SEARCH

Two-topping grilled yellowtail

From our use of the winter ingredient yellowtail, this is a grilled dish, two-topping grilled yellowtail. The tail and back portions of the…

• Serves 1 · ¥900

• Cook time 40 min

Spring sea bream rolled with wild mountain vegetables, bracken, bamboo shoot, butterbur, hook-tip bracken, turnip greens, lily bulb, sansho leaf

After wrapping the sea bream with wild vegetables, it is wrapped in peeled daikon radish and steame…

Yellowtail and Turnip Hot Pot

This is a use of the winter ingredient yellowtail. This is a hot pot dish. The yellowtail and turnip hot pot is a dish we always include in our…

• Serves 1 · ¥1,800

• Cook time 40 min

Fava bean pureed soup, fat greenling, steamed sea urchin, new-season water shield, cherry tomato, yuzu

Fava beans are also called satsuki-mame, or "May beans," an ingredient at its best around May. This time I used them for their fresh green color, but…

Pike conger pureed potage, pike conger wrapped around matsutake mushroom, golden deep-fried

This is the clear-soup course. For the pike conger wrapped around matsutake, golden deep-fried, I score the conger's fine bones, cut it into pieces…

• ¥600

• Cook time 30 min

Spring sea bream in clear seafood broth — seared tofu, shiitake, garland chrysanthemum greens, julienned scallion, sansho leaf

This time, we learned about the clear-soup course from Instructor Wada (Nihon Ryōri Aogaki). We feature the clear seafood broth.

Steamed Abalone, Crab and Cheese Terrine Wrapped in Prosciutto

Two starter dishes. The steamed abalone is salt-steamed with salt and sake. The taro stem is color-set, cut into thin lengths, and bundled. The…

• ¥700

• Cook time 1 hr

Yellowtail Sake-Lees Soup, Yellowtail Turnip Sushi

This is a use of the winter ingredient yellowtail. When it comes to winter ingredients, there is also fugu and cod, but we chose yellowtail, which is…

• Serves 1 · ¥450

• Cook time 1 hr

Fat greenling dusted with kuzu starch — new-crop water shield, small bok choy, shiitake, yuzu

This time, we learned about the "clear-soup course" from Instructor Wada (Nihon Ryōri Aogaki). We feature the "ainame clear-soup course."

Salt-simmered yellowtail

From our use of the winter ingredient yellowtail, this is a simmered dish. I think it's common to enjoy yellowtail for the umami of its fat, but the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Spiny lobster simmered in the shell, saikyo-miso style

This is the simmered course. For the Ise lobster gusoku-ni, Saikyo-style, I split the lobster lengthwise into three pieces, coat them in potato…

• ¥1,200

• Cook time 30 min

Eel deep-fried wrapped in yuba

This is the fried course. For the eel tōji-age, I butterfly the eel, grill it plain without sauce, steam it, then finish it glazed with sweet soy…

• ¥600

• Cook time 20 min

Tilefish and matsutake sandwiched with monkfish liver, grilled; Ise lobster grilled with sea urchin; conger eel rolled around burdock, simmered Arima-style

For the tilefish and matsutake sandwiched with monkfish liver, grilled: the tilefish is filleted into three pieces and salted, then given a butterfly…

Pufferfish Shuto-Egg Dressing, Grilled Barracuda Steeped in Chrysanthemum Petals

First, two appetizer dishes. For the pufferfish shuto-egg dressing, the pufferfish is filleted into three pieces and, without removing the skin…

Mackerel and Daikon Soup, Osaka Semba-Style

Next, the soup course is Semba-jitate. It's said to be a dish born in the Semba district of Osaka, its origins going back to ordinary townspeople…

Roe-bearing sweetfish rolled in thin sheet kombu; fern shoots wrapped in fried tofu skin

For the roe-bearing ayu rolled in shiraita kombu: the scales of the raw roe-bearing ayu are left on without scraping, and it is lightly skewered with…

Maki-grade kuruma prawn deep-fried with chrysanthemum-petal coating, king crab deep-fried in a straw-cape coating, whiting and shimeji mushroom rolls, and more

Last is the fried course. For the maki-grade kuruma prawn kikka-age: the prawn is flattened out, and fresh chrysanthemum petals that have been picked…

Abalone Steamed with Glutinous Rice, Bountiful-Harvest Style

The steamed dish is abalone hōnen-mushi. If reconstituted glutinous rice is simply placed on top as is and steamed, it falls apart, so mixing in…