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'Whale' — whale throat cartilage (Onagawa's traditional food culture: 'Whale')

This is the appetizer course. Taking as its theme the 'whale culture' rooted in Onagawa, a town on the eastern side of Miyagi Prefecture, I hoped…

• Serves 1 · ¥398

• Cook time 2 days

New Onion with Parmigiano

As June approaches, the sharp morning and evening chill settles down, comfortable days increase day by day, and there are even days when the heat of…

Triangular bamboo-leaf-wrapped rice dumpling

This is triangular chimaki, from "Rethinking the Cuisine Favored in Tokyo and Niigata Cuisine." It is a Niigata local dish, and we present this…

• Serves 1 · ¥200

• Cook time 50 min

Shinshu-style steamed tilefish with tea soba, shredded scallion, wasabi, and thickened seasoned dashi sauce

This time, on 'steamed dishes,' I learned from instructor Shimada (Ginza Kasuga). I take up 'Shinshū-mushi.'

Oura Burdock

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Ten introduces Oura…

Sweet simmered kumquats

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Five introduces…

Nanzenji-style steamed Spanish mackerel with tofu, wood ear mushroom, carrot, lily bulb, ginkgo nut, and wasabi

This time, on 'steamed dishes,' I learned from chef Miyabe (Palace Hotel Tokyo's 'Nihon Ryōri Wadakura'). I take up 'Nanzenji-mushi.'

Ise lobster and abalone denpo-yaki, ginkgo nut, amber glaze, wasabi

This time, on 'grilled dishes,' I learned from chef Itō (Suitengū's 'Nihon Ryōri Sakura'). This time I take up 'denpō-yaki.'

Simmered-dish alternative: fukiyose-style autumn-leaf assortment

This is a simmered-dish alternative. I place pre-seasoned ingredients into a heat-resistant cooking film. The advantage of this technique is that…

• Serves 1 · ¥805

• Cook time 2 hr

Burdock simmered skin-on to a deep black sheen

Based on the concept of "making all our products by hand," we will be presenting the series "The work we want to share." We will carefully explain…

Duck Nanban-Yaki

Under the concept of "making every dish by hand," we bring you this series, "The Work We Want to Pass On: Osechi Cuisine Edition." In the third…

Sesame Tofu

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On." We carefully explain the meticulous handcrafting…

Grilled-and-Fried Ayu with Tade Vinegar and Grated Daikon

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Tender-Simmered Octopus

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Six introduces…

Steamed tamaji custard

A versatile dish devised by the third-generation owner.

Uzaku

This time, we learned about "vinegared dishes" from Master Instructor Oikawa (Nihonbashi, Isesada Main Store). We feature "uzaku."

Simmered Black Soybeans and Grapes

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part One introduces…

Pufferfish milt, plum turnip, pufferfish deep-fried in rice cracker crumbs

Under 'counter work that creates repeat guests,' this time it's a steamed dish. We char-grill fugu shirako, set it on kombu, grate Shogoin turnip and…

• Serves 1 · ¥1,000

• Cook time 1 min

Genpei Namasu, Tied Vinegared Burdock Knots, Vinegared Lotus Root, and Daikon Namasu

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Eight introduces…

Eel steamed with lotus root, wood ear mushroom, trefoil, wasabi

This time, for the steamed course, I learned from Chef Miyabe of Nihon Ryōri Wadakura at the Palace Hotel Tokyo. I feature an eel and lotus root…

Five-color namasu

Last is the vinegared course. For the five-color namasu, king crab is at the center, wrapped in Shōgoin daikon on the outside. Kintoki carrot cut…

Tokyo Kaikan's Osechi Cuisine

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." The final installment…

Herring Kombu Roll and Conger Eel Kombu Roll

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On." We carefully explain the meticulous handcrafting…

Chilled Kamo eggplant, Saikyo-miso-simmered

A confident signature dish that has been on the menu since the restaurant first opened.