SEARCH

Simmered Assortment

This is a simmered assortment. For the ebi-imo (a shrimp-shaped taro), I peel it thickly and simmer it directly, without pre-boiling, in a mixture of…

• ¥570

• Cook time 30 min

Scallop Simmered Yoshino-Style, Kuzu-Thickened

• ¥480

• Cook time 1 hr

Burdock Tazuna-Age Stuffed with Scallop, Shrimp Fried in Arare Crumb

These are the deep-fried dishes. Burdock Tazuna-Age: scallop is worked into a fine paste and stuffed into the burdock, then twisted and deep-fried in…

Two Kinds of New Potatoes

Winter melon vessel

This is the hot course. Winter melon vessel (tōgan-gama) is a signature dish of Kanetanaka, and without fail we serve it at least once every year…

Whale koro in daisen-ni stew

The whale koro daisen-ni is made by rehydrating koro from Wakayama's short-finned pilot whales, then simmering it with soybeans in the daisen-ni…

Scallop and shrimp, carrot moon rings, kohlrabi stuffed with cod

This is a simmered dish. For the kohlrabi stuffed with cod, since the vegetable called kohlrabi produces a very delicious flavor just from being…

Chrysanthemum-Cut Turnip with Sea Urchin Sauce

This is the simmered course. For the Chrysanthemum-Cut Turnip with Sea Urchin Sauce, we carve a small turnip into a chrysanthemum shape, top it as a…

Spiny lobster simmered with a light kuzu thickening and fragrant plum, Kyoto white bamboo shoot (shirako-dake) sprout roll

This is the takiawase, the simmered assortment course. For the Ise lobster, I thought the tartness of plum would bring out the flavor of the bamboo…

Shrimp-shaped taro simmered in happō dashi

Now for the simmered course. For the shrimp-shaped taro simmered in an all-purpose seasoned dashi, the taro has been carved into a chrysanthemum…

Wine-Steamed Pheasant Thigh

This is the cold course. Pheasant thigh is the most delicious part of the bird. The thigh is butterflied, seasoned with salt, and left to marinate…

Quail Hot Pot

The hot pot is our specialty quail hot pot. We butterfly-open the quail and sear only the skin side directly over the flame, then mince the bones…

Kagami Daikon Simmered to Absorb Flavor, Herring and Kelp Simmered in a Rich Sauce

For kagami daikon simmered to absorb flavor, we combine Shogoin daikon (a round Kyoto heirloom daikon variety) with chicken stock and dashi, and…

Herring and Autumn Eggplant, White-Gilled Shiitake with Tuna and Shuto

For the seasonal-vegetable simmered assortment of herring and autumn eggplant: we neatly peel the surface of the grilled eggplant to make it look…

Spiny Lobster Simmered in the Shell

For the spiny lobster simmered in the shell, armor-style, the lobster is split lengthwise, the gills are removed, and the roe-like paste in the head…

Zenmai shinoda roll, spiny lobster yoshino-ni with a twist, Ishikawa taro fukume-ni

The simmered dish is zenmai shinoda-maki. The reconstituted flowering fern is simmered until it absorbs the seasoning, then rolled in deep-fried tofu…

Tenkabu Turnip, Winter Yellowtail

Spiny lobster simmered in Saikyo miso, pork belly rolled with konjac noodles

The simmered assortment's Ise lobster simmered in Saikyo miso is a dish with the feel of shrimp chili. Split the Ise lobster lengthwise, remove the…

Shrimp-shaped taro simmered to absorb the broth, kuruma prawn in a lightly glazed simmer, kabocha simmered to absorb the broth, carrot simmered to absorb the broth

This simmered course is one I make often in this season; everything is simmered in a light happō dashi (all-purpose seasoned dashi).

Hiryozu, Eel with Burdock Stuffed Inside

This is the simmered course. For the eel with burdock stuffed inside, the eel is cut into pieces about 1 1/4 inches (3 cm) long and grilled. After it…

Winter Melon Steamed in Its Own Shell

Kamo eggplant, a Kyoto heirloom, from Keihoku-chō, simmered in oil

Shiratama Miso Ishino Miso…………………2 kg Sake…………………………1.5 shō (approx. 2.7 L) Mirin………………………290 g Sugar………………………375 g Egg Yolks…………………25

Clam shinjo, petal-mochi style

The simmered-soup course is clam shinjo 'petal mochi.' They say the Urasenke tea school's New Year confection is petal mochi, and this dish is…

Crab Miso Broth, Sesame Tofu with Crab