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  • 小野寺峻

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  • Read the article: Sweetfish fermented-dashi soup

    Kurayamizaka Miyashita Azabu main store

    Sweetfish fermented-dashi soup

    At this time of year, we always serve sweetfish salt-grilled with tade vinegar — the classic pairing — but I wondered if there might be another…

    • Kaiseki cuisine
    • June
    • concentrated flavor

    • Serves 2 · ¥328

    • Cook time 20 min

  • Read the article: Swordfish baked with rice-bran koji

    Kurayamizaka Miyashita Azabu main store

    Swordfish baked with rice-bran koji

    Since Japanese seasonings like soy sauce and miso are built on koji, I wondered if I could make something using koji. I use a rice-bran pickling bed…

    • Kaiseki cuisine
    • January
    • concentrated flavor

    • Serves 2 · ¥456

    • Cook time 15 min

  • Read the article: Expanding the Possibilities of Seasonings

    Mugen

    Expanding the Possibilities of Seasonings

    Blended seasonings have long been widely researched and developed, but what kind of seasoning truly suits modern Japanese cuisine? Without being…