Kaiseki cuisine
This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…
Serves 1 · ¥490
Cook time 1 hr
This is the grilled course, from the new-style eel cuisine theme. For "Eel with Spicy Tomato Sauce," I took a hint from the Italian salsa pomodoro…
Serves 1 · ¥520
Cook time 40 min
These are three sake-pairing dishes for new-style eel cuisine. For "Eel Hakata-Style," I personally love the combination of narazuke (sake-lees…
Serves 1 · ¥1,800
Cook time 40 min
Nearly 80% of the guests at my workplace come from overseas. Guests rarely ask us for eel, but I came up with four eel dishes that feel distinctly…
Serves 1 · ¥450
Cook time 15 min
Under the theme of new-style eel cuisine, I came up with four eel dishes that feel distinctly Japanese while also being new. We're also often asked…
Serves 1 · ¥800
Cook time 1 hr
The inn where I work is a hot-spring ryokan founded in Meiji 23 (1890), and nearly 80% of our guests come from overseas. Guests rarely ask us for…
Serves 1 · ¥750
Cook time 3 hr
From the proposal of dishes using the seafood that represents Hokkaido in early summer, this is the grilled course (yakizakana). For the hairy crab…
Serves 1 · ¥1,200
Cook time 30 min
This time, in keeping with our restaurant's theme of using many ingredients from Tōhoku and Hokkaido, I'd like to propose dishes using the seafood…
Serves 1 · ¥450
Cook time 1 hr
Grand Exiv Nasu-Shirakawa, where I currently work, is the only facility in the Tōhoku region within our group, and we build our menus around locally…
Serves 4 · ¥430
Cook time 30 min
From the collection of cold-cuisine techniques for beating the summer heat, under the theme "the cool taste of midsummer," I wanted diners to savor…
Serves 4 · ¥1,500
Cook time 1 days
This is the shiizakana, an additional hearty course, from the collection of cold-cuisine techniques for beating the summer heat. For the chilled beef…
Serves 4 · ¥900
Cook time 1 hr
Green asparagus steeped in kombu dashi and white asparagus steeped in bonito dashi bring two different flavors, and the contrast in their textures is…
Serves 4 · ¥1,200
Cook time 40 min
The ayu is first filleted and de-boned, then its innards — soaked in sake and wind-dried — are carefully returned to the fish. It's a labor-intensive…
Serves 4 · ¥1,200
Cook time 20 min
This is the meal course (shokuji), from the collection of cold-cuisine techniques for beating the summer heat. I took the hand-cut soba we normally…
Serves 1 · ¥2,290
Cook time 1 days
This is a vinegared dish (sunomono), continuing from the collection of cold-cuisine techniques for beating the summer heat. For the kombu-cured sweet…
Serves 1 · ¥1,418
Cook time 2 hr
While focusing above all on practicality, I designed this around the theme of "unconventional cold cuisine." This is the chilled chawanmushi (savory…
Serves 1 · ¥1,067
Cook time 1 hr
Tsukiji Tamura
This is the chilled bowl course. As preparation, the hamo has its belly bones removed and then undergoes honekiri, the bone-cutting technique — it is…
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the theme of the technique of cold cuisine, this is a vinegared dish. For the eel and cucumber Hakata-style press, I took 'uzaku'—normally a…
Serves 1 · ¥419
Cook time 40 min
Hamo (pike conger) is at its best this time of year. This time, I wrapped it around winter melon, secured the shape with a toothpick, and let it…
Serves 4 · ¥800
Cook time 30 min
By deliberately setting the dashi gelée soft and loose rather than firm, the beltfish (tachiuo) and kuruma prawns take on the seasoning fully while…
Serves 4 · ¥1,200
Cook time 20 min
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the theme of cold cuisine, this is a chilled bowl dish. For the winter melon manju, I put soft-shelled turtle (suppon) inside a winter melon, in…
Serves 1 · ¥87
Cook time 2 hr
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the themes of a heat-relief dish for summer and cold cuisine, this is an appetizer. For the abalone somen, since abalone prices have been rising…
Serves 1 · ¥358
Cook time 1 hr
KKR Hotel Tokyo Japanese Restaurant Takehashi
In keeping with the theme of cold cuisine, I took a dish I myself would want to eat in summer, gave it a slight twist as a 'heat-relief dish,' and…
Serves 1 · ¥328
Cook time 30 min
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