hearty and satisfying
This is the fried course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Toji-Style Yuba-Wrapped Deep-Fried Eel" takes sauce-grilled eel…
Serves 1 · ¥1,500
Cook time 40 min
These are three sake-pairing dishes for new-style eel cuisine. For "Eel Hakata-Style," I personally love the combination of narazuke (sake-lees…
Serves 1 · ¥1,800
Cook time 40 min
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
From the proposal of dishes using the seafood that represents Hokkaido in early summer, this is the grilled course (yakizakana). For the hairy crab…
Serves 1 · ¥1,200
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
The ayu is first filleted and de-boned, then its innards — soaked in sake and wind-dried — are carefully returned to the fish. It's a labor-intensive…
Serves 4 · ¥1,200
Cook time 20 min
This is the meal course (shokuji), from the collection of cold-cuisine techniques for beating the summer heat. I took the hand-cut soba we normally…
Serves 1 · ¥2,290
Cook time 1 days
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the theme of cold cuisine, this is a chilled bowl dish. For the winter melon manju, I put soft-shelled turtle (suppon) inside a winter melon, in…
Serves 1 · ¥87
Cook time 2 hr
Salt-grilled ayu is the true essence of Mikadoya. The fish are kept in tanks for one to two days to fully purge any muddiness, and their size, shape…
Serves 5 · ¥5,000
Cook time 30 min
Kagurazaka Shozantei
This is a sauce chosen by color—an expression through color. For this grilled course, the key to making the yolk sauce is to simmer it directly…
Serves 1 · ¥870
Cook time 50 min
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
This dish was developed under the theme "a sauce with presence." For the shiizakana, an additional hearty course, I created a rich, deep sauce with…
Serves 1 · ¥900
Cook time 1 hr
From the theme "sauces chosen by color," or ways of expressing color, I designed a "sauce with presence." The sashimi course brings together bonito…
Serves 1 · ¥470
Cook time 20 min
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 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
From dishes that make use of the charcoal grill stand, these are eel dishes, conceived in response to a request for "new eel dishes." For the eel and…
Serves 1 · ¥600
Cook time 3 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
Ise-sada Main Store
This is an eel specialty shop, but I'd like to introduce work that can be done on the charcoal grill stand. The charcoal grill stand is about half…
Serves 1 · ¥800
Cook time 5 days
Wanting to create a signature dish for my own restaurant, I devised this one taking hints from delicious dishes I'd eaten out in the past. By…
Serves 1 · ¥500
Cook time 30 min
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