clarity
Kagurazaka Shozantei
This is a sauce chosen by color—an expression through color. For this additional course, I came up with 'oil sardine' as a new way to enjoy sweetfish…
Serves 1 · ¥540
Cook time 1 hr
Under the theme "sauce," I also looked at some Western-style recipes for reference. I personally enjoy creative-style cooking too, so even though…
Serves 2 · ¥800
Cook time 30 min
From the theme "sauces chosen by color," or ways of expressing color, this is a substitute for the sashimi course. A Japanese-style carpaccio would…
Serves 1 · ¥850
Cook time 45 min
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This time as well, the ingredients I chose for the dish proposal aimed at repeat guests were bonito, clam, and aigamo duck. First, the bonito. The…
Serves 1 · ¥550
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
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
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 dish born from creative work with bamboo shoot. I developed it with the image of new shoots emerging and growing after the snow has melted. This is…
Serves 1 · ¥950
Cook time 2 hr
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