矢越大佑
The kinmedai (splendid alfonsino) rice, cooked in a clay pot to close out the meal, gets color and sweetness from two kinds of corn, finishing into a…
Serves 1 · ¥800
Cook time 40 min
Combining purple sea urchin with a rich egg-yolk soy sauce draws out a mellow depth of flavor.
Serves 4 · ¥1,400
Cook time 30 min
Green asparagus steeped in kombu dashi and white asparagus steeped in bonito dashi bring two different flavors, and the contrast in their textures is…
Serves 4 · ¥1,200
Cook time 40 min
The ayu is first filleted and de-boned, then its innards — soaked in sake and wind-dried — are carefully returned to the fish. It's a labor-intensive…
Serves 4 · ¥1,200
Cook time 20 min
Hamo (pike conger) is at its best this time of year. This time, I wrapped it around winter melon, secured the shape with a toothpick, and let it…
Serves 4 · ¥800
Cook time 30 min
By deliberately setting the dashi gelée soft and loose rather than firm, the beltfish (tachiuo) and kuruma prawns take on the seasoning fully while…
Serves 4 · ¥1,200
Cook time 20 min
