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Japanese-Style Gratin

Japanese-Style Gratin uses scallop, but it can also be made deliciously with pen shell, cockle, or Ezo ishikage cockle. Rather than simply searing…

• ¥700

• Cook time 1 hr

Shellfish Frill Tempura Ochazuke

For the shellfish frills used in the Shellfish Frill Tempura Ochazuke — white mirugai, ark shell, and pen shell — we rub them well with salt to…

• ¥1,500

• Cook time 40 min

Cucumber and Daikon Surinagashi, Nagaimo Surinagashi, Grated Tenkabu Turnip

For the Cucumber and Daikon Surinagashi, we paired the delicately flavored cucumber and daikon with the strongly flavored mirugai clam. We top it…

• ¥1,200

• Cook time 1 hr

Shellfish Chiri and Plum Rice Porridge

For the Shellfish Chiri and Plum Rice Porridge, simply adding the boiling liquid from asari or shijimi clams lacks originality, so we used surf clam…

• ¥1,200

• Cook time 40 min

Loach Kabayaki, Loach Kanroni, and Loach Hakusen-age

This is a tasting comparison of loach preparations. For the loach kabayaki, butterfly the loach open from the belly without removing the backbone…

Smoked Carp

This is smoked carp. I shortened the steam-roasting time to keep the carp's flesh juicy. Fillet the carp into three pieces without rupturing the gall…

Catfish Hot Pot

This is a catfish hot pot. Scrub the catfish's skin with salt, fillet it into three pieces, and sear the skin side. Cut it on the bias into pieces…

Handmade konjac jelly sashimi

For handmade konnyaku sashimi, wash the konnyaku potato well and peel it cleanly. Bring 1 liter of the 2 liters of water to a boil and dissolve…

Scattered sushi with eel

This is eel chirashi. Butterfly the eel open from the back and prepare it as kabayaki, glazed and grilled. Mix freshly cooked white rice with sushi…