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Roasted wagyu fillet, bottarga sauce

I consider it the value of dining out at our restaurant to create theater in serving dishes that lets guests feel something out of the ordinary…

• Serves 4 · ¥1,500

• Cook time 50 min

The Value of Dining Out That My Restaurant Offers

Given the current situation, where it's still difficult to casually go out to eat because of the pandemic, what kind of consideration and ingenuity —…

Smoked Pork, Summer Daikon Simmered in a Glossy Glaze

For the smoked pork: because the meat is cured in a block, it's important to cure it for about three days. If the internal temperature is raised too…

Rock Oyster Grilled with Rice Flour, Tomato Simmered with Thyme, Corn Shinjo, Edamame Simmered with Herbs

For the tomato simmered with thyme: after combining the dashi and seasonings, it's important to first draw out the thyme's fragrance thoroughly by…

Threeline Grunt Steamed with Sake, Thyme Sauce

With the threeline grunt steamed with sake, salting the fish first to remove its odor is essential. Taking away the excess odor lets the fragrance of…

Flathead and giant Pacific octopus, cocktail-style

For the kochi and mizudako cocktail-style: if you use too little dill when tossing it, the fragrance turns muddy, so use a generous amount and go…