SEARCH

Deep-Fried Eel with Corn and Vegetables

At the restaurant where I work, we're used to handling freshwater fish, so I felt this eel theme was approachable, but I also took on a dish I'd…

• Serves 1 · ¥5,000

• Cook time 1 hr

Bamboo shoot, kombu-cured

This is one of our creative dishes using bamboo shoots, designed as something we can serve in place of sashimi for guests who are not fond of raw…

• Serves 1 · ¥580

• Cook time 1 days

Sea bream steamed with chopped tofu and vegetables, sea bream roe and twisted-cloth turnip, shark fin, and tsukushitake mushroom

This is the warm-dish course. Tsukushitake is also known as coprinus (the shaggy ink cap mushroom). Once it matures, it dissolves into liquid…

Octopus and yuba dressed salad

This is Yugawara, expressed through cuisine. This is the vinegared course. The octopus and yuba aemono combines octopus from Hokkaido, where our head…

• Serves 1 · ¥230

• Cook time 20 min

Autumn Salmon Kombu-Cured, Salmon-Head Cartilage Namasu

This is the vinegared course. For the autumn salmon kombu-cured hizu-namasu, I salt the salmon head heavily, slice it, rinse it in sake diluted with…

• ¥170

• Cook time 30 min

Simmered softshell turtle, freeze-dried tofu

Simmer the suppon down until the dashi thickens, but you'll need to try it many times to get the timing just right.

Eel and Beef

From the theme of new-style eel cuisine, this is the grilled course. For the eel and beef, I paired eel and beef — which go well together — with…

• Serves 1 · ¥1,050

• Cook time 20 min

Snow-dusted black beans, koban-shaped bottarga, herring roe on kelp, shrimp folding-fan, layered kelp

This is the spiced New Year's sake together with five small dishes. For the spiced sake, we chose a cup called the "jeweled cup," in which a bead is…

Steamed Abalone, Cucumber and Wakame Roll

This is a vinegared savory course. The steamed abalone is simmered for two hours in a pot with daikon and sake until tender. The seared beltfish —…

Kombu-rolled Spanish mackerel, herring with mountain asparagus and bamboo shoot simmered Matsumae-style, kombu-basket wild vegetable simmer

The story of kombu. What matters with kombu is how many years it can be kept stored in the warehouse. Once bought, it is left in storage for a…

Chikuwa-style konjac, spring mountain wheel-shaped wheat gluten, grilled burdock tsukune

The story of soy sauce. Soy sauce, said to have originated in Yuasa, Wakayama, passed through Hekinan in Aichi before reaching Choshi in Chiba. Soy…

Chewy Mochi-Style Tofu in Green Bamboo

This is the chilled course. The chewy mochi-style tofu in green bamboo is today's top recommendation, and I would very much like you to try it. I use…

Deep-fried Suizenji nori naruto-roll

An accompanying course. For the Suizenji nori naruto-roll, the nori is thinly sliced as usual and its color drawn out in a copper pot. Sea bream is…

Steamed abalone, yuzu woven roll, bottarga-style sea bream roe, pine nut shinjo, kombu-cured kuruma prawn

This is the kumizakana course — an assortment of small dishes — called 'Shiwasu,' the old term for December. In this busy season — busy enough that…

Tilefish and chrysanthemum tofu

As a companion dish, I lightly salt the tilefish head and backbone trimmings, simmer them in a clear salt broth, then flake the meat and keep it…

Japanese-style bagna càuda

Using a fermented paste made from salted sea bream innards in the sauce creates a Japanese flavor profile.

Miso-marinated tilefish

For the grilled course's miso-marinated tilefish kenchin-maki, three kinds of tofu-and-vegetable filling were each wrapped in tilefish. The first:…

Crab and Young-Greens Mold

The crab and young-greens mold is a broccoli tofu. To keep it from becoming watery, boil the broccoli, then drain it hot right after boiling, without…

Conger Eel and Mountain Udo Roll

For the conger eel and mountain udo roll: conger eel is usually rolled Yanaka-style with the skin facing out, but here I placed the skin on the…

Jibu-ni, a Specialty of Kaga

For the warm dish course: simmer the vegetables, fu (wheat gluten), and shrimp in white happō dashi beforehand. Coat the duck meat with potato starch…

Conger Eel Kinuta-Maki

For the conger eel roll: wrap the tender-simmered conger eel in a thin sheet of egg tofu, rolling it tightly in a bamboo mat lined with cotton cloth…

Soup-bowl course

The wanmori course is cornetfish in a clear seawater-style broth. We liken the shape of the cornetfish to a hamaya, the ceremonial arrow used to ward…

Spring vegetable aspic

The colorful vegetables in the spring yose-jelly are bell pepper, asparagus, and savoy cabbage harvested around Lake Kawaguchi in March and April. As…

'Kinki' Lightly Simmered — from Abashiri, Hokkaido

This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…

• Serves 1 · ¥1,300

• Cook time 30 min