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Pike Conger and Summer Vegetables

Hamo (pike conger) is at its best this time of year. This time, I wrapped it around winter melon, secured the shape with a toothpick, and let it…

• Serves 4 · ¥800

• Cook time 30 min

Herring and Eggplant

In keeping with the theme of cold cuisine, I took a dish I myself would want to eat in summer, gave it a slight twist as a 'heat-relief dish,' and…

• Serves 1 · ¥328

• Cook time 30 min

Ayu Bitter Uruka (Mikadoya)

It's cured in salt and stirred every day without fail for six months, checking its condition, to concentrate its distinctive bitterness and umami…

• Serves 10 · ¥800

Salt-Grilled Ayu (Mikadoya)

Salt-grilled ayu is the true essence of Mikadoya. The fish are kept in tanks for one to two days to fully purge any muddiness, and their size, shape…

• Serves 5 · ¥5,000

• Cook time 30 min

Kuzu Roll, Five-Color Knotted Kuzu, Somen (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods—kuzu, this time. These days, there are almost no people…

• Serves 16 · ¥500

• Cook time 8 min

Abalone Karinto

This is a dish built around the theme "sauces chosen by color," or ways of expressing color. This one is a fried course (agemono). For the abalone…

• Serves 1 · ¥1,200

• Cook time 4 hr

Eel Manju

This dish was developed under the theme "sauces chosen by color," or ways of expressing color. This one is a simmered dish (nimono). For the "eel…

• Serves 1 · ¥450

• Cook time 2 hr

Roasted Beef, Red Miso Fragrance

This dish was developed under the theme "a sauce with presence." For the shiizakana, an additional hearty course, I created a rich, deep sauce with…

• Serves 1 · ¥900

• Cook time 1 hr

Mallard Duck Loin with Fig

This is an arrangement using mallard duck for repeat customers. The duck used this time is again the Zao Shinzan Chikutansui duck from Zao, Yamagata…

• Serves 1 · ¥480

• Cook time 1 hr

Steamed Duck and Tomato Timbale

This is a mallard duck dish from an ingredient arrangement for repeat customers. The mallard duck used this time is called "Zao Shinzan Chikutansui…

• Serves 1 · ¥400

• Cook time 1 hr

Steamed Rice

This is a developed arranged dish for repeat customers. This one is a dish using local hamaguri clams. I already introduced the baked local hamaguri…

• Serves 1 · ¥300

• Cook time 2 hr

New Burdock Surinagashi (Bonito Skin, Pine Nuts)

This is a dish developed for repeat customers. First up is bonito. For the new burdock surinagashi, a thick puréed dashi soup, young burdock is…

• Serves 1 · ¥450

• Cook time 1 hr

Eel and Rishiri Kombu Kamaboko, Eel Daikoku-yaki

From dishes that make use of the charcoal grill stand, these are eel dishes, conceived in response to a request for "new eel dishes." For the eel and…

• Serves 1 · ¥600

• Cook time 3 hr

Grilled Turnip Simmered to Absorb the Broth, Season's-End Monkfish Liver

I'd like to introduce work that makes use of the charcoal grill stand. This is a sake-accompaniment dish. For the grilled turnip simmered to absorb…

• Serves 1 · ¥2,000

• Cook time 2 hr

Koji-Marinated Grilled Duck

I'd like to introduce more work that can be done on an eel shop's charcoal grill stand. For the koji-marinated grilled duck, I use rice koji from…

• Serves 4 · ¥4,000

• Cook time 4 days

Bottarga Doria

Wanting to create a signature dish for my own restaurant, I devised this one taking hints from delicious dishes I'd eaten out in the past. By…

• Serves 1 · ¥500

• Cook time 30 min