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Asakusa View Hotel
The conventional oil-grilling method is delicious too, but I wanted to make a grilled dish that brings in the deliciousness of oil from a different…
Magaribana
This is a dish that uses quite a number of different oils at the preparation stage. The young sweetfish are rinsed in water, vacuum-packed with olive…
Magaribana
This is a dish built on the unusual combination of "plant-based umami and animal-based oil," using oil as something added to the seasoning at the…
Asakusa View Hotel
I pair aged tai with olive oil carrying the umami of kombu, aiming for a synergistic effect between the umami of the fish's fat and the umami of the…
Ginza Rokusan-tei
Being from Kanazawa city, Ishikawa prefecture, I thought it would be nice to have a duck jibu-ni ma…
Kutsukake Stay Nakakarui
I took the term open-country-style cuisine to evoke the image of a country that had closed itself off opening up and welcoming guests from overseas…
Ginza Rokusan-tei
I used offal, which the boss at the dojo I've long been indebted to is fond of, and named the dish accordingly. I rehydrate the offal in a pressure…
Kutsukake Stay Nakakarui
"Nadabo" is fishermen's slang for moray eel. In Kochi Prefecture it's a high-end ingredient, but in Tokyo it's almost never seen at market. I was…
MUTO Sendagaya
Ezo deer cutlet is a dish that lets you serve venison — meat that's difficult to cook properly — deliciously and without failure. I cleanly remove…
MUTO Sendagaya
Ezo venison meatballs wrapped in cabbage are made by mincing the meat that is left over from fillet…
Ginza Rokusan-tei
After experimenting with porcini mushrooms in various ways, I found they have a distinctive aroma not found in any Japanese mushroom, and I wondered…
Kutsukake Stay Nakakarui
I was taught that porcini mushrooms differ in texture and flavor depending on the part, so I put the crisp, crunchy stem into the savory steamed egg…
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