SEARCH

Tomato, cheese, and baby sardine salad

Under the theme of heritage dishes. I previously introduced "chirimen sansho simmer," and this is a dish that makes use of it. Here it is finished…

• Serves 1 · ¥200

• Cook time 15 min

Abalone shiokara, fish roe Matsumae-style pickle, bottarga, squid shiokara variation, salted sea urchin, konowata

Abalone shiokara is a delicacy I learned from the first head chef I trained under. I make it by jarring live abalone liver. It has a distinctive…

• ¥1,500

Sesame-milk tofu, kintsuba-style, butterbur miso, flame-seared sea urchin, grilled bamboo shoot, fried scallion, cherry-blossom petals

When making sesame tofu, soaking the sesame overnight in kombu dashi before blending it makes the sesame plump back up and brings out its flavor more…

Making Vegetables Delicious

We developed a new-sensation dashi using garlic with its odor suppressed, as part of "Giving Value to Vegan Cuisine within Japanese Cuisine." Since…

• Serves 4 · ¥1,308

• Cook time 20 min

Fragrance of Peach Blossoms

This expresses Fukuoka through cooking. I am originally from Fukuoka Prefecture, and this expresses the original scenery of the spring dinner table…

• Serves 1 · ¥900

• Cook time 30 min

Smoked Swimming Crab

The restaurant where I work is centered on shellfish and crustaceans, and our work smoking seafood has a good reputation, so I thought about giving…

• Serves 1 · ¥800

• Cook time 30 min

Grilled Kamo eggplant somen (Challans duck, shrimp cracker, fried scallion, umami powder, clarified miso sauce)

Eggplant sōmen is a long-established preparation, but I made it as a grilled sōmen so as not to break it apart. In plain hot water the kuzu starch…

Sesame tofu with flavorful dashi and wasabi

This time, we learned about the appetizer course from Master Instructor Oikawa (Nihonbashi, Isesada Main Store). We feature sesame tofu.

Swimming crab, smoked

As part of a fresh exploration of aroma, I set out to drape smoke over swimming crab to bring out its flavor. My restaurant centers on crustaceans…

• Serves 1 · ¥800

• Cook time 30 min

'Early spring' new burdock steamed sticky rice

This time, I received an award called Chevalier. Twenty-three years ago in August, I opened my current restaurant, and back then I had almost no…

• Serves 20 · ¥1,500

• Cook time 30 min

Grilled spring pancake, duck, cucumber, scallion, cherry leaf, clam simmered Arima-style, sansho peppercorns

If you overcook the clams they turn tough, so I think it's best to just barely warm them through in the marinade. I have the impression that Arima-ni…

Sesame Tofu, Walnut Tofu, Peanut Tofu

Baby sardines simmered with sansho pepper

From the theme of traditional heritage cuisine, this is baby sardines simmered with sansho pepper. For shirasu-boshi — dried baby sardines — first…

• Serves 1 · ¥500

• Cook time 5 hr

Rice, Rice, Rice

Rice is inseparable from Japanese cuisine, so as a cook standing between producers and consumers, I designed this dish with the wish to pass on the…

• Serves 1 · ¥400

• Cook time 40 min

Salted Sea Urchin and Red Mizu Matsumae-Style Pickle

For the salted sea urchin and red mizu — a wild mountain vegetable — Matsumae-style pickle, I finely chop shiso and myoga for aroma, peel the red…

• ¥360

• Cook time 40 min

Kombu-cured halfbeak layered with bottarga, fugu milt steamed with grated turnip

For the kombu-cured sayori layered with bottarga, I cure the sayori (Japanese halfbeak) in kombu, but sayori absorbs the kombu's flavor easily and…

Sea bream (uni, shiso flower spike, wasabi)

We want guests to feel how just the way you grate it can make the wasabi's aroma stronger. Whether it's a seasoning or an ingredient, we want to hold…

Sliced Abalone with Summer Vegetables in Abalone-Liver Sauce

For the sliced abalone with summer vegetables in abalone-liver sauce, I prepare the abalone by slow-simmering it whole, cut the summer vegetables to…

• ¥350

• Cook time 1 hr

Abalone and Plum Zenzai

This is an exquisite dish combining the gentle sweetness distinctive to azuki beans, brought out by the plum's acidity; the umami of large pieces of…

• Serves 3 · ¥1,200

• Cook time 4 hr

Wild mountain vegetables, miso-flavored, yogurt-topped: mountain udo, bracken fern, mountain garlic, bamboo shoot, fava bean, radish, crumbled fried egg, plain yogurt, strained white miso

This time we've knife-cut the radish into a janome (bull's-eye) pattern, but depending on the dish, we vary the knife-work — sometimes simply slicing…

Asari clams and spring daikon, simmered and steeped

The asari clams and spring daikon simmered and steeped is a dish devised with inspiration from a dish by my mentor, Rokusaburo Michiba. Using the…

• Serves 1 · ¥2,000

• Cook time 1 hr

Sansai in white-vinegar dressing (mountain udo, warabi, chives, bamboo shoot, fava bean, radish)

This time, on 'vinegared dishes,' I learned from chef Iizuka (Asakusa View Hotel). This time I take up 'shiro-zu-ae.'

Trough shell clam in vinegared miso dressing

This is a way of using the last of the season’s trough shell clams. When I think of spring, cherry sea bream and cherry salmon also come to mind, but…

• Serves 5 · ¥1,900

• Cook time 30 min

Steamed Cod Rice, Cold-Smoked Cod, Cod Cracker

This is a way of making use of the winter ingredient cod. The appetizer is designed to feel like a single course in itself. As a proposal for using…

• Serves 1 · ¥650

• Cook time 1 hr