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Flounder and ark shell clam

Sardine, Marinade-Style

Yonezawa carp, promoted by Lord Uesugi Yōzan — beer-marinated carp, thin-sliced sashimi

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Handmade konjac jelly sashimi

For handmade konnyaku sashimi, wash the konnyaku potato well and peel it cleanly. Bring 1 liter of the 2 liters of water to a boil and dissolve…

Mackerel wrapped in nori, swordtip squid nigiri, two pieces

This is the tsukuri (sashimi course). When I once went to study at a French restaurant, I saw that in the process of making smoked salmon, they…

Pheasant sashimi, thin-sliced

This is the sashimi course. The sinew in the breast meat is very tough, so it is removed. Compared with other birds, the meltingly sticky texture is…

Star flounder and flathead

Tuna, young sea bass

The sashimi course is tuna cut into a block, lightly salted, seared on the skin (yakishimo) in a frying pan, then chilled, cut into bite-sized…

Maple-Leaf Carrot

First, for item 1 of the sashimi course, the vegetables are salt-boiled until about 80 percent cooked through, then, while still hot, soaked in yuzu…

Tuna, yellowtail, halfbeak

Halfbeak roe toss, squid chrysanthemum roll

Pike conger eel and matsutake mushroom, stone-grilled

Chrysanthemum-pinched live sea bream, ark shell, halfbeak

For the sashimi course, I made this hoping it could serve as a reference for how we plate our sashimi here — the balance between the sashimi and its…

Sea bream, tuna, ark shell, cuttlefish

Japanese sea bass, thin-sliced sashimi

Bounty of the Sea from Izu and Suruga Bay

Flounder and Japanese halfbeak

Japanese stargazer, blackthroat seaperch, spear squid

As for the o-tsukuri (sashimi course), we source our fish directly from the fishing ports of Niigata, Miura, and Chōshi. Guests seem to feel more at…

Tuna, Fat Greenling, Pen Shell

For the sashimi, we tried sandwiching fresh sea urchin into the pen shell.

Raw fish: cured assortment

For the raw horse mackerel and Japanese whiting: we lightly salt them, and once the salt has settled in, we press them gently with kombu and set them…

Bluefin tuna, Japanese sea bass, coonstripe shrimp, and squid chrysanthemum-cut sashimi

Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

Ayu Segoshi (Mikadoya)

A special dish available only for a limited time, from right after the season opens until late July, before the ayu's bones harden. From August…

• Serves 1 · ¥1,200

• Cook time 10 min

Japanese-Style Carpaccio, Seared Bonito and Seared Alfonsino, Three Sauces

From the theme "sauces chosen by color," or ways of expressing color, this is a substitute for the sashimi course. A Japanese-style carpaccio would…

• Serves 1 · ¥850

• Cook time 45 min

Bonito Sashimi, Beet Fragrance

From the theme "sauces chosen by color," or ways of expressing color, I designed a "sauce with presence." The sashimi course brings together bonito…

• Serves 1 · ¥470

• Cook time 20 min