pairs well with sake
From the theme "sauces chosen by color," or ways of expressing color, I designed a "sauce with presence." The sashimi course brings together bonito…
Serves 1 · ¥470
Cook time 20 min
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
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
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 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
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 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
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This time, it's a dish proposal aimed at repeat guests. I chose bonito, clam, and aigamo duck as the ingredients. First, the bonito. For the…
Serves 1 · ¥450
Cook time 45 min
A dish where the distinctive wild character, aroma, and bitterness of wild butterbur sprouts from Yamagata come through directly, thanks to the crisp…
Serves 16 · ¥2,000
Cook time 15 min
Ise-sada Main Store
Among the dishes that make use of the charcoal grill stand, this is an eel dish -- an eel dish with a bit of a twist. For the eel Ebisu-age, I fillet…
Serves 4 · ¥800
Cook time 3 hr
Ise-sada Main Store
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
Ise-sada Main Store
The restaurant I work at serves a lot of eel, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd…
Serves 1 · ¥800
Cook time 2 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 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
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
Ise-sada Main Store
This is an eel specialty shop, but I'd like to introduce work that can be done on the charcoal grill stand. The charcoal grill stand is about half…
Serves 1 · ¥800
Cook time 5 days
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
Putting the harmony between ingredients first, we serve rich, fatty young bluefin tuna alongside spring vegetables steeped in delicious bonito dashi…
Serves 1 · ¥300
Cook time 10 min
A seasonal dish born from creative work with bamboo shoot. Since this is served as the first dish of the course, I designed it to be gently seasoned…
Serves 1 · ¥320
Cook time 2 hr
Showing 18 of 186
