阿部英之
Sendai Unagi Taketei Main Branch
As part of my effort to work around rising ingredient costs, this dish introduces something my staff and I devised together — during the aftermath of…
Serves 1 · ¥500
Cook time 1 hr
Sendai Unagi Taketei Main Branch
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
Sendai Unagi Taketei Main Branch
As part of an effort to cope with rising food costs, the concept behind this meal course is "synergy." When steaming plain-grilled eel, the water in…
Serves 2 · ¥800
Cook time 1 hr
Sendai Unagi Taketei Main Branch
This is the soup course. For the eel collagen soup: when eel is steamed, the steaming liquid that pools beneath the steaming tray turns, after a day…
Sendai Unagi Taketei Main Branch
As a way to work around rising ingredient costs, the concept behind this presentation-stand course (dai-no-mono) is 'new value.' When eel prices…
Serves 1 · ¥350
Cook time 2 hr
Sendai Unagi Taketei Main Branch
This is the grilled course. To evoke a June waterside scene, I styled the eel as cattail flower spikes. The cattail spike is also the origin of the…
Sendai Unagi Taketei Main Branch
Three appetizers. Isoyoi is a name I coined myself: it combines sea squirt, squid shiokara, and dried yamakaigetsu. Shiokara here is a salted…
Sendai Unagi Taketei Main Branch
The chilled simmered dish evokes June via its cuts and colors.
Sendai Unagi Taketei Main Branch
For the rice course, I made a luxurious dish using three toppings: eel, sea urchin, and salmon roe.
Sendai Unagi Taketei Main Branch
This is the fruit course. The wooden molds used to shape refined wagashi confections are extremely precise — there are only six craftsmen in all of…
Sendai Unagi Taketei Main Branch
This is a seared sashimi. Date Iwana, a Miyagi-prefecture brand, is Japan's first triploid char. It was branded to help shake off the reputational…
