SEARCH

Light kuzu-thickened broth with tilefish and lotus-root mochi, bracken fern, carrot, and fava bean

This time, on the 'clear-soup course,' I learned from chef Igawa (Nihonbashi's 'Nihon Ryōri Kafū'). This time I take up 'usu-kuzu-jitate.'

Usui pea in a light kuzu broth, shrimp shinjo, baby greens, carrot, udo, mochi

For a clear-soup course, it is important that the dashi is properly drawn. At our restaurant, for first-extraction dashi, we add aged rishiri kombu…

Kuruma prawn in a white miso broth, new-potato mochi spiral roll, burdock, bracken fern, bamboo shoot, slender daikon, butterbur sprout, bottarga

Shiro-miso-jitate refers to a clear-soup course with a slightly stronger sweetness, finished with a larger measure of white miso such as Saikyo miso…

Seared Hokkigai and Torigai, New Onion Blancmange, Usui-Mame Surinagashi

For the seared surf clam and cockle, both kinds of shellfish taste sweeter raw, so I lightly smoke them to about a quick-blanch degree to add aroma…

• ¥650

• Cook time 1 hr

Grilled Clam Jelly with Wild Mountain Vegetable Salad

For the grilled clam jelly with wild mountain vegetable salad, clams are usually made into a clear soup, where the broth carries a lot of nutrition…

• ¥520

• Cook time 30 min

Scallop and kuruma prawn lotus-root cake, Hakata-style steamed, with dried scallop sauce

For the scallop and kuruma prawn lotus-root cake, Hakata-style steamed, with dried-scallop sauce, scallop is thick-fleshed and full of flavor, but…

• ¥620

• Cook time 30 min

Ezo Abalone and Sesame Tofu with Arima Sansho Shark-Fin Sauce

For the Ezo abalone and sesame tofu with Arima sansho shark-fin sauce, raw abalone has a crisp, springy texture, and cooking it makes it tender, but…

• ¥770

• Cook time 1 hr

Beef Loin Sawani-Style Clear Soup

This is a clear-soup course. Beef loin sawani-style clear soup was created for guests who are not fond of fish. I lightly sear the beef loin…

Beltfish rolled around burdock, duck loin with mushroom dressing, whiting and bottarga sandwich, deep-fried, kuruma prawn and persimmon in tofu dressing with truffle, tender-simmered octopus, conger eel sushi

This is a seasonal-vegetable course. First, for the beltfish yawata-maki, I wrap beltfish around a core of kinpira-style braised burdock and grill it…

• ¥580

• Cook time 1 hr

White miso preparation with mugwort wheat gluten and grilled yuba, turnip, shiitake, carrot, mitsuba, and mustard

This time, we learned about "Gowan" from Hiroshi Ikawa (Nihonbashi, Japanese cuisine Hanakaede). This time, we will focus on "White Miso Style".

Sea Urchin Tofu

This is an appetizer course. Sea urchin tofu is not served in the conventional savory dashi. I made it using a tomato purée prepared from fruit…

• ¥656

• Cook time 30 min

Seared beef tenderloin flap with sesame and sansho fond de veau, over steamed egg custard, round eggplant and cheese grilled in saikyo miso

This is the sake-pairing course: seared kainomi over sesame and sansho fond de veau chawanmushi. Kainomi is the flap of meat attached atop the beef…

Tilefish two ways, pen shell and mushroom wrapped in yuba, deep-fried

This is the grilled course. Tilefish is served in two preparations. For the tilefish grilled with shiokara, the fish is marinated in tilefish…

Roe-bearing spear squid and mountain vegetable, steamed

The crossbred duck tataki for the extra sake-pairing course is also vacuum-sealed for cooking. Holding it just below the temperature at which protein…

Yuba-wrapped tilefish, Kamo eggplant

This is a simmered dish. For the yuba-wrapped tilefish, I use snow crab as the core, wrapped together with tilefish and hand-pulled tofu skin…

• ¥700

• Cook time 1 hr

Clam rikyu-ni and sake-steamed icefish in a mascarpone ponzu; kuruma prawn with seared bottarga gelée

For the clam Rikyu-ni and sake-steamed icefish in mascarpone ponzu, the clams are dropped into kombu-infused hot water without overcooking them, and…

Turban shell and fruit tomato in a tofu-dressed salad

This is the seasonal-vegetable course. The turban shell and fruit tomato shira-ae combines tomato simmered in consomme and Saikyo miso with turban…

Sea urchin, carrot, and paprika chakin bundle

This is the simmered course. For the sea urchin, carrot, and paprika chakin shinjo, a fish-paste dumpling, with crab-sauce topping, the carrot is…

Grilled firefly squid and salmon roe soba, served on a bamboo tray

This is the meal course. For the grilled firefly squid and salmon roe seiro soba, a dressing is made from soba dipping sauce combined with soba…

Seared kuruma prawn, herring-roe kelp, bamboo shoot steeped in dashi

This is a seasonal-specialties course. For the seared kuruma prawn with herring-roe kelp and bamboo shoot steeped in dashi, the idea behind the…

Tilefish, lotus root cake with sea urchin, and seared-and-steeped soy milk

This is the simmered course. For the soy milk yaki-hitashi, I use not ordinary soy milk but a cream-like soy milk with its fat separated out — mild…

Clam and Lotus-Root Mochi, Clear Salt Broth

This is the clear-soup course. It is our regular clam and lotus-root mochi soup. Lotus root can take on many different textures depending on how it…

Ezo Abalone Grilled with Crab Roe

This is a supplementary course. For Ezo abalone grilled with crab roe, I steam the Ezo abalone in a convection oven, then quickly sear it in a frying…

• ¥1,350

• Cook time 1 hr

Fat greenling grilled with an egg glaze, conger eel rolled into a spiral

This is the grilled course. Alongside the ainame ro-yaki and conger eel naruto-maki, though not on the menu, I also skewer crab shinjo and hosta…