SEARCH

Tilefish, kombu-cured and koji-marinated, with kombu-cured white melon, needle-cut wasabi, and seasoned soy sauce

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…

Sea Bream Milt Kan and Sake-Simmered Sea Bream and Bamboo Shoot

This makes use of sea bream milt. I myself love fishing, and sea bream is a special ingredient — good to catch and good to eat. Its seasons are…

• Serves 1 · ¥1,000

• Cook time 1 hr

Japanese-style bagna càuda

Using a fermented paste made from salted sea bream innards in the sauce creates a Japanese flavor profile.

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

Hairy Crab and New Lotus Root, Molded and Oven-Baked (Funka Bay, Hokkaido)

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

Flash-Fried Botan Shrimp in Salt-Kōji Marinade (Funka Bay, Hokkaido)

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

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

Winter Melon Manju, Topped with Soft-Shelled Turtle Dashi Jelly

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

Five-Color Vegetables, 'Five-Method' Style — Ripe Tomato Matsumae Kelp Sauce

This time, I'm mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and…

• Serves 1 · ¥420

• Cook time 1 hr

Grilled Hachiku Bamboo Shoot and Mallard Duck Sandwich

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

Clam and New Lily Bulb Cold Soup

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

Corn Terrine

A dish brimming with the cool, refreshing character unique to summer: the smooth texture and gentle sweetness of corn carefully pressed through a…

• Serves 2 · ¥550

• Cook time 30 min

Bottarga Doria

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