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Beef Low-Temperature Grilled in Charcoal Oil

I made two charcoal oils: sawdust charcoal oil and binchotan oil. For both, heat the charcoal until red-hot on the stove burner, drop it into…

• Serves 1 · ¥400

• Cook time 15 min

Charcoal-grilled wild mallard (lily bulb)

After quickly deep-frying just the surface of the wild mallard breast at high temperature, we apply low-temperature cooking, and finish it by smoking…

• Serves 1 · ¥2,500

• Cook time 1 hr

Cherry Cheese Tofu

Ingredients from the past are disappearing along with the era. I recall how, where I live in Yamagata, the heavy snow meant that in winter foods were…

• Serves 4 · ¥1,986

• Cook time 45 min

Octopus simmered in shio-koji, abalone simmered with rice, Kurosengoku black soybeans and lily bulb chakin, sweet-savory sautéed overwintered burdock

This is an appetizer using Hokkaido's overwintered squash and overwintered burdock. The flavor of the Yukigesho kabocha (a snow-white Hokkaido…

• Serves 1 · ¥450

• Cook time 1 min

Japanese-Style Roast Beef

This time it is the additional course. For the Japanese-style roast beef, since many of our guests prefer red, lean meat, this time we use the inner…

• Serves 1 · ¥600

• Cook time 3 hr

Conger eel and yuba napa cabbage roll, millet wheat gluten Dutch-style simmered, simmered winter melon, julienned yuzu

Among four dishes I especially want guests to enjoy in the cold season, I've prepared this anago and yuba dish. Not only in this dish but in all of…

• Serves 1 · ¥430

• Cook time 2 hr

Butterbur-miso salad, sea urchin, bamboo shoot, sprouted scallion, salted cherry blossom, toasted sesame

This time, we learned about the appetizer course from Technical Director Masumoto (Norinchukin Bank, Meguro Annex). We feature fuki miso salad.

Blanched pike conger with amanatsu-jasmine-tea vinegar gelée

This is a piece of Japanese cuisine built around white tea. (Reference: white tea, Jasmine Silver Needle, 50 g: ¥1,836.) This is a tomezakana, a late…

• Serves 1 · ¥455

• Cook time 2 hr

Yōrō-Dōfu

A dish perfectly suited for welcoming guests during the hot season.

Fugu shirako soup bowl

This is a winter dish that combines the delicious, rich flavor of pufferfish milt with snow crab, w…

• Serves 1 · ¥1,280

• Cook time 20 min

Isaki and Tomato Aspic

This is an appetizer course. For the isaki and tomato aspic, when making the tomato tofu, the tomato is seeded and blended, then — without squeezing…

• ¥480

• Cook time 40 min

Autumn sakura shrimp pureed soup

From the theme "A Restaurant's Work, Ever-Changing," this is a clear-soup course. The Autumn Sakura-Shrimp Puree Soup uses the juvenile sakura shrimp…

• Serves 1 · ¥200

• Cook time 30 min

New Cabbage Hakata-style

For the vinegared dish, I expressed ‘beauty.’ I thought of this because the color and pattern of kuruma prawn, the star ingredient, come out…

• Serves 1 · ¥430

• Cook time 45 min

Crab fish-paste dumpling (baby mustard greens, yuzu)

When making the crab fish-paste dumpling, I run scallop through a food processor and combine it with crab meat, so that the crab's natural flavor…

• Serves 1 · ¥3,800

• Cook time 1 hr

Baked Pear Clafoutis

Hearing "pear" tends to bring to mind something like a compote, so this time I created a clafoutis instead. The key point is adding the batter little…

• Serves 1 · ¥87

• Cook time 40 min

Ezo Deer Cutlet

Ezo deer cutlet is a dish that lets you serve venison — meat that's difficult to cook properly — deliciously and without failure. I cleanly remove…

• ¥515

• Cook time 15 min

Milk-Washed Punch

This is the sweet course. The Milk-Washed Punch is cocktail-like work: some guests from overseas like to have a little something to drink at the end…

• Serves 1 · ¥396

• Cook time 1 days

Ichigo-Ni Sōmen-Wan

This is a dish that lets you rediscover the deliciousness of 'ichigo-ni,' a local dish handed down along Aomori Prefecture's Pacific coast, made with…

• Serves 2 · ¥1,500

• Cook time 4 hr

Salt-Seared Bonito Tataki

We often serve this as one of our restaurant's standard dishes: after filleting the bonito into blocks, we give it an appetite-stirring aroma by…

• Serves 1 · ¥1,000

• Cook time 3 hr

Roe-bearing sweetfish stuffed and steamed, water pepper, fish-bone crackers, lotus root

For the additional course, rather than the standard grilled preparation, I bone the sweetfish, restuff it with lotus root, and steam it back into its…

• Serves 1 · ¥865

• Cook time 15 min

Beef Tongue Wrapped in Shiso

Next, I bring out the fried dish. I think fried food tastes best once the sake has kicked in a bit, or when you're hungry. For the beef tongue…

• Serves 1 · ¥400

• Cook time 1 hr

Two-topping deep-fried shrimp shinjo (Large-Batch Cooking)

This is a shrimp shinjo — a fish-paste dumpling — prepared futami-age style, fried two different ways. Here, I used Suzuhiro Kamaboko's "all-purpose…

• Serves 1 · ¥250

• Cook time 30 min

Tilefish twisted-rein fry, potato manju, corn, beach silvertop, sudachi, sansho salt

I present a tazuna-age that makes the most of the beauty of the tilefish's skin. For the core, I use a shrimp shinjo made from kuruma prawn, aiming…

• Serves 1 · ¥600

• Cook time 30 min

Assorted Sprouting Spring Vegetables and Fresh Fish

This is a sashimi dish I devised as a way to work around rising ingredient costs. For the assorted sprouting spring vegetables and fresh fish, since…

• Serves 1 · ¥900

• Cook time 30 min