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Making Vegetables Delicious

We developed a new-sensation dashi using garlic with its odor suppressed, as part of "Giving Value to Vegan Cuisine within Japanese Cuisine." Since…

• Serves 4 · ¥1,308

• Cook time 20 min

White miso preparation with mugwort wheat gluten and grilled yuba, turnip, shiitake, carrot, mitsuba, and mustard

This time, we learned about "Gowan" from Hiroshi Ikawa (Nihonbashi, Japanese cuisine Hanakaede). This time, we will focus on "White Miso Style".

Straw-Grilled Wild Boar

Straw-grilled wild boar is a dish where thicker-cut boar loin is grilled boldly over burning straw, and the savory aroma of the burning straw stirs…

• ¥732

• Cook time 15 min

Sea bass pureed soup, potage-style

As a new way of serving seafood, I've approached umami as richness = fat, so all four dishes I developed in this series incorporate added fat. This…

• Serves 1 · ¥400

• Cook time 30 min

Dual-purpose ingredient dish: Uda-kin burdock pureed soup

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥445

• Cook time 30 min

Yamagata Salmon "Nijizakura"

This is a vinegared dish. Yamagata Salmon's "Nijizakura" is an ingredient developed over five years starting in 2013, born from producers' wish to…

• Serves 1 · ¥700

• Cook time 2 hr

Deep-sea scorpionfish skewer-grilled with scallion, blackthroat seaperch skewer-grilled, Sado Lake Kamo oyster baked with avocado mayonnaise

The reason I used trawl-caught fish from off Nadachi, Niigata, under the theme of coping with rising food costs, is that the wide variety of…

• Serves 1 · ¥760

• Cook time 2 hr

Fragrant Fried Bonito with Hoshiko

This is a fried course. Fragrant Fried Bonito with Hoshiko is, in a sense, a dish that puts waste to good use, making full use of in-season bonito…

• Serves 1 · ¥1,000

• Cook time 10 min

The ultimate sea squirt, crisp-fried in light white batter

This is a fried dish devised as a way to work around rising ingredient costs. The concept is 'innovative.' Sea squirt, a specialty product of coastal…

• Serves 1 · ¥300

• Cook time 1 hr

Suppon and Napa Cabbage Takiawase

You can savor a rich, deeply flavored softshell turtle dashi, drawn out by slow-simmering it in sake, along with the sweetness and silky, melting…

• Serves 20 · ¥500

• Cook time 2 hr

Autumn Brocade Sashimi

This is an o-tsukuri, sashimi course, whose presentation and manner of serving I have worked to refine. I used an enzyme called transglutaminase…

• Serves 1 · ¥658

• Cook time 3 hr

Winter melon simmered to absorb the broth

This is a summer simmered dish. For the winter melon simmered to absorb the broth, since winter melon has a relatively delicate flavor, I simmer it…

• Serves 1 · ¥280

• Cook time 1 hr

Dual-purpose ingredient dish: steamed in a decorative box

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥835

• Cook time 20 min

Salmon skin-and-roe dumplings, soup course

A modern take on regional cuisine Original regional dish: sake kogawa-ni (simmered salmon skin) Wanting to preserve the 'deliciousness' handed down…

• Serves 4 · ¥800

• Cook time 1 hr

Wild boar tongue and grilled eggplant, topped with sesame vinegar (edamame, shiso flower spike)

We serve wild boar tongue — an ingredient not often used in Japanese cuisine — dressed with a refreshingly tart sesame vinegar for a light, clean…

Simmered Kuetama, Wakasa-Yaki Style

This is the simmered course, conceived around the concept of "protecting the ocean environment." Kuetama is a farmed fish — a cross between kue, the…

• Serves 1 · ¥700

• Cook time 50 min

Sashimi-Style Salad

Breaking down the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "ingenuity in…

• Serves 1 · ¥850

• Cook time 40 min

Dual-purpose ingredient dish: crispy black-purple rice

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥575

• Cook time 20 min

Suppon Dashi Bursts Out! Soy Meat Tempura

Even when I cooked block-type soy meat as a meat substitute, its distinctive aroma was hard to eliminate no matter how strongly I seasoned it from…

• Serves 4 · ¥500

• Cook time 1 hr

Monkfish hot pot

Monkfish hot pot is usually made with bonito or kombu dashi, but this time I roast the monkfish bones and simmer them in a pressure cooker to draw…

• Serves 1 · ¥850

• Cook time 50 min

Koya-dofu Beef Liver Steak Style, with Herb Butter Sauce

I wanted to create a health-conscious menu using freeze-dried tofu, which is high in protein. Since I have long experience cooking Western cuisine, I…

• Serves 1 · ¥295

• Cook time 20 min

Black-skin flounder Tōji-style deep-fried, sea sculpin and skate Tatsuta-style deep-fried, roe-bearing sailfin sandfish deep-fried with ponzu

These are three deep-fried dishes devised as a way to cope with rising food costs. I introduce four kinds of inexpensive fish using different…

• Serves 1 · ¥295

• Cook time 1 hr

Wild Boar Sansho-yaki, Grilled with Japanese Pepper

For Wild Boar Sansho-yaki, I use the neck, a rare cut of wild boar that has begun to develop fat, simply seared and grilled to bring out the…

• Serves 1 · ¥572

• Cook time 40 min

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