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Green Tea-Style Soup

For the Green Tea-Style Soup, we used Chiran tea from Kagoshima in place of a clear soup. The garnish is dried chicken tenderloin and knotted kombu…

• ¥16

• Cook time 10 min

Napa cabbage pureed soup, sea bream milt mochi

For the napa cabbage surinagashi, since the core of the napa cabbage is sweet and a treasure trove of dashi, we make the broth together with…

Kombu-cured Spanish mackerel

This time it is the sashimi course. For the sawara kombu-jime, the sawara is filleted into three pieces and the pin bones removed, then lightly…

• Serves 1 · ¥540

• Cook time 1 hr

Herring roe marinated in miso, flounder rolled in sweet rice paste and kelp, dried sea-cucumber ovary, pinecone-scored small abalone, bottarga and daikon, black soybean on pine-needle skewers, daikon and dried persimmon namasu

For the herring roe miso-marinated, I salt the herring roe, remove the salt, then marinate it for about 2 days in whole-bean miso with mirin and…

• ¥1,850

• Cook time 30 min

Swimming crab pureed soup

This dish is built around seafood at the end of its winter season. The end-of-season ingredient used here is swimming crab, served as a clear-soup…

• Serves 20 · ¥370

• Cook time 1 hr

Matsumae kelp-wrapped steamed dish

A steamed dish built around regional ingredients. For Matsumae-mushi, I had in mind a Tanzawa-mountains version of the Thirty-Six Views of Mount…

• Serves 1 · ¥1,500

• Cook time 1 hr

Wild Mountain Vegetables from Shinshū

The new-onion sauce used to dress the wild mountain vegetables is made by blending new-crop onions and cooking them to bring out their sweetness…

Tomato and soy milk kneaded tofu

The tomato's acidity is neutralized with soy milk, and tapioca starch gives it a soft texture.

Truffle sea bream chazuke — red sea bream, truffle, wasabi, sesame sauce, shredded nori, shiso, layered kombu, pickled cucumber, pickled turnip

Making the sesame sauce starts with toasting polished sesame seeds ourselves, since that lets us control the level of toasting to our own liking…

Early-summer tofu, seared whiting

This is a clear-soup course. For the Satsuki tofu, I made it as a mugwort tofu. I worked seven or eight parts kombu dashi with one part pure white…

• ¥180

• Cook time 1 hr

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

Ezo abalone simmered with sansho pepper, Yamashina eggplant and toji-style yuba, both slow-simmered to soak in flavor

This is the entrusted-bowl course. As for the Ezo abalone simmered with sansho pepper, ordinarily green sansho peppercorns are used, but at my…

Salmon and pineapple roll, kombu-cured lavender jobfish with flavor pearls, Yoro-style tofu, local octopus and taro stalk, tomato cup, fig and prosciutto roll

From the appetizers. The lavender jobfish (Pristipomoides sieboldii) is lightly kombu-cured under vacuum for about half a day. This time the ruby…

Shimanto River Region

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Sleet-style duck clear soup

Warm the body with duck-and-kombu dashi. A harmony of flavor performed by eggplant and duck.

Kombu soup bowl, made with salted kombu

From the theme of traditional heritage cuisine, this is a kombu soup bowl. It is a simple dish in which a delicious clear-soup stock is poured over…

• Serves 1 · ¥120

• Cook time 20 min

Jūhaku-Style Rolled Omelet, Chamame Akatsuchi-age, Maki-Grade Prawn Mino-age, Tilefish Sake-Salt-Grilled, Abalone Hakata-age, Ginkgo-Nut Yose-age, Roasted Chestnut, Chirimen-Jako Rice, Aka-Dashi, Shijimi Clams

This dish brings together a colorful array of small individual preparations. For the maki-grade prawn mino-age, we wrap julienned burdock around the…

Three Japanese-Style Canapes on a Plum-Blossom Plate

For this recommended-snack course, I titled it "Three Japanese-Style Canapes on a Plum-Blossom Plate," and made three kinds of Japanese-style canapes…

• Serves 4 · ¥1,100

• Cook time 4 hr

Wild Red Sea Bream from the Genkai Sea, Grilled with Shio-Kōji

This is the grilled course. For the wild red sea bream from the Genkai Sea grilled with shio-koji, the sea bream is filleted into three pieces…

• ¥536

• Cook time 2 hr

Flounder rolled in paper-thin kombu, spear squid, seared beef top round

The sashimi course is served on a crackled kohiki-glaze vessel by the ceramic artist Hayashi Ryūichirō. For the flounder take-gami kombu roll, the…

• ¥700

• Cook time 1 hr

Clam shinjo

This is the clear-soup course. Stock from clams steamed with sake is combined with bonito dashi to make the soup base.

• ¥312

• Cook time 25 min

Sea Cucumber Tomo-Ae with Red Turnip

For the sea cucumber tossed with its own salted innards, paired with red turnip, I remove the sea cucumber's innards through the vent, julienne it…

• ¥320

• Cook time 1 hr

Kombu: How to Take Dashi

Tags & categories related to this post : Dashi Basics, kombu

Niigata Noppe

A modern take on regional cuisine Original regional dish: Niigata noppe Wanting to preserve the 'deliciousness' handed down since long ago for a…

• Serves 4 · ¥1,000

• Cook time 2 hr