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  • 南川広行

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  • Read the article: Suppon and Napa Cabbage Takiawase

    Kojimachi "Kioicho Minamikawa"

    Suppon and Napa Cabbage Takiawase

    You can savor a rich, deeply flavored softshell turtle dashi, drawn out by slow-simmering it in sake, along with the sweetness and silky, melting…

    • Kaiseki cuisine
    • Fall
    • texture

    • Serves 20 · ¥500

    • Cook time 2 hr

  • Read the article: Wind-Dried Sasagarei

    Kojimachi "Kioicho Minamikawa"

    Wind-Dried Sasagarei

    By soaking sasagarei, which comes into season in winter, in salted water and then wind-drying it for about half a day, this becomes a dish where just…

    • Grilled dish
    • Winter
    • juicy

    • Serves 1 · ¥700

    • Cook time 1 hr