SEARCH

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…

Simmered monkfish liver with deep-fried shrimp-shaped taro, soaked in broth

The prep method for the ankimo is one I learned at a restaurant I worked at previously. Vacuum-sealing the ankimo to draw out the blood results in a…

White asparagus with kuruma prawn cream, tofu sauce, snap peas, shiso sprouts, and bracken fern

Cream cheese marinated in sake lees is something we also serve as a stand-alone dish at our restaurant. The batch used this time has been marinated…

Misaki-gazami Yoro-mushi, Steamed with Grated Mountain Yam

Building on autumn ingredients, this is a nimono-gawari, a dish that stands in for the simmered course, featuring Misaki-gazami. For Misaki-gazami…

• Serves 1 · ¥350

• Cook time 1 hr

"Shifting vegetables" parfait — burdock cracker, snap pea, green peas, fava bean, butterbur sprout, fiddlehead fern, micro tomato, kabocha squash, potato

This dish had its start about five years ago, when I served a meal at a nursing home. Seeing how happily the residents ate it, I thought about how I…

Shinshu Salmon and Asparagus with Egg-Yolk Vinegar, Nagano Mountain Yam Pressed with Kombu, Shinshu Fukumidori Chicken Teriyaki, Cream Cheese Nikogori, Nozawana Pickle Nori Roll, and Vegetables with Sesame Cream

Shinshu salmon and asparagus with egg-yolk vinegar takes Shinshu salmon — usually served in hot pot or as sashimi — and gives it a different…

• ¥50

• Cook time 10 min

Salmon tawara-style deep-fried, grilled-eggplant batter, chrysanthemum achara pickle

In the tawara-age, besides onion and long onion, I also add taro, and this makes it come through much more clearly as Japanese cuisine. The sticky…

Roast beef kimiage, somen noodles, truffle salt

This time I introduce kimiage. The batter, made by adding water to egg yolk and mixing in flour, turns a vivid yellow color, which is why it's also…

Milt gratin in a yellow yuzu shell, finished with Saikyo miso

Cleaning pufferfish milt is done carefully, to remove any fishy smell. How it's handled changes the mouthfeel, so it's a step that requires real…

Sweet Shrimp Shiokara, Sweet Shrimp with Fine-Julienned Nagaimo and Root Mitsuba

Salt-fermented sweet shrimp is something people have traditionally made for a long time, I think. For the sweet shrimp with fine-julienned mountain…

• ¥310

• Cook time 3 hr

Milt Tofu

Today, I have prepared a dish to pair with the white wine produced in Yamanashi Prefecture, where my workplace is located. First, this is the…

• Serves 1 · ¥500

• Cook time 1 hr

Brandy-Steeped Grilled Persimmon

This is the fresh-fruit dessert (mizugashi) course. For the Brandy-Steeped Grilled Persimmon, grilling the persimmon brings out more sweetness and…

• Serves 4 · ¥800

• Cook time 30 min

Charcoal-Grilled Tiger Fugu Milt, Fresh Green Laver Sauce, Wasabi

This dish is inspired by the image of a high-quality Japanese-style risotto, made with the rich, me…

• Serves 1 · ¥1,200

• Cook time 40 min

Fermented sea bream sashimi, topped with jellied fish broth

For about ten years now, he has focused on Aspergillus oryzae (Japanese koji mold), and opened his current restaurant in 2014. He noted that food…

• Serves 1 · ¥120

• Cook time 8 hr

Mountain vegetables and cockle, vinegared and chilled, hosta shoot, angelica-tree shoots, bracken fern, needle-cut radish, egg-yolk vinegar, wasabi vinegar

This time, on 'vinegared dishes,' I learned from chef Iizuka (Asakusa View Hotel). This time I take up 'sansai vinegared dishes.'

Beef Tenderloin Stone-Grilled, Sea Urchin

This is a yakimono. Tenderloin Stone-Grilled is built on the concept of eating meat with in-season shiomizu uni, salt-water sea urchin, as the…

• Serves 1 · ¥800

• Cook time 3 min

Tiger pufferfish aspic

I devised this dish under the theme of "A Restaurant's Work, Ever-Changing." My restaurant, Wangu, will mark its 45th anniversary since founding in…

• Serves 1 · ¥900

• Cook time 1 hr

Cod and Turnip Roll, Milt Simmered with Egg Yolk

This is a simmered dish featuring the winter ingredient cod. For the cod and turnip roll, we used turnip, which becomes sweet and delicious once…

• Serves 2 · ¥1,100

• Cook time 1 hr

Niigata blackthroat seaperch, seared-skin sashimi

This is a sashimi course. I sear the skin of Niigata's nodoguro to give it a seared-and-chilled finish. Letting a little heat into the fish really…

• Serves 1 · ¥1,760

• Cook time 30 min

Karasumi cured in shuto, new bamboo shoot with flowering sansho, and Ise lobster with sea cucumber roe

This is an appetizer meant to accompany sake. For the first dish, I serve something that conveys the season. Since guests are still drinking tea at…

• Serves 1 · ¥2,300

• Cook time 2 days

Steam-Simmered Taro

Let me introduce some of the everyday vegetable work we do at Yonemura, where I work. Steam-simmered taro is a dish we include in our osechi (New…

• Serves 1 · ¥150

• Cook time 1 weeks

Ayu Namerou with Finger Lime

I devised this dish as a new way of serving seafood. My focus is on a new, refreshingly summery aroma and flavor, and a new combination of…

• Serves 1 · ¥450

• Cook time 30 min

Sesame-milk tofu, kintsuba-style, butterbur miso, flame-seared sea urchin, grilled bamboo shoot, fried scallion, cherry-blossom petals

When making sesame tofu, soaking the sesame overnight in kombu dashi before blending it makes the sesame plump back up and brings out its flavor more…

King crab and lotus root manju, chrysanthemum-cut daikon in sake-lees pickle, millet wheat gluten Dutch-style simmered, bamboo-leaf-cut kabocha

This time, on 'simmered dishes,' I learned from technical director Saito (Nihon Ryōri Kinari). This time I take up 'renkon manju.'