SEARCH

Fruit Tomatoes in Hakui Sauce

Fruit tomatoes in white sauce is a dish where you can simply enjoy the flavor of fruit tomatoes while also tasting a sauce with a little something…

• ¥165

• Cook time 15 min

Tilefish, kombu-cured and pinecone-grilled, sudachi, clear seafood broth

This is a dish I devised so that guests could enjoy the full deliciousness of tilefish, which comes into season in the cold months. I prepare…

• Serves 1 · ¥750

• Cook time 40 min

Miso-Marinated Crab Roe, Nagori Grilled Eggplant

The appetizer, since it's October, is nagori, last-of-the-season, grilled eggplant: I grill only the cap end of the eggplant over charcoal and top it…

• Serves 4 · ¥500

• Cook time 2 hr

Cauliflower Mousse, "When Spring Begins to Scent the Air"

This appetizer (sakizuke) spotlights cauliflower, an ingredient at the end of its winter season. The cauliflower mousse is meant to convey a sense of…

• Serves 10 · ¥320

• Cook time 1 hr

The Original Truffle Rice

A songwriter and regular customer, Yasushi Akimoto, gave me an idea after he told me, "It's not eno…

Zuwai crab and seared matsutake layered, raw salmon roe skein, grated yuzu

Tags & categories related to this post : October, November, striking, elegant, snow crab, matsutake, salmon roe skein (sujiko), yuzu, kaiseki…

Oil-grilled sea bass

The conventional oil-grilling method is delicious too, but I wanted to make a grilled dish that brings in the deliciousness of oil from a different…

• Serves 2 · ¥400

• Cook time 15 min

Ayu Grilled with Yuzu-Kosho Soy Sauce

Sweetfish is a hallmark of summer. Since food connoisseurs often have the chance to eat it whenever they dine out, I deliberately steer away from…

Sweetfish simmered with sansho, trout-salmon asparagus roll, sweet potato simmered in lemon, paprika twisted roll, egg tofu wrapped in a twisted cloth shape and stuffed with sea urchin, abalone steamed with sake

This is an assorted platter. For the overall presentation, I created a bonkei (tray landscape) themed 'An Angler on the Rocks.' I placed driftwood on…

• ¥2,500

• Cook time 4 hr

Fruit Tomato and Blue Cheese Chawanmushi

Since we want the micro tomatoes to have a popping texture, we place them on raw and uncooked. We pour over the sweet, nectar-like juice that comes…

Sake-lees-scented corn pureed soup, abalone

There are two key points to using sake lees. The first is to add a mellow flavor. We add sake lees …

• Serves 1 · ¥1,200

• Cook time 1 hr

Wild Boar and Autumn Vegetable Kasane-yaki, Layered Grill

For Wild Boar and Autumn Vegetable Kasane-yaki, I use wild boar belly that has not yet built up much fat. I simmer it until tender, then compensate…

• Serves 1 · ¥452

• Cook time 5 hr

Kagoshima kuroge wagyu roast beef manju sandwich

This is a Kagoshima Kuroge Wagyu (Japanese Black cattle) roast beef manju sandwich. I made the roast beef from the shintama cut — a lean cut from the…

• Serves 1 · ¥1,500

• Cook time 4 hr

Isaki Marinated in Ishiru

For isaki (threeline grunt) in ishiru marinade, I take the flesh left over from making tataki, skin still on, and marinate it in ishiru — a…

• ¥399

• Cook time 1 hr

Miso-grilled beltfish with avocado, fava bean and kuruma prawn sandwiched and deep-fried, and young corn grilled with fermented fish-innards paste

For the miso-grilled beltfish with avocado, beltfish is in season in summer and quite fatty, yet has a fluffy texture and a relatively light flavor…

• ¥500

• Cook time 40 min

Kuruma Prawn and Fig Mizore-Ae

This is a dish where the balance between grated daikon and the other ingredients is extremely important. If there's too much grated daikon, the dish…

• Serves 2 · ¥1,200

• Cook time 20 min

Awaji Island Goshiki-Torikai Spanish mackerel, smoked using low-temperature sous-vide

For the smoked sawara from Goshiki-Torikai on Awaji Island, I sous-vide the sawara (Spanish mackerel) with smoking salt at low temperature to keep…

• Serves 4 · ¥513

• Cook time 1 hr

Salt-cured pork thin-skin roll, Moriguchi daikon rolled in paper-thin kombu, sea cucumber styled as old wood, blowfish grilled with ichimi chili, crab, jellyfish head, kuzu tofu

This is a six-item small-bowl course. The salt-cured pork thin-skin roll: the method for making the salt-cured pork was based on Okinawa's sūchikā…

Kuroge Wagyu Beef Wrapped in Fig

For the Kuroge Wagyu beef wrapped in fig, I designed it with male and female customers in their twenties and thirties in mind. Japanese cuisine…

• ¥800

• Cook time 30 min

"Shifting vegetables" parfait — burdock cracker, snap pea, green peas, fava bean, butterbur sprout, fiddlehead fern, micro tomato, kabocha squash, potato

This dish had its start about five years ago, when I served a meal at a nursing home. Seeing how happily the residents ate it, I thought about how I…

Steamed and simmered shark fin (Kesennuma's traditional food culture: 'Shark')

This is the simmered dish. Taking as its theme 'shark,' the food culture of Kesennuma City — Japan's top producer of shark fin — I've proposed this…

• Serves 1 · ¥987

• Cook time 2 days

Grilled Tomato and Winter Melon Simmered in Consommé

The first course is an appetizer (sakizuke) using vegetables that grow tastier from summer into autumn: grilled tomato and winter melon simmered in…

• Serves 1 · ¥1,200

• Cook time 1 hr

Matsuba Crab, Raw Sea Urchin, Wakame, with Tosa-Vinegar Jelly

The elegant sweetness distinctive to snow crab, the rich creaminess of raw sea urchin, and the refreshing sea aroma of wakame are brought together…

• Serves 1 · ¥1,000

• Cook time 40 min

Chilled Tomato Sōmen

This is a dish built on the unusual combination of "plant-based umami and animal-based oil," using oil as something added to the seasoning at the…

• Serves 1 · ¥138

• Cook time 8 min