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Uzaku

This time, we learned about "vinegared dishes" from Master Instructor Oikawa (Nihonbashi, Isesada Main Store). We feature "uzaku."

King salmon cold-smoked and vinegar-cured, bottarga cold-smoked and vinegar-cured, small sea bream cured with bamboo grass, butterfish vinegar-cured, barracuda rolled with chrysanthemum, Japanese mountain yam with salmon roe sauce, and vinegar-set yam

Let me start by explaining the vinegared dish course. As for the king salmon ogawa-jime, the king salmon is soaked in a soy sauce saumure…

Agedashi sesame tofu

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Persimmon tofu dressing, bamboo-leaf grilled conger eel, monkfish liver bonito-flavored simmer, bamboo-leaf sushi

This is the hashi-osame, the finishing course before the rice. For the persimmon shira-ae, pour an appropriate amount of salt into thick soymilk and…

• ¥169

• Cook time 30 min

Sesame tofu with flavorful dashi and wasabi

This time, we learned about the appetizer course from Master Instructor Oikawa (Nihonbashi, Isesada Main Store). We feature sesame tofu.

Aperitif: chrysanthemum sake, prime hairy crab, steamed salted sea cucumber intestines from Kaneko, conger eel grilled with tofu skin, soy pulp, seared-and-chilled surf clam in white vinegar dressing, bottarga, eel liver in walnut vinegar

This is the sake-pairing course. In keeping with the theme, the aperitif is also chrysanthemum sake. Chrysanthemum dew is said to promote longevity…

Monkfish liver, hakata-style, eel fish cake, end-of-season ayu grilled with its own roe and a fermented soybean condiment, kobako crab ground into a puree soup, smoked salmon, soybean pulp

Fruit steamed yokan, ukishima sponge cake, candied purple chrysanthemum, Nanko plum, frost-style sweet, sweetened small taro, konjac, grapes in egg-yolk sweet paste

This is the dessert course. Since sweetened bean paste and matcha are popular abroad as well, we serve them frequently at the restaurant. The konjac…

Eel and foie gras, whiting deep-fried with new tea

For the eel and foie gras, I clean the foie gras, drop it once into ice water, drain it well, vacuum-pack it with 1.2–1.5% salt, and let it rest…

Tilefish grilled and steeped in sudachi-citrus dashi, beef and kombu grilled with kagura-nanban pepper miso

Softshell turtle soba-gaki, vinegar-simmered turtle, deep-fried turtle, egg-thickened turtle

This is a variety of softshell turtle dishes — maru for short. This time I use two kinds of softshell turtle: one simmered for an hour and a half to…

Uzaku cucumber

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Named work: Budding beneath

Rolled shrimp, eel grilled in bamboo leaf, gizzard shad with a frost-like garnish

This is the sashimi course. You may wonder why a sashimi course includes a grilled item, but at our restaurant we sometimes serve unseasoned grilled…

Tilefish coated in fish paste

This is the soup course. For the tilefish (amadai) coated in shinjo paste, the shinjo mixture is ground smooth on a board, then spread evenly on a…

Winter cod sake-lees soup

Sake-lees chocolate with Mt. Fuji frosted persimmon

Eel rolled in soy milk skin

New-season bamboo shoots simmered with bonito flakes, a red, fist-shaped garnish, two kinds of thinly sliced oyster, molded crushed wheat-gluten cake, surf clam

Pike conger roe savory jelly, tomato savory jelly, tofu-skin savory jelly

For the appetizer course: for the pike conger roe savory jelly, I take a good pike conger stock, grill the flesh, and pour over the stock once it has…

Ginger Rice

This is the rice course. A full unagi-jū would be too heavy, so I made a lighter eel rice dish instead. The ginger rice has about thirty percent…

Paper-grilled butterfish, beef with kombu

This is the grilled course. Paper-grilled butterfish is an old technique, but I included it because there are so many points to watch, such as…

Single-basted soy-glazed eel, quail grilled with egg-yolk glaze, pressed vegetables

This is the grilled course: unagi ippen-jōyu. Plain-grilled eel without sauce gives the impression that the aroma of the sake used comes forward…

Two-Layer Grilled Quail, Agar-Molded Grape, Fig and Chestnut Daigo-yaki

My restaurant is an eel specialty shop, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd like…

• Serves 1 · ¥1,000

• Cook time 30 min