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Enoki mushroom, seasoned and simmered

This is a dish under the theme of traditional heritage cuisine. Lately there has been less work involving the simmering station, so I'd like to focus…

• Serves 1 · ¥40

• Cook time 1 hr

Oyster, Nanzenji-style, with smoked oyster, grilled scallion, and wasabi

Enjoy the umami of oysters, a taste of winter. By adding oyster paste to sieved tofu and grinding it together, the oyster's characteristic odor…

Steam-Simmered Taro

Let me introduce some of the everyday vegetable work we do at Yonemura, where I work. Steam-simmered taro is a dish we include in our osechi (New…

• Serves 1 · ¥150

• Cook time 1 weeks

Eggplant Somen

This is an introduction from our restaurant's popular autumn dishes. Eggplant is generally thought of as a summer vegetable, but by presenting it…

• Serves 1 · ¥100

• Cook time 10 min

Clam shinjo, turnip simmered with a hint of plum

With the presentation in mind, I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. For the clear-soup course, I…

• Serves 1 · ¥280

• Cook time 40 min

Sesame-milk tofu, kintsuba-style, butterbur miso, flame-seared sea urchin, grilled bamboo shoot, fried scallion, cherry-blossom petals

When making sesame tofu, soaking the sesame overnight in kombu dashi before blending it makes the sesame plump back up and brings out its flavor more…

Sesame tofu with flavorful dashi and wasabi

This time, we learned about the appetizer course from Master Instructor Oikawa (Nihonbashi, Isesada Main Store). We feature sesame tofu.

Warabi Mochi

Warabi mochi is a standard item at our restaurant. We knead it up using unrefined brown sugar, which has solid depth but a clean sweetness, and…

Grilled spring pancake, duck, cucumber, scallion, cherry leaf, clam simmered Arima-style, sansho peppercorns

If you overcook the clams they turn tough, so I think it's best to just barely warm them through in the marinade. I have the impression that Arima-ni…

Grilled Eggplant Tartare-Style

For the grilled eggplant tartare-style, the moisture is drawn out of the grilled eggplant, which is then finely minced and worked until sticky, and…

• Serves 1 · ¥200

• Cook time 30 min

Scents of home — sa-ku-ra shrimp

A fresh exploration of aroma: ‘a quartet of sakura shrimp, played through the layering of four forms.’ The idea began when I caught the scent of…

• Serves 1 · ¥450

• Cook time 25 min

Silver tofu pureed soup

This is the soup course. For ‘Gindofu Surinagashi,’ there is a well-known tofu shop near where I work, and I very much wanted to build a dish around…

• Serves 1 · ¥720

• Cook time 2 days

White asparagus and abalone tofu-dressed dish, fava bean, twisted carrot

This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'shira-ae.'

Soba-Gaki 'Tofu' in Thick Broth

These days, I think the restaurant industry is having a hard time due to a labor shortage. On top of that, we're operating in a very tough…

• Serves 5 · ¥600

• Cook time 20 min

Sesame Soy-Milk Somen -- Using "Macro Tare"

We thought about "Giving Value to Vegan Cuisine" by making use of a sauce that delivers impact without any animal-derived ingredients. The "Macro…

• Serves 1 · ¥238

• Cook time 30 min

Eel simmered Arima-style with sansho pepper

This is a simmered dish. For the Eel Arima-ni, normally you'd remove the sliminess from the eel, cut it into tube sections, sear it, steam it, then…

• Serves 5 · ¥1,500

• Cook time 40 min

Eel Clear Soup — Chilled Style

This is a chilled clear soup made with eel. The eel is cut into rounds while still live, grilled, then steamed and de-boned, and briefly simmered in…

• Serves 3 · ¥320

• Cook time 40 min

Homemade hand-lifted yuba

This is Yugawara, expressed through cuisine. My workplace, Sansuiro, is located in Yugawara, a town associated with literary giants, so I designed a…

• Serves 1 · ¥120

• Cook time 3 hr

Sesame Soy-Milk Sōmen with 'Macro Tare' Sauce

'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

Eel and Fresh-Greenery Tofu in a Soy Milk Broth

I work at a restaurant whose main offering is sushi, so I don't often get the chance to work with eel, but I'd like to introduce a dish from among…

• Serves 1 · ¥680

• Cook time 45 min

Ishikawa Taro Dumpling Wrapped Around Foie Gras, Deep-Fried in Rice Flour, with Swimming Crab and Chrysanthemum Sauce

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

Eel Tree-Ring Roll

Under the theme of new-style eel cuisine, I came up with four eel dishes that feel distinctly Japanese while also being new. We're also often asked…

• Serves 1 · ¥800

• Cook time 1 hr

Chilled Grilled-Corn Chawanmushi

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

Ayu Vinegared Dish (Mikadoya)

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