Noboru Matsumoto
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
This is the grilled course: crab shell baked with an egg-yolk-and-oil emulsion. For female snow crab, we take out only the internal roe while the…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
The shirozake-su (sweet sake-based vinegar dressing) for the appetizer is made by pressing tofu and passing it through a fine sieve, sweetening it…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
The starter soup follows the same idea as the warming stone in kaiseki cuisine — a warm dish to ease hunger and make the sake easier to drink. For…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
Eel hot pot is usually made Yanagawa-style, but a plain, mild version simmered close to a clear softshell-turtle broth is delicious too, so for the…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
This is the chilled course. For the grilled Fushimi peppers and baby dried sardines (jako) simmered dish, since it's served chilled this time, the…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
This is the accompanying dish. Icefish simmered crimson-plum style is a dish meant to evoke February; we give the icefish a hint of plum aroma and…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
This is the steamed course. For Ainan Town kue kelp-steamed, we rinse the kue, cut it into pieces of about 40g, lightly salt it, sprinkle it with…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
This is the soup-bowl course. Oyster tofu is served in a mizore dashi (a broth clouded with grated daikon, 'snow-flurry' style). We add a thin kuzu…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
After trying various ways to enjoy kue grouper, we found that frying it was delicious, so we are presenting it here as a reference entry. It is…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
Sashimi wouldn't normally be plated in five small portions on one dish like this, but this is a proposal — that pairing each of these ingredients…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
This is the hot course. Winter melon vessel (tōgan-gama) is a signature dish of Kanetanaka, and without fail we serve it at least once every year…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
This is a course served later in the meal. For the Jinhua ham and pork back fat with mizuna, a block of Jinhua ham is shredded finely, and the back…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
The hot pot is our specialty quail hot pot. We butterfly-open the quail and sear only the skin side directly over the flame, then mince the bones…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
For the grilled course's salt-grilled live moroko, we used moroko farmed in Chiba Prefecture. They're arranged in a small charcoal hand-brazier to…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
For the rice course's new pea rice porridge, since rice grains and peas differ in shape, size, and texture, I made this with the idea of simply…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
For guests who are drinking sake, filling up on soup means they can't drink as much, yet they still want some soup somewhere along the way. With that…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
For the rice course, the Ainan kue grouper dashi rice porridge is made with a dashi drawn from the grouper's bones and trimmings.
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