highlights the ingredients' natural quality
Atami Kyoritsu Foods Service Co., Ltd.
This is a reimagining of local cuisine. It's a simmered dish. I deliberately serve Gunma's classic local dish "okkirikomi" — hand-cut flat udon in…
Serves 1 · ¥330
Cook time 40 min
Toranomon/Toranomon Hills Lucy's
This makes use of sea bream milt. I myself love fishing, and sea bream is a special ingredient — good to catch and good to eat. Its seasons are…
Serves 1 · ¥1,000
Cook time 1 hr
Aomori, Apple Palace Aomori
Sea urchin and abalone ichigo-ni is a traditional local dish of Aomori, and this time we've arranged it into a rice course. The sea urchin and…
Serves 1 · ¥2,200
Cook time 2 hr
Akasaka Dormitory
For "Giving Value to Vegan Cuisine within Japanese Cuisine," thinking of veganism as also tied to religious belief, we wanted people who can't even…
Serves 6 · ¥80
Cook time 50 min
The "mosso-gai" in the mosso-gai and potato-noodle steamed dish is a shellfish — a type of whelk — caught from the Sanriku coast up through Hokkaido…
This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…
Serves 1 · ¥1,300
Cook time 30 min
This is an appetizer built around the themes of a heat-relief dish for summer and the technique of cold cuisine. For the saimaki prawn (a small-grade…
Serves 1 · ¥200
Cook time 30 min
Kagurazaka Shimakin
As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…
Serves 2 · ¥150
Cook time 20 min
Yugawara Sansuirou
Seiichi Shudo
This is Yugawara, expressed through cuisine. This is the clear-soup course. Since our head office is in Hokkaido, we created a Hokkaido hokke (Atka…
Serves 11 · ¥100
Cook time 1 hr
Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)
The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…
Serves 1 · ¥500
Cook time 1 days
Fukushima Koriyama Hotel Hana no Yu
Yasuhiko Jinno
A modern take on regional cuisine Original regional dish: koi-koku Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…
Serves 2 · ¥127
Cook time 1 hr
Ryugujo Spa Hotel Mikazuki
The hotel where I work, located in Kisarazu City, Chiba Prefecture, has many guests from outside the prefecture, so I wanted to make use of Chiba's…
Serves 1 · ¥730
Cook time 50 min
White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…
Serves 1 · ¥2,800
Cook time 30 min
In honor of the Chrysanthemum Festival (Chōyō no Sekku) in September, I devised a vividly colored dish built around a delicate amber kuzu sauce made…
Serves 1 · ¥1,000
Cook time 40 min
This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…
Serves 1 · ¥490
Cook time 1 hr
From the proposal of dishes using the seafood that represents Hokkaido in early summer, this is the grilled course (yakizakana). For the hairy crab…
Serves 1 · ¥1,200
Cook time 30 min
This time, in keeping with our restaurant's theme of using many ingredients from Tōhoku and Hokkaido, I'd like to propose dishes using the seafood…
Serves 1 · ¥450
Cook time 1 hr
This is the shiizakana, an additional hearty course, from the collection of cold-cuisine techniques for beating the summer heat. For the chilled beef…
Serves 4 · ¥900
Cook time 1 hr
Green asparagus steeped in kombu dashi and white asparagus steeped in bonito dashi bring two different flavors, and the contrast in their textures is…
Serves 4 · ¥1,200
Cook time 40 min
The ayu is first filleted and de-boned, then its innards — soaked in sake and wind-dried — are carefully returned to the fish. It's a labor-intensive…
Serves 4 · ¥1,200
Cook time 20 min
While focusing above all on practicality, I designed this around the theme of "unconventional cold cuisine." This is the chilled chawanmushi (savory…
Serves 1 · ¥1,067
Cook time 1 hr
Hamo (pike conger) is at its best this time of year. This time, I wrapped it around winter melon, secured the shape with a toothpick, and let it…
Serves 4 · ¥800
Cook time 30 min
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the theme of cold cuisine, this is a chilled bowl dish. For the winter melon manju, I put soft-shelled turtle (suppon) inside a winter melon, in…
Serves 1 · ¥87
Cook time 2 hr
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
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