
Steamed Kabocha Squash
The steamed kabocha squash is as smooth as a custard pudding, with a wonderful texture in the mouth and a very pleasant way of going down the throat…
阿納富士雄

The steamed kabocha squash is as smooth as a custard pudding, with a wonderful texture in the mouth and a very pleasant way of going down the throat…

For the grilled course's aromatic grilled Pacific saury, the saury is quite fatty, so grilling it as-is causes it to repel the soy sauce. To prevent…

This variation on the sashimi course is prepared salad-style and served with a Japanese-style dressing. The sweet shrimp is tossed with land caviar…

For the soup course's Senba-style, mackerel bones and trimmings are sprinkled with salt and sake and left for about 20 minutes to remove the odor…

For the beef and greens roll, beef cheek is simmered in water and sake with aromatic vegetables (green onion, onion, and carrot trimmings) to…

The creative dish Asuka udon was devised playfully, out of a wish to include one noodle-based dish. A milk hot pot would normally include chicken…

The autumn-run salmon used in the warm dish has a surprisingly strong fishy smell, but if you salt it, sprinkle it with sake, let it sit for about 15…

The course marking the end of the sake dishes, snow crab and vegetables in citrus dressing, is, in essence, vegetable ohitashi mixed with snow crab…

For the smoked modori-gatsuo (fall bonito), the bonito is lightly seared to a tataki state, marinated, and then smoked. If it is cooked through…