SEARCH

New Onion with Parmigiano

As June approaches, the sharp morning and evening chill settles down, comfortable days increase day by day, and there are even days when the heat of…

Pufferfish milt, plum turnip, pufferfish deep-fried in rice cracker crumbs

Under 'counter work that creates repeat guests,' this time it's a steamed dish. We char-grill fugu shirako, set it on kombu, grate Shogoin turnip and…

• Serves 1 · ¥1,000

• Cook time 1 min

Spanish mackerel and napa cabbage snow-viewing hot pot with yuzu-and-chili condiment

This dish makes use of Fukuoka's Tokusen Hon-Sawara, exceptionally fresh Japanese Spanish mackerel. Eating it together with sweet napa cabbage lets…

• Serves 4 · ¥500

• Cook time 1 hr

Kombu-Cured Yellowtail with Mountain Yam

The vivid colors of ingredients such as yellowtail, scallion, and quail egg are wonderful.

Matsuwa Mackerel, Sesame-Miso Cream Bake

‘Sesame-Miso Cream Bake’ is a grilled dish built around regional ingredients, stylishly fusing simmered miso-mackerel with miso-fried eggplant — a…

• Serves 1 · ¥450

• Cook time 1 hr

Oyster in seven-layer sauce

For washing the oysters, an apple with strong acidity works best. Washing them with apple gives off a sweet-tart, fruity aroma from the oysters…

Kochi Tebako Pheasant 'Zōni'

This is the simmered dish from Kochi's New Year and regional home-style cuisine. Tebako Pheasant Zōni uses 'Tebako pheasant,' raised on Mt. Tebako at…

• Serves 1 · ¥555

• Cook time 40 min

Kisarazu — Japanese-Style Noodles from the Banzu Tidal Flat

The hotel I work for is in Kisarazu, Chiba Prefecture, and since many guests come from outside the prefecture, I wanted to use appealing local Chiba…

• Serves 1 · ¥730

• Cook time 50 min

Chilled green tea and chicken (Mt. Fuji ice-drawn dashi, green tea, Suruga shamo chicken soup, avocado jade, eggplant wrap)

Thinking afresh about dashi in Japanese cuisine, I realized it's created through the synergy between glutamic acid and inosinic acid, the umami…

• Serves 10 · ¥350

• Cook time 30 min

Tosa-Age Herring Roe, Ginkgo Nuts

Herring roe is traditionally a winter food, but at our store we sometimes vacuum-frozen it and deli…

Shijimi Clam Soup

Under the theme 'counter work that creates repeat guests,' I introduce simple dishes with a playful touch that please guests already well accustomed…

• Serves 1 · ¥80

• Cook time 1 min

Roast Beef Marinated in Edo Sweet Miso

The roast beef marinated in Edo sweet miso that we make regularly at Yonemura, where I work, starts by trimming the shinshin cut (the central muscle…

• Serves 12 · ¥14,000

• Cook time 5 hr

Deep-fried and simmered monkfish

At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often during its harvest season, from November through March. By…

• Serves 1 · ¥250

• Cook time 40 min

Kawamata shamo chicken nanban with perilla-seed sauce, warm udon

A modern take on regional cuisine Original regional dishes: jūnen cold-sauce udon and egoma (perilla seed) dishes Fukushima Prefecture covers a large…

• Serves 2 · ¥450

• Cook time 50 min

Roasted wagyu fillet, bottarga sauce

I consider it the value of dining out at our restaurant to create theater in serving dishes that lets guests feel something out of the ordinary…

• Serves 4 · ¥1,500

• Cook time 50 min

Buen-gatsuo Tartare

This is a tartare made with Kagoshima 'buen-gatsuo' (bonito that is caught, flash-frozen, and shipped unsalted — 'buen' is local dialect for…

• Serves 1 · ¥400

• Cook time 30 min

White sesame blancmange (grilled fig, Japanese bayberry, lotus root crackers, black sugar syrup)

I made this dish centered on sesame and other Japanese ingredients, based on 'blancmange,' a dessert born in France. Since it's traditionally made…

• Serves 1 · ¥250

• Cook time 1 hr

Lotus Root Manju

This is a dish making use of autumn ingredients. Sanko-yasoku refers to delicious foods gathered from mountains and open fields, a phrase meaning the…

• Serves 1 · ¥105

• Cook time 30 min

Blackthroat seaperch grilled in a miso-yuzu marinade (chestnut, maitake, black fig)

Rather than the method of marinating the blackthroat seaperch in the seasoning broth, preparing it by grilling it and finishing with the sauce poured…

• Serves 1 · ¥2,000

• Cook time 20 min

Spring greens and firefly squid

We value the green fragrance and refreshing texture of the wild mountain vegetables.

Shirokane Pork and Apple, Steamed

Wanting to use a seasonal fruit, I experimented and came up with the idea of pairing pork's umami with apple, to see whether I could create a new…

• Serves 1 · ¥330

• Cook time 30 min

Fish somen made with all-purpose surimi powder

This time, I thought about how Suzuhiro Kamaboko Co., Ltd.'s "All-Purpose Surimi Powder" — I'll call it "surimi powder" from here on — could be put…

• Serves 1 · ¥700

• Cook time 15 min

Shijimi Clam Chawanmushi, Cauliflower Surinagashi

This appetizer is a dish we also served during our pre-opening. The image is of something like a 'Japanese-style clam chowder.' The potato added to…

• Serves 1 · ¥200

• Cook time 1 hr

Chilled Corn Chawanmushi

For the season when the heat increases, I devised a dish that lets you savor, with a smooth, pleasant swallow, the aroma and gentle sweetness of…

• Serves 1 · ¥700

• Cook time 1 hr