PICK UP
Kokakurui to Watashi Sugano
The restaurant where I work is centered on shellfish and crustaceans, and our work smoking seafood has a good reputation, so I thought about giving…
Ginza Inaba
Wanting to use a seasonal fruit, I experimented and came up with the idea of pairing pork's umami with apple, to see whether I could create a new…
Meiji Kinenkan
Hyuganatsu, a citrus fruit, has a rare characteristic no other fruit has: even the white pith on the inside can be eaten together with the flesh, and…
Ginza Inaba
You can enjoy two flavors in a single soup bowl. One is a flavor combining vegetables and asari clams. I roast butterbur sprouts and udo at 100°C for…
Meiji Kinenkan
Thinking afresh about dashi in Japanese cuisine, I realized it's created through the synergy between glutamic acid and inosinic acid, the umami…
ELECOM Atami Club
This time, with the main focus on preserving the rice's sweetness as much as possible, I decided to use the rice just as it is. I used Tsuyahime rice…
Azabu Muroi
Rice is an inseparable presence in Japanese cuisine, so as a chef standing in a position connecting producers and consumers, I created this dish with…
Meiji Memorial Hall, Motoakasaka
I sought a new flavor from hamo, an ingredient indispensable to Japanese cuisine that's in season in summer. Hamo has many small bones, and while…
Open-Air Museum Club
Wanting to make a cool, summer-appropriate dish, and since sweetfish is the famous summer fish known for its pairing with smartweed, I decided to…
Amanemu
At Amanemu, where I work, we have many guests from overseas, so I devised this dish with them in mind. Sweetfish, a summer ingredient, is typically…
Kutsukake Stay Naka-Karuizawa
At our restaurant in Naka-Karuizawa, Nagano, we hold an event where guests walk through streets that once flourished as a post-town, learn about the…
Japanese Cuisine Hana Micho
I consider the value of dining out to be dishes that only our restaurant can serve, and service that stays close to the guest. This time, taking a…
Showing 12 of 58
