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This is a way of making use of the winter ingredient cod. Our restaurant sees many local customers — older guests, young couples, and gatherings of…
Serves 1 · ¥450
Cook time 1 hr
Japanese Restaurant Jigi
This is an application of yakuzen within Japanese cuisine. This is the clear-soup course. The Champignon Surinagashi — a ground, strained purée-style…
Serves 1 · ¥940
Cook time 40 min
Higashine Soen Shingetsu
This is a fried dish reimagining Yamagata's local cuisine. For the Sweet Deep-Fried Carp, in Yamagata in the old days, carp was eaten as an…
Serves 4 · ¥2,406
Cook time 1 hr
Kusatsu Onsen Hotel Village
This substantial showcase course makes use of Shimonita scallion as an end-of-season winter ingredient. For softshell turtle and egg terrine from…
Serves 1 · ¥1,280
Cook time 1 hr
The Kahala Hotel & Resort Yokohama
With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…
Serves 1 · ¥400
Cook time 20 min
Saryo Ichimatsu
'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…
Serves 1 · ¥238
Cook time 30 min
At the restaurant where I work, we're used to handling freshwater fish, so I felt this theme, "Shin Unagi-ryori" (new-style eel cuisine), was…
Serves 1 · ¥4,500
Cook time 1 hr
Nearly 80% of the guests at my workplace come from overseas. Guests rarely ask us for eel, but I came up with four eel dishes that feel distinctly…
Serves 1 · ¥450
Cook time 15 min
Grand Exiv Nasu-Shirakawa, where I currently work, is the only facility in the Tōhoku region within our group, and we build our menus around locally…
Serves 4 · ¥430
Cook time 30 min
Under the theme of 'sauce,' I tried to come up with a simple sauce that wouldn't overpower the ingredients. This time it's a steamed dish. Steamed…
Serves 2 · ¥800
Cook time 1 hr
This dish was developed under the theme "sauces chosen by color," or ways of expressing color. This one is a simmered dish (nimono). For the "eel…
Serves 1 · ¥450
Cook time 2 hr
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 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 proposal for an arranged dish for repeat customers. It's a dish using local hamaguri clams. For the clam and new lily bulb cold soup, the…
Serves 1 · ¥220
Cook time 50 min
This is the rice course, created through creative work with bamboo shoot. For the bamboo shoot risotto, I again use the section from the center to…
Serves 1 · ¥700
Cook time 2 hr
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