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Oden-Style Seafood Steamed with Irizake, Hokkaido Overwintered Vegetables Simmered in White Wine

This is a simmered dish of Hokkaido overwintered snow-covered daikon, carrot, and scallion. Both the seafood steamed with irizake, a…

• Serves 1 · ¥200

• Cook time 3 hr

Whelk and surf clam simmered assortment

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of blended miso…

• Serves 1 · ¥500

• Cook time 3 hr

Steamed Kisu and Corn Shinjo

For the steamed whiting and corn shinjo, a fish-paste dumpling: pairing shrimp shinjo, which has strong umami, with the delicate whiting makes for a…

• ¥1,300

• Cook time 45 min

Pike conger simmered with egg yolk

This is the prep work for hamo. At my restaurant we process hamo by boiling it whole, so when I source hamo, I ask the supplier not to remove the…

• Serves 1 · ¥300

• Cook time 5 min

Shrimp-shaped taro manju

Using ebi-imo as an end-of-season winter ingredient, along with both winter and spring ingredients, we aimed for a dish that would warm guests during…

• Serves 1 · ¥600

• Cook time 1 hr

Bamboo shoots simmered in clam brine, clam fried in egg-yolk batter, kuruma prawn Shiba-style simmered

As for the bamboo shoots simmered in clam brine, they are normally simmered with bonito dashi and wakame to make wakatake-ni (bamboo shoots and…

• ¥1,300

• Cook time 1 hr

Tree-Ring Roll of Beltfish and Autumn Daikon

Since beltfish is a delicately flavored fish, for the beltfish and autumn daikon tree-ring roll I seasoned it with white miso, which is often used…

• ¥320

• Cook time 25 min

Eel Steamed Shinshu-Style, Gourd-Cut Carrot, Maple-Cut Winter Melon, Leaf-Cut Kabocha, Soba-Fu

For the eel steamed Shinshu-style, we top it with soba-gaki — a buckwheat dumpling — to bring out a character distinctive to a soba restaurant…

• ¥1,500

• Cook time 50 min

Barracuda steamed with chopped tofu and vegetables

This is a devised way of serving seafood. Since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using…

• Serves 1 · ¥550

• Cook time 30 min

Matsumae kelp-wrapped steamed dish

A steamed dish built around regional ingredients. For Matsumae-mushi, I had in mind a Tanzawa-mountains version of the Thirty-Six Views of Mount…

• Serves 1 · ¥1,500

• Cook time 1 hr

Winter melon steamed dumpling

This is a chilled dish. For the winter melon manjū, the winter melon is peeled, salted, then blanched and refreshed in hot water. After that, it is…

Simmered dried skate (Yamagata Prefecture)

This is a takiawase, a combination-simmered dish. "Karakai-ni" is also a Yamagata local dish, eaten at New Year's and on celebratory occasions…

• Serves 2 · ¥850

• Cook time 3 hr

Suppon and Napa Cabbage Takiawase

You can savor a rich, deeply flavored softshell turtle dashi, drawn out by slow-simmering it in sake, along with the sweetness and silky, melting…

• Serves 20 · ¥500

• Cook time 2 hr

Ezo abalone simmered with sansho pepper, Yamashina eggplant and toji-style yuba, both slow-simmered to soak in flavor

This is the entrusted-bowl course. As for the Ezo abalone simmered with sansho pepper, ordinarily green sansho peppercorns are used, but at my…

Hiryozu and herring simmered in a rich sweet sauce

This is the simmered course. When deep-frying tofu fritters, putting three or four pieces into the pot at once causes them to stick together and…

• Serves 1 · ¥280

• Cook time 12 hr

Western-style steamed grated turnip with tilefish, sea urchin, cream cheese, ginkgo nuts, olives, shimeji mushroom, and plum-shaped wheat gluten cake

We use olive oil in place of wasabi. Adding a generous amount, salad-style, enhances the flavor. Thinking about what would appeal to female guests…

Softshell turtle egg tofu (Japanese Cuisine and Yakuzen)

This is an application of yakuzen within Japanese cuisine. This is a steamed dish. The Softshell Turtle Egg Tofu is a steamed dish meant to support…

• Serves 1 · ¥370

• Cook time 1 hr

Eggplant and eel, simmered with grated daikon

This is a simmered dish. For the eggplant and eel simmered with grated daikon: both eggplant and eel are ingredients guests are glad to see served in…

• ¥500

• Cook time 3 hr

Winter melon simmered to absorb the broth

This is a summer simmered dish. For the winter melon simmered to absorb the broth, since winter melon has a relatively delicate flavor, I simmer it…

• Serves 1 · ¥280

• Cook time 1 hr

Dual-purpose ingredient dish: steamed in a decorative box

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥835

• Cook time 20 min

Cabbage mochi, miso kanpura, and deep-fried simmered maple salmon with angelica shoots

This is a modern arrangement of a Fukushima local dish. The original local dish consists of "cabbage mochi, miso kanpura, and maple salmon." We…

• Serves 2 · ¥200

• Cook time 50 min

Salmon skin-and-roe dumplings, soup course

A modern take on regional cuisine Original regional dish: sake kogawa-ni (simmered salmon skin) Wanting to preserve the 'deliciousness' handed down…

• Serves 4 · ¥800

• Cook time 1 hr

Simmered Kuetama, Wakasa-Yaki Style

This is the simmered course, conceived around the concept of "protecting the ocean environment." Kuetama is a farmed fish — a cross between kue, the…

• Serves 1 · ¥700

• Cook time 50 min

Niigata Noppe

A modern take on regional cuisine Original regional dish: Niigata noppe Wanting to preserve the 'deliciousness' handed down since long ago for a…

• Serves 4 · ¥1,000

• Cook time 2 hr