SEARCH

Shinshu Premium Beef Roast Beef

Shinshu Premium beef from Nagano Prefecture is slowly cooked at a low temperature, drawing out a moist, tender umami. Paired with the melting texture…

• Serves 1 · ¥820

• Cook time 2 hr

Sea bass pureed soup, potage-style

As a new way of serving seafood, I've approached umami as richness = fat, so all four dishes I developed in this series incorporate added fat. This…

• Serves 1 · ¥400

• Cook time 30 min

'Early spring' new burdock steamed sticky rice

This time, I received an award called Chevalier. Twenty-three years ago in August, I opened my current restaurant, and back then I had almost no…

• Serves 20 · ¥1,500

• Cook time 30 min

Whelk and surf clam simmered assortment

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of blended miso…

• Serves 1 · ¥500

• Cook time 3 hr

Buckwheat dumpling with shark fin in thick sauce

I created this dish to satisfy both heart and stomach, combining soba-gaki achieving a crispy-outside, fluffy-inside texture with a luxurious thick…

• Serves 1 · ¥700

• Cook time 40 min

Baby sardines simmered with sansho pepper

From the theme of traditional heritage cuisine, this is baby sardines simmered with sansho pepper. For shirasu-boshi — dried baby sardines — first…

• Serves 1 · ¥500

• Cook time 5 hr

Rice, Rice, Rice

Rice is inseparable from Japanese cuisine, so as a cook standing between producers and consumers, I designed this dish with the wish to pass on the…

• Serves 1 · ¥400

• Cook time 40 min

Shrimp-shaped taro manju

Using ebi-imo as an end-of-season winter ingredient, along with both winter and spring ingredients, we aimed for a dish that would warm guests during…

• Serves 1 · ¥600

• Cook time 1 hr

Bamboo shoots simmered in clam brine, clam fried in egg-yolk batter, kuruma prawn Shiba-style simmered

As for the bamboo shoots simmered in clam brine, they are normally simmered with bonito dashi and wakame to make wakatake-ni (bamboo shoots and…

• ¥1,300

• Cook time 1 hr

New-harvest soba, soba-zashi

This time I would like to introduce a dish that is well loved when we serve it at our restaurant during the autumn-to-winter season. This is the…

• Serves 10 · ¥3,000

• Cook time 1 hr

Conger Eel Shirayaki, Hakata-Style Pressed

I proposed this as a way of serving seafood, using Kanagawa ingredients while exploring the prefecture's local cuisine. This is a vinegared dish. For…

• Serves 1 · ¥550

• Cook time 40 min

Barracuda steamed with chopped tofu and vegetables

This is a devised way of serving seafood. Since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using…

• Serves 1 · ¥550

• Cook time 30 min

Kombu-cured Spanish mackerel

This time it is the sashimi course. For the sawara kombu-jime, the sawara is filleted into three pieces and the pin bones removed, then lightly…

• Serves 1 · ¥540

• Cook time 1 hr

Kisu Senbei, Kuruma Prawn Kimi-Age, and Young Rakkyo Kimi-Age

Kisu (Japanese whiting) senbei is kisu deep-fried into a cracker shape and served with matcha salt, finished to feel light and fresh, fitting for…

• ¥700

• Cook time 1 hr

Abalone and Plum Zenzai

This is an exquisite dish combining the gentle sweetness distinctive to azuki beans, brought out by the plum's acidity; the umami of large pieces of…

• Serves 3 · ¥1,200

• Cook time 4 hr

Fragrant Fried Bonito with Hoshiko

This is a fried course. Fragrant Fried Bonito with Hoshiko is, in a sense, a dish that puts waste to good use, making full use of in-season bonito…

• Serves 1 · ¥1,000

• Cook time 10 min

Matsutake Mushroom and Shamo Chicken Teriyaki

This is a popular autumn grilled dish at our restaurant. For the "Matsutake Mushroom and Shamo Chicken Teriyaki," we use "Amagi Shamo," a shamo…

• Serves 2 · ¥3,000

• Cook time 1 hr

Oyster miso, tilefish hiryōzu-style deep-fry (Ishinomaki's traditional food culture: 'Oyster')

This is the fried course. I took up oysters from Ishinomaki City, where oyster farming has long been thriving. In Ishinomaki, oysters are farmed in…

• Serves 1 · ¥436

• Cook time 1 days

Potato Kuwayaki — with Tanna Foie Gras Cream —

My hometown is Kannami, a town next to Atami, which includes the Tanna area, known for its thriving dairy farming, so I wanted to spotlight the milk…

• Serves 1 · ¥487

• Cook time 40 min

The ultimate sea squirt, crisp-fried in light white batter

This is a fried dish devised as a way to work around rising ingredient costs. The concept is 'innovative.' Sea squirt, a specialty product of coastal…

• Serves 1 · ¥300

• Cook time 1 hr

Suppon and Napa Cabbage Takiawase

You can savor a rich, deeply flavored softshell turtle dashi, drawn out by slow-simmering it in sake, along with the sweetness and silky, melting…

• Serves 20 · ¥500

• Cook time 2 hr

Autumn Brocade Sashimi

This is an o-tsukuri, sashimi course, whose presentation and manner of serving I have worked to refine. I used an enzyme called transglutaminase…

• Serves 1 · ¥658

• Cook time 3 hr

Pure White Surinagashi, Summer Kōbako Crab with Kinome Jelly, Seared Hamo and Grilled Crab Meringue, Hidori Ayu with Grated Daikon Dressing, and Hairy Crab with Summer Vegetables on a Kombu Dashi Chip

Within the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "getting people to eat…

• Serves 1 · ¥1,000

• Cook time 40 min

Fugu, Individual Hot Pot Style

The deliciousness of in-season fugu, with its plump, springy texture, is harmonized with and heightened by a rich stock taken from fugu bones. It's…

• Serves 1 · ¥2,200

• Cook time 1 hr