SEARCH

Tuna, blue cheese, bonito, seared silver skin, halfbeak, fish-bone crackers, ark shell, shellfish frill, beltfish, seared skin

For the kassen (sliced raw-seafood course), we sometimes serve unusual combinations like this at the request of guests from overseas. Rather than…

Crab kinuta-maki roll

Molded mushroom preparation

Mushrooms plated in a neat, standard chakin — a twisted-cloth bundle — aren't very interesting, so I deliberately broke up the shape and arranged…

Autumn mackerel vinegar-cured with vinegar miso, kombu-cured scallop with egg-yolk vinegar sauce, seared cuttlefish with plum-flesh vinegar sauce

In place of sashimi, I made dishes meant to be eaten without soy sauce. For the autumn mackerel su-jime, the mackerel is firmed with a heavy coating…

Tuna, pen shell, salmon

This is the kassen course (sliced raw fish). The aspic base uses the clear liquid drawn from tomatoes. The tomatoes are frozen once, then brought…

Shinshu Salmon Kombu-Press, Shinshu Dai-oh Iwana

Shinshu Salmon Kombu-Press is pressed under kombu for about eight hours. Shinshu Dai-oh Iwana, a giant char bred in Nagano, is sandwiched with…

• ¥380

• Cook time 30 min

Seared pufferfish, seared Hokkaido whelk, seared alfonsino

The sashimi course consists of fugu, Hokkaido whelk, and splendid alfonsino. All three are seared. The fugu is rolled with baby napa cabbage hearts…

Pacific saury heshiko

Right about this time of year, Pacific saury is at its very best, so I tried making it into a rice-bran fermented pickle. However, saury at this time…

Bamboo shoot, kombu-cured

This is one of our creative dishes using bamboo shoots, designed as something we can serve in place of sashimi for guests who are not fond of raw…

• Serves 1 · ¥580

• Cook time 1 days

Golden-eye snapper, quick-blanched

For the sashimi course, we were particular about the highland asparagus used as a garnish. Nagano Prefecture's Iiyama City, one of Japan's heaviest…

Cherry-Blossom Daikon Plate, Kombu-Cured Rapeseed Blossoms

The sashimi course is horsehair crab garnished with kombu-cured rapeseed blossoms, crisp udo, and the like. If the ice-water rinse is done too long…

Apple-Bowl Serving, Turnip-Bowl Serving, Purple Potato Shaped as an Akebi Pod in a Hollowed Bowl, Chrysanthemum-Cured Sea Bream, Chrysanthemum-Cut Ark Shell

Halfbeak Wisteria-Style Sashimi, Kuruma Prawn Young-Leaf Sashimi, and Iris-Cured Tairagai

For the sashimi course's kuruma prawn young-leaf style, the kuruma prawns are quickly blanched in hot water and then dropped into ice water. I…

Direct-from-the-Producer Fresh Fish Platter

This is the sashimi (tsukuri) course; since it is simply sashimi, we will omit further explanation.

Steamed chicken breast roast with Japanese parsley and Inca no Mezame potato, mustard-dressed; beef rib-eye, kuzu-frosted; beef sirloin, fine julienne

In place of sliced raw fish, I devised three dishes that can be eaten in a raw-like style as a stand-in for sashimi — three facing dishes. For the…

Spiny lobster rinsed in tamazake, sea bream and bamboo shoot kombu-cured, meji tuna seared-and-chilled sashimi stuffed with myoga

This is the sashimi course. For the dried spiny lobster roe in the spiny lobster rinsed in tamazake, it is salted through a sheet of paper and dried…

Kuruma prawn blanched with hot oil, fatty Pacific saury seared, snake mackerel isonoyuki, seared squid, surf clam

As for the sashimi course's garancho isonoyuki, this 'garancho' is Roudi escolar caught in Sagami Bay, and it seems to be called this in the Miura…

Chicken grunt smoked sashimi

This is the mukōzuke, the sashimi course. I made this as the isaki smoked sashimi we serve at the restaurant. Warm-smoke the isaki over cherry wood…

• ¥680

• Cook time 30 min

Shinshu salmon kombu-cured, green shiso and soft-set tofu, shira-ae style

Dawn-style mullet sashimi with its own roe

Next is the sashimi course. I imagine most people don't use mullet very often, but it is a truly interesting fish. It is an auspicious fish that…

Sea bream in autumn colors, prepared pine-bark style, maki-grade prawn, oil-blanched

Vinegar-cured mackerel and mustard-greens roll

For the shime-saba takana roll, the takana pickles are used after removing a little of their saltiness. This time I've used shime-saba, but young…

Young sea bass arai, bigfin reef squid ripple-cut, bluefin tuna straight-cut, abalone small cube-cut

I'll skip the explanation for each of the sashimi items, but let me say a word about knife work. The knife can either bring out the best in an…

Fukiyose Salad-Style Assortment, Kombu-Cured Sea Bream, Seared Scallop, Chrysanthemum-Cured Sweet Shrimp

This variation on the sashimi course is prepared salad-style and served with a Japanese-style dressing. The sweet shrimp is tossed with land caviar…