, Tsuwano Town, Shimane Prefecture, our restaurant Mikadoya serves a range of dishes made with ayu from the clear Takatsu…
Founded in 1934 in Nichihara, Tsuwano Town, Shimane Prefecture, our restaurant Mikadoya serves a range of dishes made with ayu from the clear Takatsu…
A dish where the distinctive wild character, aroma, and bitterness of wild butterbur sprouts from Yamagata come through directly, thanks to the crisp…
A dish brimming with the cool, refreshing character unique to summer: the smooth texture and gentle sweetness of corn carefully pressed through a…
Wanting to create a signature dish for my own restaurant, I devised this one taking hints from delicious dishes I'd eaten out in the past. By…
Putting the harmony between ingredients first, we serve rich, fatty young bluefin tuna alongside spring vegetables steeped in delicious bonito dashi…
Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)
The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…
Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)
Rather than boiling the crab as is, we steam the legs and body separately for different lengths of time so the umami doesn't escape. A small amount…
Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)
After cleaning the Ezo abalone, we steam it in a pressure cooker for 20 minutes to extract its stock, and cook the rice in that abalone stock…
Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)
Fugu has more umami and flavor the more you chew it, so at our restaurant we grill it over charcoal with the skin left on. Grilling firms up the…
Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)
We insist on sesame that's 'freshly toasted, freshly pressed' and tofu that's 'freshly kneaded': we knead it fresh every day, one hour before…
Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)
This dish came from wondering whether there might be a delicious way to eat scallop that offers something a little different from the standard…
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