marinated
Karuizawa Present Resort Karuizawa
Takeharu Kadowaki
This is a grilled dish that pairs the tilefish's refined fat with the sea urchin's rich umami. The sauce combines 100 cc white wine, 50 cc light soy…
Serves 1 · ¥1,100
Cook time 2 hr
Shibuya ENEOS Taijuso
This is a sashimi course built around the idea of new ways of serving seafood. Rather than simply serving it as plain sashimi, I've added one or two…
Serves 1 · ¥1,380
Cook time 3 hr
Sendai Unagi Taketei Main Branch
As a way to work around rising ingredient costs, the concept behind this presentation-stand course (dai-no-mono) is 'new value.' When eel prices…
Serves 1 · ¥350
Cook time 2 hr
Fukushima/Koriyama Homemade food Yoshifumi
A modern take on regional cuisine Original regional dish: Aizu raw horse meat Fukushima Prefecture covers a large area, comprising the Aizu…
Serves 2 · ¥850
Cook time 30 min
Bakurocho Asobi Kappo Sanba
Taichi Komine
We hope you'll enjoy the richness of na-dōfu, a regional specialty ingredient, together with the crisp texture of the deep-fried shrimp shinjo.
Mukojima/Chiyoda restaurant
For the tilefish kombu-cured kōji-pickle, the vinegar-cured tilefish is rolled with kombu and vegetables, then marinated in amazake for about a week…
This is the in-between course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Eel Inro-Zushi" is my attempt to adapt inro-zushi — a style…
Serves 1 · ¥520
Cook time 20 min
These are three grilled dishes for "Shin Unagi-ryori" (new-style eel cuisine). Under the theme "Japan's Preserved Foods," I devised three grilled…
Serves 1 · ¥5,000
Cook time 1 hr
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 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 · ¥380
Cook time 1 hr
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
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
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the themes of a heat-relief dish for summer and cold cuisine, this is an appetizer. For the abalone somen, since abalone prices have been rising…
Serves 1 · ¥358
Cook time 1 hr
KKR Hotel Tokyo Japanese Restaurant Takehashi
In keeping with the theme of cold cuisine, I took a dish I myself would want to eat in summer, gave it a slight twist as a 'heat-relief dish,' and…
Serves 1 · ¥328
Cook time 30 min
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
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
This is a grilled course (yakimono) built around the theme "sauces chosen by color," or ways of expressing color. It's roasted Kyoto duck with cassis…
Serves 2 · ¥1,200
Cook time 30 min
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
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
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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