SEARCH

Copper Pheasant Herb Grill, Wagyu Wrapped Grill

For the grilled yamadori herb grill, I actually use French edible pigeon. I form the pigeon into a pouch and fill it with the top-quality meat ground…

Sea bass baked in pastry

For the grilled dish, the sea bass baked in pastry: the sea bass is quickly seasoned with salt and pepper and seared to color. Spinach ohitashi is…

Grilled broadbanded thornyhead, a prized fillet cut, grilled Japanese spiny lobster with egg-yolk fermented fish-innards glaze, Iberico pork

I've been quite taken with the Iberico pork I used for the grilled course lately. How should I put it — it has a certain slippery smoothness going…

Oysters in Tomato Sauce

Grilled Ise Lobster with Sea Urchin, Pinecone-Cut Tokobushi, and Grilled Ainame with Kinome

For the grilled dish, fat greenling with kinome, the fat greenling is skewered, and thoroughly heated oil is poured over the skin side four or five…

Seared mackerel with soybean pulp

Our Shinagawa Club is used mainly as a venue for entertaining company executives; we offer both à la carte and set courses at lunch, and only set…

Surf clam grilled with sea urchin sauce, duck wrapped in Shimonita leek, cod wrapped in its own milt and grilled with tomo-dare sauce, shrimp-shaped taro grilled Shigaraki-style

This time I made grilled dishes the centerpiece. For the surf clam grilled with uni sauce, the equal-parts mixture of three seasonings becomes…

Korenai Pork Bone-In Loin, Tsugaru-Style Grill

This is the Korenai pork bone-in loin, Tsugaru-style grill. This time I used loin, but let me explain using pork belly instead: cut the belly into a…

Seared Live-Fish and Vegetable Salad, Truffle Dressing

For the grilled course's seared live-fish and vegetable salad, I added honeycomb tripe (hachinosu); vegetables alone lack punch, so I often use it…

Sweet Potato, Country-Style Simmer

New bamboo shoot grilled in beef lard

This is the grilled course. For the new bamboo shoot grilled in beef lard, we first sear the fatty part of the beef tendon used in the simmered…

Baby Sea Bream Yuan-Yaki

This is the grilled course. For the baby sea bream yuan-yaki, I source small sea bream of about 150 to 180 grams each, scale them, and use split…

• ¥570

• Cook time 30 min

Ayu and Matsutake Parcel-Grilled

This is the grilled course. For the ayu and matsutake parcel-grilled, the ayu is butterflied open along the back and lightly salted; the bones are…

Spiny Lobster Grilled in Two Layers: Lobster Meat and Pea Shinjo

This is the grilled hassun course. For the kneaded mountain-yam confection, the instructions call for 140 cc of lukewarm water, but 110 to 120 cc…

Small sea bream grilled, shaped like a departing treasure ship

This is the grilled course, styled to resemble a takarabune (treasure ship). The small sea bream flesh is combined with scallop shinjo, with a little…

Grilled fugu roll, grilled beef roll

These are two rolls made with large matsutake mushrooms. It's a signature flavor of autumn. For the grilled fugu roll, I wrap large matsutake in firm…

Young sea bass grilled with sansho leaf, eel yawata-maki

This is the grilled course's eel yawata-maki (rolled with burdock). I thought the burdock's texture would be better fine, so I split it thinner…

Japanese whiting grilled with water-pepper miso, beltfish grilled with white asparagus

This is the grilled kisu with tade miso. Since tade discolours easily, we mix in komatsuna or spinach as blending greens to help fix the color. For…

Tofu and pheasant, miso-glazed grill

This is the grilled course. For the tofu and pheasant miso dengaku, meat scraped from the carcass bones is coarsely minced and simmered in sweet red…

Wind-dried sweetfish

This is wind-dried ayu grilled with tade (water pepper) sandwiched inside, but although ayu is said to taste best simply salt-grilled, by the time…

Grilled white tilefish with koji

The grilled course is white tilefish grilled with koji. This time the summer white tilefish had good fat and was delicious, so I chose it. I make a…

Spiny lobster grilled with sea urchin, butterfish grilled in saikyo miso, scallop grilled yuan-style, duck grilled with sansho pepper

The grilled course is also served as an assortment. Since the guests were celebrating a special occasion, we made it uni-grilled Ise lobster. Raw Ise…

Tube-grilled young sea bass, grilled abalone liver, Japanese whiting grilled with shuto

The grilled dish is tube-grilled young sea bass. Since young sea bass is difficult to eat if left with the bones in when tube-grilled, cut it into…

Oyster Echigo-yaki, barracuda and sweet potato wheel-cut presentation, oyster mushroom paper-wrapped grilled

The grilled dish (yakizakana) is oysters Echigo-yaki. I season and steam the oysters, cook washed rice into a firm porridge, press it through a fine…