SEARCH

Smoked greater amberjack with fermented tomato sauce

Tuna, blue cheese, bonito, seared silver skin, halfbeak, fish-bone crackers, ark shell, shellfish frill, beltfish, seared skin

For the kassen (sliced raw-seafood course), we sometimes serve unusual combinations like this at the request of guests from overseas. Rather than…

Furofuki daikon

This is furofuki daikon. Here we simmer it until tender and let it fully absorb the seasoning. It's something we always serve at our restaurant. The…

Mamekozou Peas Steamed Kishu-Style

Fresh water shield jelly, white asparagus with saikyo vinegar made from sweet white miso

As this is the June menu, the appetizer's fresh junsai jelly is plated to evoke passing through a ring of woven reeds used in the mid-year…

Red-and-white turnip, steamed; salt-cured yellowtail; bottarga

This is the steamed dish. For the Salt-Cured Yellowtail, use fresh yellowtail, rinse the blood off thoroughly, and salt the whole fish evenly with a…

Kinki rockfish grilled in a citrus-soy marinade, whiting grilled with fermented fish-innards paste, and lotus root, chestnut, and ginkgo nut in duck miso

For the grilled course's kisu whiting grilled with sakato, I add egg yolk to the sakato, sandwich it between pieces of whiting, give it a wave-like…

Simmered assortment of pine, bamboo, and plum

This is the simmered assortment. Kyoto taro, unlike ordinary taro, holds its shape without falling apart, so steaming it once allows the flavor to be…

Loach and burdock rolls, grape eggplant, summer turnip, Inca no Mezame potato, bracken fern

For the simmered assortment, the loach and burdock rolls: dissolving white miso into the broth makes the loach more tender. For the grape eggplant…

Five-color vegetables, simmered

This time, we learned about the simmered course from Master Instructor Tomizawa (Yoshimura). We feature a colored simmered dish.

Greater amberjack (akabana) with aromatic black vinegar dressing

Molded tomato, black sesame tofu

The clear-soup style bowl uses a first-extraction dashi of bonito and kombu. For the molded tomato, peeling the skin afterwards means the knife cuts…

Simmered course: roe-bearing ayu wrapped jakago-style, mountain yam wrapped in kombu, shrimp and komatsuna shinoda roll, chrysanthemum manju, layered shiitake

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Tilefish turnip dumpling, oyster and napa cabbage roll, and hollowed-and-stuffed simmered eel

For the oyster and napa cabbage roll from the assortment of separately simmered dishes, I blanch napa cabbage, wrap it around oyster simmered in a…

Mamekozou pea puree soup

Salt-Grilled Winter Yellowtail, Winter Yellowtail Grilled with Monkfish Liver

For the grilled course, we prepare winter yellowtail salt-grilled in the traditional version and grilled with monkfish liver in the modern version…

Quick-simmered fat greenling and udo, loach rolled in burdock, dried daikon simmered to absorb the broth, eggplant simmered Koshu-style

This is a simmered assortment. For the ainame (fat greenling) and udo quick-simmer, fillet the ainame into three pieces, lightly salt it, then remove…

Scallop shinjo deep-fried with yuzu, shrimp deep-fried with pine nuts, and monkfish liver wrapped in a pressed dried sardine sheet and deep-fried

Seared vegetables with Mamekozou pea sauce

Shamo-Rock chicken sukiyaki

For the additional hearty course, shamo-rock chicken torisuki, we use Otome no Namida (a very sweet cherry tomato variety). It was used with a…

Herring and eggplant

Kuroge Wagyu Fruit Rolls, Suki-ni Style

Finally, the progression dish. For the Kuroge Wagyu fruit rolls in sukiyaki style, wrap melon, mango, and papaya in slices of wagyu beef, and simmer…

Seared Largehead Beltfish

For the seared tachiuo, I used Ajinomoto's "Koku no Chikara: Sakana no Koku" (a fish-umami seasoning) to make an umami-dashi gelée, which is poured…

Greater amberjack (akabana) tataki with papaya