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Eggplant, deep-fried and marinated in dashi

This is eggplant agebitashi. I use Kumamoto's 'aka-nasu' (a red-skinned Kumamoto eggplant variety) because it's easy to work with. I peel the skin…

• Serves 4 · ¥200

• Cook time 30 min

Roast Beef Marinated in Edo Sweet Miso

The roast beef marinated in Edo sweet miso that we make regularly at Yonemura, where I work, starts by trimming the shinshin cut (the central muscle…

• Serves 12 · ¥14,000

• Cook time 5 hr

Grated Daikon Pickle

Let me introduce some of the everyday vegetable work we do at 'Yonemura.' For the grated daikon pickle, we grate the daikon along with its juice, add…

• Serves 4 · ¥200

• Cook time 1 days

Tomato in aromatic marinade

This is the tomato in aromatic marinade we make at Yonemura, where I work. We char bell peppers well over charcoal until the skin turns completely…

• Serves 1 · ¥250

• Cook time 1 hr

Napa cabbage simmered in its own puree

Napa cabbage tomoni from the 'vegetable work' at Yonemura in Shimbashi. We trim the napa cabbage down to just the core, then simmer it for fifteen to…

• Serves 2 · ¥100

• Cook time 1 hr

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

Deep-fried daikon in dashi; braised pork belly

This is a simmered course. In the original Edo-style preparation, agedashi daikon is made by putting raw daikon into oil until it dries out, but I…

Uni and egg truffle rice

This is the rice course. Truffle rice is cooked in chicken stock, scrambled egg is made in a small frying pan, and uni (sea urchin) is added before…

Matcha kuzu-starch noodles with black sugar syrup

This is the sweets course. This too is cut into kuzukiri with a knife in front of the guest before serving. Every dish here is themed around being…

Beef chuck short rib, miso-marinated

This is a grilled course. The beef triangle short rib, miso-marinated, is a signature dish at our restaurant: roast beef is marinated in miso and…

Light broth with julienned vegetables

This is the clear-soup course. The crab from the appetizer course is piled high in a bowl together with udo, mitsuba, mizuna, and maitake, and…

Hand-picked crab; squid sōmen topped with hand-picked crab

These are two sakizuke courses. Both crab dishes are grilled over charcoal in front of the guest and picked apart by hand; the hand-picked crab is…

Young chicken tenderloin and hand-picked crab with shirazu

This is the vinegared course. The young chicken tenderloin is tossed with the crab from the appetizer course and topped with shiro-zu dressing…

Scallop kombu-jime

This is the sashimi course. Scallops cured between sheets of kombu are sliced in front of the guest and portioned onto small plates. The sliced…