highlights the ingredients' natural quality
It's cured in salt and stirred every day without fail for six months, checking its condition, to concentrate its distinctive bitterness and umami…
Serves 10 · ¥800
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. These days, many suppliers offer a wide variety of…
Serves 8 · ¥150
Cook time 1 days
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
This time, I'm mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and…
Serves 1 · ¥420
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
A dish brimming with the cool, refreshing character unique to summer: the smooth texture and gentle sweetness of corn carefully pressed through a…
Serves 2 · ¥550
Cook time 30 min
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
Kagawa, Kotohira Grand Hotel Sakura no Sho
Kazutaka Yamaguchi
A dish born from creative work with bamboo shoot. With the arrival of spring, ingredients across Shikoku come into season, enjoyed with cooking…
Serves 1 · ¥1,050
Cook time 1 hr
Showing 18 of 354
