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Ayu Vinegared Dish (Mikadoya)

This dish cures ayu (sweetfish) overnight in kombu to draw out its umami and give it a silky richness. It's finished light and refreshing, paired…

• Serves 1 · ¥800

• Cook time 1 hr

Ayu Bitter Uruka (Mikadoya)

It's cured in salt and stirred every day without fail for six months, checking its condition, to concentrate its distinctive bitterness and umami…

• Serves 10 · ¥800

'Ancient-Style' Grilled Beef, Himuro Pork with Rock Salt, Ash-Dried Fish (The Handwork of Japanese Cuisine)

This time, from the handwork of Japanese cuisine, work centered on dried foods—meat dishes. For the beef, I use pieces aged with sand from a…

• Cook time 5 hr

Square-Cut Layered Egg, Stone-Wall Pattern Egg, Arabesque-Pattern Egg (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many suppliers offer a wide variety of ingredients…

• Serves 6 · ¥600

• Cook time 10 min

Young Sweetfish Oil-Sardine

This is a sauce chosen by color—an expression through color. For this additional course, I came up with 'oil sardine' as a new way to enjoy sweetfish…

• Serves 1 · ¥540

• Cook time 1 hr

Roasted Beef, Red Miso Fragrance

This dish was developed under the theme "a sauce with presence." For the shiizakana, an additional hearty course, I created a rich, deep sauce with…

• Serves 1 · ¥900

• Cook time 1 hr

Smoked Bonito, Shuto Cheese, and New Onion Marinated in Wine

This time as well, the ingredients I chose for the dish proposal aimed at repeat guests were bonito, clam, and aigamo duck. First, the bonito. The…

• Serves 1 · ¥550

• Cook time 1 hr

Shuto-Dressed Namaribushi and Spring Vegetables

This time, it's a dish proposal aimed at repeat guests. I chose bonito, clam, and aigamo duck as the ingredients. First, the bonito. For the…

• Serves 1 · ¥450

• Cook time 45 min

Eel Ebisu-age

Among the dishes that make use of the charcoal grill stand, this is an eel dish -- an eel dish with a bit of a twist. For the eel Ebisu-age, I fillet…

• Serves 4 · ¥800

• Cook time 3 hr

Eel and Rishiri Kombu Kamaboko, Eel Daikoku-yaki

From dishes that make use of the charcoal grill stand, these are eel dishes, conceived in response to a request for "new eel dishes." For the eel and…

• Serves 1 · ¥600

• Cook time 3 hr

Iidako Sakura-yaki

The restaurant I work at serves a lot of eel, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd…

• Serves 1 · ¥800

• Cook time 2 hr

Icefish Rolled in Yuba, Icefish Raft

I'd like to introduce work that makes use of the charcoal grill stand. This is a sake-accompaniment dish. For the icefish (shirauo) rolled in yuba, I…

• Serves 1 · ¥400

• Cook time 30 min

Grilled Turnip Simmered to Absorb the Broth, Season's-End Monkfish Liver

I'd like to introduce work that makes use of the charcoal grill stand. This is a sake-accompaniment dish. For the grilled turnip simmered to absorb…

• Serves 1 · ¥2,000

• Cook time 2 hr

Koji-Marinated Grilled Duck

I'd like to introduce more work that can be done on an eel shop's charcoal grill stand. For the koji-marinated grilled duck, I use rice koji from…

• Serves 4 · ¥4,000

• Cook time 4 days

Seared Ezo Deer Ham

This is an eel specialty shop, but I'd like to introduce work that can be done on the charcoal grill stand. The charcoal grill stand is about half…

• Serves 1 · ¥800

• Cook time 5 days

Tilefish grilled in wheat

The white asparagus sauce for the savory dish that signals the meal's final stretch is made by cleaning white asparagus, then steaming and simmering…