evocative charm
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the theme of the technique of cold cuisine, this is a vinegared dish. For the eel and cucumber Hakata-style press, I took 'uzaku'—normally a…
Serves 1 · ¥419
Cook time 40 min
By deliberately setting the dashi gelée soft and loose rather than firm, the beltfish (tachiuo) and kuruma prawns take on the seasoning fully while…
Serves 4 · ¥1,200
Cook time 20 min
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the themes of a heat-relief dish for summer and cold cuisine, this is an appetizer. For the abalone somen, since abalone prices have been rising…
Serves 1 · ¥358
Cook time 1 hr
KKR Hotel Tokyo Japanese Restaurant Takehashi
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
This is a summer heat-relief meal. Since it's summer, the soba sushi brings together eel and crab arranged in an ichimatsu (checkerboard) pattern…
Serves 1 · ¥800
Cook time 30 min
From the theme of the technique of cold cuisine, this is a chilled bowl dish (hiyashi-bachi). For the abalone yōrō-mushi, I steam the abalone in an…
Serves 1 · ¥2,000
Cook time 30 min
This dish cures ayu (sweetfish) overnight in kombu to draw out its umami and give it a silky richness. It's finished light and refreshing, paired…
Serves 1 · ¥800
Cook time 1 hr
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
A special dish available only for a limited time, from right after the season opens until late July, before the ayu's bones harden. From August…
Serves 1 · ¥1,200
Cook time 10 min
Otemachi Tokyo Kaikan
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
Founded in 1934 in Nichihara, Tsuwano Town, Shimane Prefecture, our restaurant Mikadoya serves a range of dishes made with ayu from the clear Takatsu…
Serves 10 · ¥8,000
Cook time 1 hr
Founded in 1934 in Nichihara, Tsuwano Town, Shimane Prefecture, our restaurant Mikadoya serves a range of dishes made with ayu from the clear Takatsu…
Serves 12 · ¥10,000
Cook time 1 hr
Otemachi Tokyo Kaikan
Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many suppliers offer a wide variety of ingredients…
Serves 6 · ¥600
Cook time 10 min
Otemachi Tokyo Kaikan
Under the theme of 'the handwork of Japanese cuisine,' I'm introducing work centered on dried foods—daikon, this time. In Japan, there used to be a…
Serves 10 · ¥180
Cook time 10 min
Kagurazaka Shozantei
This is a sauce chosen by color—an expression through color. For this additional course, I came up with 'oil sardine' as a new way to enjoy sweetfish…
Serves 1 · ¥540
Cook time 1 hr
Under the theme "sauce," I also looked at some Western-style recipes for reference. I personally enjoy creative-style cooking too, so even though…
Serves 2 · ¥800
Cook time 30 min
This was developed under the theme "a sauce with presence." For this fried course, I combined sweetfish fried until fragrant in rice flour with a…
Serves 1 · ¥700
Cook time 40 min
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This is an arrangement using mallard duck, for repeat customers. The grilled hachiku bamboo shoot and mallard duck sandwich is a preparation I hadn't…
Serves 1 · ¥520
Cook time 1 hr
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
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
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This time as well, the ingredients I chose for the dish proposal aimed at repeat guests were bonito, clam, and aigamo duck. First, the bonito. The…
Serves 1 · ¥550
Cook time 1 hr
Ise-sada Main Store
I'd like to introduce work that makes use of the charcoal grill stand. This is a sake-accompaniment dish. For the icefish (shirauo) rolled in yuba, I…
Serves 1 · ¥400
Cook time 30 min
Ise-sada Main Store
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
This is the simmered course, created through creative work with bamboo shoot. Here I use moso bamboo shoot, characterized by little bitterness and a…
Serves 1 · ¥1,050
Cook time 2 hr
Showing 23 of 191
