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Fragrant Fried Bonito with Hoshiko

This is a fried course. Fragrant Fried Bonito with Hoshiko is, in a sense, a dish that puts waste to good use, making full use of in-season bonito…

• Serves 1 · ¥1,000

• Cook time 10 min

Oyster miso, tilefish hiryōzu-style deep-fry (Ishinomaki's traditional food culture: 'Oyster')

This is the fried course. I took up oysters from Ishinomaki City, where oyster farming has long been thriving. In Ishinomaki, oysters are farmed in…

• Serves 1 · ¥436

• Cook time 1 days

The ultimate sea squirt, crisp-fried in light white batter

This is a fried dish devised as a way to work around rising ingredient costs. The concept is 'innovative.' Sea squirt, a specialty product of coastal…

• Serves 1 · ¥300

• Cook time 1 hr

Winter Peony

This is a fried dish. For the winter peony, we use the lily bulb scales just outside the center, beveling the edge of each one individually. The…

• Serves 1 · ¥550

• Cook time 20 min

Crab Yoro-age, Ebi-imo Hakusen-age, Daikoku Shimeji Egg-Yolk Fry, Paprika Su-age

From dishes paired with white wine produced in Yamanashi Prefecture, this is a fried dish. For the yam-bound crab deep-fry, grated mountain yam is…

• Serves 1 · ¥350

• Cook time 30 min

Suppon Dashi Bursts Out! Soy Meat Tempura

Even when I cooked block-type soy meat as a meat substitute, its distinctive aroma was hard to eliminate no matter how strongly I seasoned it from…

• Serves 4 · ¥500

• Cook time 1 hr

Sole kenchin-style fried roll, shrimp-stuffed mild long green pepper, shrimp and young ginger shoot roll, shrimp-head cracker, fig egg-yolk-batter fried

For the fried course, ‘Kutsuzoko Kenchin-Style Fried Roll’ uses sole as its main ingredient — a fish landed year-round locally, appearing in many…

• Serves 1 · ¥900

• Cook time 1 hr

Black-skin flounder Tōji-style deep-fried, sea sculpin and skate Tatsuta-style deep-fried, roe-bearing sailfin sandfish deep-fried with ponzu

These are three deep-fried dishes devised as a way to cope with rising food costs. I introduce four kinds of inexpensive fish using different…

• Serves 1 · ¥295

• Cook time 1 hr

Late-season pike conger kakiage, maki-grade kuruma prawn and salted sea cucumber intestines yōrō-age, fragrant edamame threaded juzu-bead style, leaf-shaped natto

As for the nagori hamo kakiage, once October arrives, hamo is nearing the end of its season, so I named it 'nagori hamo kakiage.' I find it comes out…

• ¥650

• Cook time 1 hr

Yuba deep-fried in kadaif, isobe-style

Even without using any meat, it's plenty satisfying to eat.

Kumamoto Red Wagyu Beef Fillet Tempura

This dish is presented on a garnish bed styled after fallen pine needles. The menu lists it as Kumamoto Akaushi beef fillet tempura, but I actually…

• ¥6,749

• Cook time 3 hr

Corn Scorched-Rice Crisp, Pike Conger Cracker Wrapped in Nori and Deep-Fried, Nanko Plum Coated in Rice-Cracker Crumbs and Deep-Fried

We made the Nanko plum, coated in crisp rice-cracker crumbs and deep-fried, with the image of rice in tea with pickled plum in mind. Soaking the…

• ¥250

• Cook time 1 hr

Yuba-wrapped brushwood-style deep-fry / Daikoku shimeji mushroom and buckwheat-groat deep-fry

For the deep-fried yuba-wrapped shiba-age, I wanted to evoke a mountain scene, the kind of image from the line 'Once upon a time, an old man went to…

Fugu karaage

This is Yugawara, expressed through cuisine -- this is the deep-fried course. Fugu karaage was a favorite dish of the novelist Naoya Shiga. The words…

• Serves 1 · ¥60

• Cook time 1 hr

Sweet Deep-Fried Carp

This is a fried dish reimagining Yamagata's local cuisine. For the Sweet Deep-Fried Carp, in Yamagata in the old days, carp was eaten as an…

• Serves 4 · ¥2,406

• Cook time 1 hr

Deep-fried sweetfish with corn

This is a fried dish from the summer course menu. For the deep-fried sweetfish with corn, we butterfly open the sweetfish, dry it lightly, stuff it…

• Serves 1 · ¥330

• Cook time 40 min

Deep-fried freeze-dried tofu sandwiched with soy pulp

For this dish, I press the simmered koya-dofu firmly to remove excess liquid, and simmer the okara until fairly firm, so it doesn't fall apart during…

• ¥250

• Cook time 1 hr

Aromatic deep-fried ayu

This is an accompanying course. For the aromatic deep-fried ayu, salt-grilling is good too, but here small ones are cut open in the suzume style (a…

Shrimp-shaped taro deep-fried with cherry blossom and filled with butterbur miso, icefish deep-fried in golden batter, angelica-tree shoot deep-fried in a hail-like crumb coating

This is the deep-fried course. For the ebi-imo deep-fried with cherry blossom and filled with butterbur miso, we take butterbur miso — which pairs…

Deep-fried stuffed lotus root, deep-fried mountain yam, kombu cracker, and bitter melon hollowed, stuffed, and deep-fried

Sea bream roe deep-fried in egg-yolk batter

From Hyogo cuisine for the cherry-blossom season, this is the deep-fried course. For the sea bream roe kimi-age, since the flesh of the Akashi tai is…

• Serves 1 · ¥700

• Cook time 1 hr

Eel deep-fried wrapped in yuba

This is the fried course. For the eel tōji-age, I butterfly the eel, grill it plain without sauce, steam it, then finish it glazed with sweet soy…

• ¥600

• Cook time 20 min

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

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…