SEARCH

Pacific saury grilled with its liver, Ishikawa baby taro

I love eating, and I thought I'd be happy if I could make delicious food myself, so I entered the culinary path. I've been at this restaurant for a…

Tomato in aromatic marinade

This is the tomato in aromatic marinade we make at Yonemura, where I work. We char bell peppers well over charcoal until the skin turns completely…

• Serves 1 · ¥250

• Cook time 1 hr

Yōrō-Dōfu

A dish perfectly suited for welcoming guests during the hot season.

Milt gratin in a yellow yuzu shell, finished with Saikyo miso

Cleaning pufferfish milt is done carefully, to remove any fishy smell. How it's handled changes the mouthfeel, so it's a step that requires real…

Pine-nut sesame tofu

Adding pine nuts releases oil from them, which keeps the tofu from turning hard. This appetizer course is pine-nut sesame tofu. Sesame tofu turns…

• Serves 1 · ¥900

• Cook time 1 hr

Fugu shirako soup bowl

This is a winter dish that combines the delicious, rich flavor of pufferfish milt with snow crab, w…

• Serves 1 · ¥1,280

• Cook time 20 min

Ise spiny lobster grilled with golden egg yolk, seared Sendai beef, bottarga, yuzu-grilled winter yellowtail, kombu-cured herring roe, seven-treasure namasu, lantern-shaped herring, miso-marinated winter cod milt, grilled sea urchin, teriyaki monkfish liver

This is the celebratory platter from Miyagi's New Year cuisine. For 'Golden-Grilled Ise Spiny Lobster,' I paid close attention to the heat so the…

• Serves 1 · ¥1,700

• Cook time 1 hr

Isaki and Tomato Aspic

This is an appetizer course. For the isaki and tomato aspic, when making the tomato tofu, the tomato is seeded and blended, then — without squeezing…

• ¥480

• Cook time 40 min

Malabar spinach and chrysanthemum, blanched in dashi (white eggplant, scallop cream sauce, okra blanched in dashi)

Malabar spinach is a summer vegetable that's highly nutritious and has a bit of natural stickiness. As autumn approaches, the stems grow tough, so…

Pike conger and shrimp Yoshino-ni, furofuki winter melon

The hamo (pike conger) and shrimp yoshino-ni is a dish where each ingredient's flavor layers with the eggplant and corn, so every individual taste…

• ¥695

• Cook time 1 hr

Domyoji-Wrapped Scallop, Sarashina-Style

For Domyoji-Wrapped Scallop, Sarashina-Style, I use two kinds of dashi: the soaking liquid from dried scallops and chicken dashi. I add roasted…

• Serves 1 · ¥553

• Cook time 30 min

Smoked Soy-Glazed Grilled Yellowtail

This dish uses yellowtail as an end-of-season ingredient in March. Yellowtail is most often served as sashimi or in yellowtail simmered with daikon…

Blackthroat seaperch salt-and-sake grilled, shrimp-shaped taro dengaku, persimmon and walnut tofu-dressed salad, pine-cone-cut ginkgo nuts, chrysanthemum grated daikon

Among four dishes I'd like guests to enjoy in the cold season, I've prepared this nodoguro dish. Not only in this dish but in all of them, while…

• Serves 1 · ¥890

• Cook time 1 hr

Kamo eggplant pureed soup

This dish uses no seasonings whatsoever. I thought that if a cook can draw out an ingredient's own character — its five tastes and aroma — to the…

• Serves 1 · ¥482

• Cook time 40 min

Cream cheese kuzu tofu, Miura-style chilled scrambled egg, summer vegetable namasu pickled in salt-koji and honey

This is a seasonal-vegetable course. Since there is little seafood available to use in summer, I built the menu around vegetables. Cream cheese kuzu…

• ¥120

• Cook time 1 days

Autumn sakura shrimp pureed soup

From the theme "A Restaurant's Work, Ever-Changing," this is a clear-soup course. The Autumn Sakura-Shrimp Puree Soup uses the juvenile sakura shrimp…

• Serves 1 · ¥200

• Cook time 30 min

New Cabbage Hakata-style

For the vinegared dish, I expressed ‘beauty.’ I thought of this because the color and pattern of kuruma prawn, the star ingredient, come out…

• Serves 1 · ¥430

• Cook time 45 min

Sawara with Shuto Sauce, Monkfish with Its Own Liver, Shellfish Terrine, Seared Autumn Mackerel Sushi, Beef and Asparagus Rolls, Duck Yuba Rolls, Thick Rolled Omelette, Okra Tofu, Matsutake and Chrysanthemum Vinegar Marinade, Persimmon Shira-ae, Purple Sweet Potato Chakin

This is the seasonal course, the sashimi course. For the sawara with shuto (fermented, salted fish innards) sauce, the shuto is simmered down in sake…

Eel and Agedashi Tofu

It's important to time the eel's grilling to finish together with the tofu's frying, so guests can enjoy the exquisite tenderness of both the tofu…

• Serves 4 · ¥2,000

• Cook time 25 min

Crab fish-paste dumpling (baby mustard greens, yuzu)

When making the crab fish-paste dumpling, I run scallop through a food processor and combine it with crab meat, so that the crab's natural flavor…

• Serves 1 · ¥3,800

• Cook time 1 hr

Baked Pear Clafoutis

Hearing "pear" tends to bring to mind something like a compote, so this time I created a clafoutis instead. The key point is adding the batter little…

• Serves 1 · ¥87

• Cook time 40 min

Filet Truffle Sukiyaki

This is Obune's signature truffle sukiyaki. This time I wanted the finish to be light and refreshing, so I used filet. I've prepared a special…

Shironasu and Fig Dengaku

White eggplant, despite its appearance, has a surprisingly firm skin, yet inside it's meltingly soft, and it's characterized by a stronger flavor…

Ezo Deer Cutlet

Ezo deer cutlet is a dish that lets you serve venison — meat that's difficult to cook properly — deliciously and without failure. I cleanly remove…

• ¥515

• Cook time 15 min