Top Chef Selection ~Pioneers~ Recipe

Fugu, Individual Hot Pot Style

The deliciousness of in-season fugu, with its plump, springy texture, is harmonized with and heightened by a rich stock taken from fugu bones. It's…

• Serves 1 · ¥2,200
• Cook time 1 hr

Salt-Seared Bonito Tataki

We often serve this as one of our restaurant's standard dishes: after filleting the bonito into blocks, we give it an appetite-stirring aroma by…

• Serves 1 · ¥1,000
• Cook time 3 hr

Hamaguri and Bamboo Shoot Takiawase

A stock taken from the hamaguri's fringe is combined with the soup used to simmer the bamboo shoot, and poured over at the finish. Hamaguri and…

• Serves 1 · ¥900
• Cook time 1 hr

Charcoal-grilled wild mallard (lily bulb)

After quickly deep-frying just the surface of the wild mallard breast at high temperature, we apply low-temperature cooking, and finish it by smoking…

• Serves 1 · ¥2,500
• Cook time 1 hr

Crab fish-paste dumpling (baby mustard greens, yuzu)

When making the crab fish-paste dumpling, I run scallop through a food processor and combine it with crab meat, so that the crab's natural flavor…

• Serves 1 · ¥3,800
• Cook time 1 hr

Fugu milt and karasumi, steamed rice

Among all the delicious qualities of in-season fugu, this is a luxurious dish that lets you enjoy the rich umami of the milt -- called 'a jewel of…

• Serves 1 · ¥2,000
• Cook time 1 hr

Fugu soup

We fully draw out the umami of fugu bones unique to this season, and pair it with miso for guests to enjoy.

Dōman-Gani, Taro Manjū

So that the flavor of Dōman crab -- said to be a phantom crab -- comes through firmly, I wrap the crab meat in taro that's been pressed through a…

Hamo and Matsutake Dobin-Mushi

Dobin-mushi made with early-season matsutake and hamo is the classic, standard combination for this time of year, something many Japanese people…

Matsutake and Butter-Seared Scallop Takikomi Gohan

This is a 'takikomi gohan rich with the aroma of truffle,' based on truffle rice with the flavor of katsuo dashi brought out, mixed with scallop…

Filet Truffle Sukiyaki

This is Obune's signature truffle sukiyaki. This time I wanted the finish to be light and refreshing, so I used filet. I've prepared a special…

Shironasu and Fig Dengaku

White eggplant, despite its appearance, has a surprisingly firm skin, yet inside it's meltingly soft, and it's characterized by a stronger flavor…