Top Chef Selection ~Pioneers~ Recipe

Salt-Boiled Dōman-Gani

Found in a renowned lake, the Doman mud crab is said to be a phantom crab; its official name is the serrated mud crab. It's characterized by firm…

Abalone Shabu-Shabu, 'Shuto Sauce,' 'Liver Soy Sauce'

By slicing the abalone extremely thin and preparing it shabu-shabu style, heat is added in a way that increases the original texture and umami…

Autumn Truffle and Foie Gras Soba

No matter how well soba is kneaded, it has no fat, so when people want more umami, there's a tendency to pair it with tempura, fried tofu, and the…

Ayu Grilled with Yuzu-Kosho Soy Sauce

Sweetfish is a hallmark of summer. Since food connoisseurs often have the chance to eat it whenever they dine out, I deliberately steer away from…

Sea bream sashimi, seared tuna tataki, seared-skin pike conger sashimi

The conger eel sashimi is served charcoal-grilled, as is typical of a counter restaurant. It is imp…

Tosa-Age Herring Roe, Ginkgo Nuts

Herring roe is traditionally a winter food, but at our store we sometimes vacuum-frozen it and deli…

Malabar spinach and chrysanthemum, blanched in dashi (white eggplant, scallop cream sauce, okra blanched in dashi)

Malabar spinach is a summer vegetable that's highly nutritious and has a bit of natural stickiness. As autumn approaches, the stems grow tough, so…

Sudachi Soba: Soba, Sudachi

The sudachi soba is hand-made using buckwheat flour from the Shirakami Mountains, decorated attractively with slices of sudachi, and served in a…

• Serves 1 · ¥300
• Cook time 1 hr

Japanese Chestnut Ice Cream

I make a very fragrant house-made vanilla ice cream using Tasmanian vanilla beans, on the advice of a French chef, and combine it with seasonal…

• Serves 1 · ¥500
• Cook time 30 min

Steamed Abalone, Lotus Root Mochi, Baby Mustard Greens

By steaming the abalone with absolutely no seasoning at all, I concentrate the umami the ingredient naturally has. I shave katsuobushi right in front…

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

Tazuru Farm Shōgoin Turnip

For the Tazuru Farm Shōgoin turnip, I peel it with a thicker cut and simmer it down slowly with no seasoning added at all, drawing out the gentle…

• Serves 1 · ¥250
• Cook time 1 hr

Seiko Crab, Grilled in the Shell

The deliciousness of the seasonal Seiko crab is served in the course as an appetizer with a refresh…

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